My teenage son loves spicy buffalo wings so I wanted to try a homemade version. These were fantastic and both my kids loved them. It was way too hot here in CA to heat my kitchen so I BBQd the chicken on my grill with some hickory wood chips to add smoke flavor. Used more ketchup than the recipe asks as I didn't feel like measuring and I love ketchup. Grilled for the same 25 minutes turning and rotating often and they were perfect. Added carrots to the celery. The homemade Blue cheese dip was the best and I used it for my salad too. I used Champagne vinegar.
Baked Buffalo Chicken Wings
- 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
- 1. Heat the oven to 425°. 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.
- 2. 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.
- 3. 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.
- 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.
- Wine Recommendation: Beer is a no-brainer with the salt, spice, and heat of this barfly classic. For a more festive alternative, serve a crisp sparkling wine; it will refresh the palate and tame the heat of the dish.
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