Buffalo Chicken Wings W/ Blue Cheese Dip |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served. Ingredients:
1 cup hellmann's mayonnaise |
2 teaspoons finely chopped onions |
1/4 cup chopped fresh parsley |
1/2 cup sour cream |
1 teaspoon lemon juice |
1 teaspoon white vinegar (red is fine too) |
1/2 cup mild blue cheese, crumbled |
1 teaspoon minced garlic |
25 chicken wings, tips removed, separated at joint (will have 50 pieces) |
8 teaspoons melted butter |
2 teaspoons vinegar |
2/3 cup hot pepper sauce (like louisianna hot sauce) |
cayenne pepper |
Directions:
1. Mix all dip ingredients and chill overnight if possible.
2. Spread wings out on a lightly oiled cookie sheet.
3. Mix melted butter, vinegar, and hot pepper sauce.
4. Brush butter mixture onto wings.
5. (Can do this ahead and hold for 2 hours maximum if at room temp).
6. Bake at 400° for 20- 30 minutes, or until wings are cooked through.
7. Baste one time during cooking.
8. Sprinkle cayenne during last 5 minutes of cooking for more heat.
9. Serve hot with dip and celery sticks.
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