© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Ladies' Home Journal
First served in a neighborhood bar in Buffalo, New York, these tasty morsels have become one of America's favorite finger foods.
½ cup sour cream
½ cup mayonnaise
2 ounces blue cheese, crumbled
1 green onion, thinly sliced
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
24 chicken wings, about 4 pounds
2 tablespoons butter or margarine, melted
4 to 5 tablespoons Louisiana hot sauce
2 teaspoons cider vinegar
Make Dip: Combine the sour cream, mayonnaise, blue cheese, green onion, garlic, salt, and pepper in a medium bowl. Cover and refrigerate at least 1 hour.
Heat oven to 450°F. Arrange the wings on a flat rack in a roasting pan.
Combine the hot sauce, butter, and vinegar in a small bowl. Brush half the sauce on the wings and bake for 25 minutes. Turn wings. Brush remaining sauce on wings and bake about 20 minutes more or until golden and crisp. Serve with Dip and celery sticks.