Buffalo Hot Wings with Spiced Up Blue Cheese Dip
I’m a traditionalist when it comes to Buffalo Hot Wings. Frank’s Red Hot Sauce with butter always comes out with the perfect amount of heat to keep the mast majority of fans happy. I always serve additional hot sauce and tabasco sauce on the side so those with the stronger heat tolerant pallets are happy too.
Servings 3 people
- 2 - 2 1/2 pounds Chicken Wings
- 1 tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- Fresh Ground Pepper
- 1/2 cup Frank’s Red Hot Sauce
- 1/3 cup melted butter
SPICED UP BLUE CHEESE DRESSING
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup blue cheese such as Danish or Maytag, crumbled
- 1 tablespoon Red Onion finely chopped
- 1 teaspoon Garlic minced (approximately one clove)
- 1 teaspoon Fresh Lemon Juice
- 3/4 teaspoon Tabasco (more or less depending on your taste)
- 1/8 teaspoon Kosher Salt
- Fresh Ground Pepper to taste
- Rinse the chicken off in cold water. Cut the wings at the two joints. Keep the drumette and the wingette. Discard the wing tip. Refrigerate overnight or at least one hour.
- Preheat oven to 250 degrees. In a bowl, toss the chicken wings with the baking powder and kosher salt (shake off access baking powder). Lay chicken wings out on a parchment paper lined baking sheet (wire rack optional). Season wings with fresh ground pepper. Bake for 30 minutes. Increase the heat to 425 degrees. Bake for an additional 40-50 minutes, or until golden brown and an internal temperature of 165 degrees.
- In a small saucepan, melt the butter. Slowly whisk in the Frank’s Red Hot Sauce. Keep whisking until the butter is completely incorporated. Keep warm until ready to serve (if making a day ahead, reheat before tossing with cooked chicken). When chicken in fully cooked, toss with the sauce and serve.
SPICED UP BLUE CHEESE DIP
- Combine all the ingredients and mix thoroughly. Can be made the day ahead.
This recipe serves 3-4 people as an appetizer. You may want to double it you're serving it as the main entree.