Description
Spicy wings that will set your mouth on fire. Good thing there’s the best blue cheese dip to dunk them in. That’ll help cool down the flames!
Ingredients
- FOR THE BLUE CHEESE DIP:
- ½ cups Mayonnaise
- ¼ cups Sour Cream
- ½ cups Blue Cheese Crumbles (heaping)
- ¼ cups Low-fat Buttermilk
- 1 Tablespoon White Wine Vinegar
- 2 dashes Worcestershire Sauce
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- FOR THE SPICY GARLIC WINGS:
- 1 whole Egg Yolk
- 2 teaspoons Water
- 2 teaspoons Cornstarch
- 4-½ pounds To 5 Pounds Chicken Wings, Separated Into Wingettes And Drumettes (Tips Discarded)
- 3 Tablespoons Light Olive Oil
- 1 cup Frank’s Red Hot Sauce
- 1 clove Fresh Garlic (peeled)
- 1 teaspoon Sugar
- ½ teaspoons Black Pepper
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Worcestershire Sauce
Preparation
For the dip:
Combine all the ingredients in a small bowl. Break up any large pieces of blue cheese, cover and refrigerate until ready you dip.
For the wings:
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil (nonstick if you can find it) and brush with a olive oil.
Toss the wings in 3 tablespoons of olive oil. Arrange the wings on the prepared pan and bake for 30 minutes, rotating halfway through. Then turn on the broil and position the wings on the top rack just under the broiler until the skin crisps and is golden brown.
Meanwhile prepare the wing sauce. In a sauce pan pour in the Frank’s, grate in the fresh garlic and add in the sugar, black pepper, cayenne pepper and Worcestershire sauce. Stir while it is brought up to a simmer for for a few minutes until hot then remove off the heat.
In a large bowl whisk together the egg yolk, water and cornstarch. While whisking, slowly stream a little of the warm hot sauce into bowl with the egg/cornstarch. Once combined, gradually add in the rest of the sauce.
Add cooked wings into the spicy garlic sauce and toss to coat.
Serve with the blue cheese dip and enjoy!
