Have I mentioned that one of my son's favorite things to eat is Buffalo Chicken Wings? Seriously, this kid will eat 50 wings in one sitting, then ask for another serving. He's 14, so he's basically a bottomless pit in which, seemingly only chicken wings, or pizza, or steak, finds itself into. He's a teenager, so that's not weird at all. :-)
I decided to make this for him, I think I made about 30, and he scarfed them down as if his life depended on it. Obviously, he liked it. I got one or two wings, and so did Miss Sunshine. Blog worthy? He thought so!
Also - I just updated my "Monthly Meal Plan" page for March - check it out!
Buffalo Chicken Wings
Original recipe by Ina Garten, Barefoot Contessa Family Style cookbook, pg. 36
FOR THE WINGS:
16 chicken wings (about 3 lbs.)
1/4 lb. (1 stick) unsalted butter
1 tsp. cayenne pepper
4 tsp. Frank's Hot Sauce, or 1 tsp. Tabasco sauce
1 tsp. kosher salt
FOR THE DIP:
1 1/2 C crumbled gorgonzola cheese or other blue cheese
1 C good mayonnaise
1/4 C sour cream
2 T milk
1/4 tsp. Worcestershire sauce
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Celery sticks, for serving
Preheat the boiler.
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 dip, 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.
Click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!