- 4 ounces crumbled blue cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper
- 1/4 cup ketchup
- 1/4 cup hot sauce (such as Frank's RedHot)
- 1/3 cup red wine vinegar
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 4 tablespoons unsalted butter
- 3 pounds chicken wings, tips removed, wings separated at joints
- calories 531
- fat 44 g
- satfat 14 g
- protein 28 g
- carbohydrate 5 g
- fiber 0.0 g
- cholesterol 141 mg
- sodium 616 mg
How to Make It
Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.
Make wings: Preheat oven to 450ºF. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of sheet and mist with cooking spray.
In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.
Pour 1/4 cup of sauce into a small bowl; cover and set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack. Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer; brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with more sauce and roast for a final 10 minutes.
Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.