| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 32 pieces |
Ingredients
- 16 chicken wings (about 3 pounds)
- 1/4 pound (1 stick) unsalted butter
- 1 teaspoon cayenne pepper
- 4 teaspoons Frank’s Hot Sauce, or 1 teaspoon Tabasco
- 1 teaspoon kosher salt
- 1 1/2 cups crumbled Gorgonzola or other blue cheese
- 1 cup good mayonnaise
- 3/4 cup sour cream
- 2 tablespoons milk
- 3/4 teaspoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Celery sticks, for serving
Instructions
- Preheat the broiler.
- Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
- For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
- Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 320 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 95 mg |
| Sodium | 316 mg |
Reviews
These were delicious…we did do a light dusting of cornstarch 1st to make them really crispy! It w as too cold to grill for Super Bowl…these were perfect!
I just made the most wonderful pasta salad with this recipe! Used chicken tenders because I couldn’t find boneless wings. Tri-color rotini, buffalo chicken, chopped celery, halved black olives, chopped sweet red pepper, chopped walla walla sweet onion, gorgonzola crumbles, and made a dressing of ranch dressing and Frank’s hot sauce (about half and half). Try it, you’ll love it.
My boys loved them. A very tasty alternative to frying. Wings turned out crispy but I hated to turn them over and put the crispy side back in the butter to broil the other side. I think I will try them on a cooling rack inside the baking sheet. I did salt and pepper chicken before I brushed them and added some extra Frank’s before the last broil. Thumbs up!
the wings were very disappointing. I broiled them on the top rack and my kitchen was full of smoke. The skin was rubbery and the sauce didn’t stick. Won’t EVER use this recipe again!
These are delicious! It is important to make sure that they broil in the top rack position in the oven for ultimate crispiness.
I always bake my chicken wings so I was exicted to try this recipe from Ina. They were a little more work than I normally do, but they were fantastic. I added some extra heat as that sauce seemed a bit too tamed. I added some ground chipotle powder to add some smokey heat. Absolutely delicious on a warm summer night with a large salad. Thanks Ina!
I usually love Ina’s recipes but these wings are terrible. The broil does not make the skin crispy as with frying, and the sauce has way too high a butter vs hot sauce ratio. The sauce also does not coat the wings during the cooking process. Typically have great success with Ina’s recipes so this one was a surprise- not a true buffalo wing.
the wings were so so, if i make the dip again, honestly i would cut back on mayo and sour creme otherwise the bleu cheese makes it so dont get the cheap cheese
I think the wings should be seasoned first with salt and pepper and cooked in the oven until almost done. Then add the sauce and broil to finish cooking and get crispy. For those who said that they don’t have flavor I think would not think that if they seasoned the chicken. Also, a tbsp of white vinegar enhances the flavor of the sauce.
Just made these tonight for friends. They were a huge hit. Every time I make an Ina Garten recipe, it totally surpasses expectation. Thanks again Ina, you always have the best recipes!