Buffalo chicken wings with blue cheese dip

Chicken second courses

I love Ina Garten Cookbooks and recipes and when the four of us decided to get together and cook one afternoon with Ina as our inspiration, I decided to make her Buffalo Chicken Wings. I had wanted to try this recipe for a long time and I’m glad that I did. These wings are delicious! With football season here, my family will really enjoy them for a half-time snack. If you want a bit more spice, add a teaspoon or two more of the hot sauce and Enjoy! Recipe adapted from Ina Garten’s “Barefoot Contessa Family Style.” Print Recipe Pin Recipe 0 from 0 votes Buffalo Chicken Wings with Blue Cheese Dip Servings: 16 wings Author: Kyle IngredientsWing Ingredients:16 chicken wings,, about 3 pounds1/4 pound (1 stick) unsalted butter,, melted1 teaspoon cayenne pepper4 teaspoons Frank’s Hot Sauce,, or 1 teaspoon Tabasco sauce1 teaspoon kosher saltBlue Cheese Dip Ingredients:1 1/2 cups crumbled gorgonzola or other blue cheese1 cup mayonnaise (some brands contain gluten, check the label.)3/4 cup sour cream2 Tablespoons milk3/4 teaspoon Worcestershire sauce1 1/2 teaspoons kosher salt3/4 teaspoon freshly ground black pepperCelery sticks and/or other veggies for dipping InstructionsTurn on your broiler. Line a baking sheet with foil. Cut the wings apart into thirds so that you have a wing and drumette and a wing tip. Discard the wing tips. Lay the wings and drumettes on the prepared baking sheet. Add the cayenne, hot sauce and salt to the melted butter and stir to combine. Brush each wing with the butter mixture. Time to broil the wings. Set the baking sheet about 3 inches from the heat. Broil for about 8 minutes. Flip each wing and brush the other side with the melted butter sauce and broil for about 4 minutes more or until done. Process all the ingredients for the Blue Cheese Dip in a food processor or blender and mix until almost smooth. The wings can be enjoyed either warm or at room temperature. Add fresh cut veggies to your tray with the wings and dip and Enjoy! NotesGr8 Do Ahead Tip: Make the Dip up to two days ahead of time, cover and refrigerate. Tried this recipe?Mention @Great8Friends or tag #gr8food!