Buffalo Wings with Blue Cheese Dipping Sauce
A classic, these tasty hot wings are served with celery sticks and a creamy blue cheese dipping sauce.
2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped - divided use
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks
- Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
- In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1 to 2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
- Broil wings 10 to 15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through.
- Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired.
- Serve with the celery sticks and Blue Cheese dipping sauce.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.