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Roasted Buffalo Wings with Blue Cheese

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"In the finger-licking department, fried chicken has nothing on Buffalo wings. This tempting dish went from a bar snack in upstate New York to a comfort food classic in record time. The original recipe calls for deep-fried wings, but roasting at a high temperature gives equally crisp, lip-smacking results."

List of Ingredients

â—¦ â…” cup sour cream
â—¦ â…” cup mayonnaise
â—¦ 1 cup (5 ounces) crumbled blue cheese
â—¦ 2 scallions (white and green parts), finely chopped
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon Worcestershire sauce
â—¦ Freshly ground pepper
â—¦ 5 pounds chicken wings
â—¦ 2 teaspoons kosher salt
â—¦ ½ cup hot pepper sauce
â—¦ 4 tablespoons unsalted butter, melted


Recipe

To make the dip, in a medium bowl, whisk the sour cream and mayonnaise together. Add the blue cheese, scallions, garlic, Worcestershire sauce, and ¼ teaspoon pepper and stir well with a wooden spoon, crushing some of the blue cheese into the dip. Cover and refrigerate until ready to use, at least 1 hour or up to 2 days.

Position a rack in the center of the oven and preheat the oven to 425° F. Line a large rimmed baking sheet, such as a half-sheet pan, with parchment paper.

To make the wings, using a cleaver or a heavy knife, on a chopping board, cut each wing into three pieces between the joints. Discard the wing tips or save for another use (such as stock). Season the wings all over with the salt and 1 teaspoon pepper. Arrange the wings in a single layer on a large rimmed baking sheet, such as a half-sheet pan. Roast, flipping the wings halfway through cooking, until they are crisp and browned, about 45 minutes.

In a large bowl, whisk the hot sauce and melted butter together. Add the wings and mix well to coat the wings. Transfer the wings to a platter. Pour the dip into ramekins or small bowl. Serve the wings at once with the dip and a large bowl to hold the bones.

Makes 4 to 6 servings