Buffalo Wings and Blue Cheese Dip

chicken wings

🥗Healthier: baked chicken wings

💰Cheaper: chicken drumsticks

Baked wings are lower in fat, while drumsticks are often cheaper.

hot sauce

🥗Healthier: low-sodium hot sauce

💰Cheaper: generic hot sauce

Low-sodium options are better for heart health.

Cut off the tips of the chicken wings and discard or reserve for stock.

Separate the drumlets from the winglets by dislocating the joint and cutting through with a heavy knife or cleaver.

Lay the wings out on a baking tray with a wire rack in a single layer.

Drizzle the wings with 2 tablespoons of olive oil.

Transfer the wings to a preheated oven at 200 degrees Celsius for about 50 minutes.

Wash the chopping boards and mixing bowl well for later use.

In a mixing bowl, combine 0.5 cup of mayonnaise, 0.5 cup of sour cream, and 0.5 cup of crumbled blue cheese.

Add the juice of 0.5 lemon, 0.5 teaspoon of pepper, and 0.5 teaspoon of salt to the mixing bowl and mix together with a spoon, then whisk until smooth.

In a saucepan over low heat, add 1 cup of Frank's Red Hot Sauce and 1.5 teaspoons of cayenne pepper, whisk to combine and bring to a low simmer.

Add 4 tablespoons of unsalted butter to the sauce a little at a time, whisking each knob in before adding the next, until fully incorporated and the sauce lightens in color.

Prepare finger bowls with warm water and lemon slices for serving.

Decant the blue cheese dip into a serving bowl and chop celery into chunks to scatter over the wings later.

After 50 minutes, remove the wings from the oven and place them in a mixing bowl.

Pour half of the buffalo sauce over the wings and toss to coat, then add the remaining sauce and toss again until well coated.

Transfer the buffalo wings to a serving platter, add the blue cheese dip to the center, and dust with smoked paprika.

Scatter the chopped celery around the wings for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens