Baked Buffalo Chicken Wings with Chunky Original Blue Dip
Serves 4 – 6
4 pounds chicken wings, cut in half at the joint
3 tablespoons canola oil
4 cloves garlic, minced
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
2/3 cup mayonnaise
1/3 cup sour cream
4 ounces Point Reyes Original Blue, crumbled
2 scallions, chopped
5 teaspoons white wine vinegar
salt & pepper to taste
¼ cup ketchup
1 tablespoon hot sauce (we like Sriracha)
Preheat oven to 425°. In a large mixing bowl, combine wings, canola, garlic, salt and cayenne. Place wings in a single layer on two baking sheets. Bake for 20 minutes. Turn on broiler, and continue to cook wings for about 5 more minutes, keeping a close eye as they crisp. Meanwhile, in a medium bowl, stir together mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon vinegar and salt & pepper, to taste. Set aside. Combine ketchup, the remaining 4 teaspoons vinegar, and hot sauce in a large bowl. Add the wings, hot out of the oven, and toss to coat. Serve wings with blue cheese dip, celery and carrot sticks.
