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Active Time: 10 Minutes
Total Time: 30 Minutes
Yield: Serves 4
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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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RECIPE INGREDIENTS
| 4 pounds chicken wings |
| 3 tablespoons cooking oil |
| 4 cloves garlic, chopped |
| 1 3/4 teaspoons salt |
| 1 1/2 teaspoons cayenne |
| 2/3 cup mayonnaise |
| 1/3 cup sour cream |
| 1/4 pound blue cheese, crumbled (about 1 cup) |
| 2 scallions including green tops, chopped |
| 5 teaspoons vinegar |
| 1/4 teaspoon fresh-ground black pepper |
| 1/4 cup ketchup |
| 1 tablespoon Tabasco sauce |
| 8 ribs celery, cut into sticks |
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DIRECTIONS
Heat the oven to 425 degrees F.
In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
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Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
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In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
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MENU SUGGESTIONS:
Pair these wings with more finger food. Corn on the cob would go nicely. Roasted potato wedges are a good alternative and can be cooked alongside the wings.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
12g |
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