Description
Crispy Buffalo wings with a twist on the classic hot wing sauce and a recipe for a simple gorgonzola dip to complete this classic snack.
Ingredients
Scale
- 2 pounds chicken wings, (drummettes an wingettes)
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Spicy Pepper Wing Sauce
- 1/2 cup hot sauce
- 4 tablespoons butter, melted
- 1/4 cup honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Worchestershire sauce
- 1 teaspoon black pepper
Gorgonzola Cheese Dip
- 1/3 cup Gorganzola cheese, crumbled
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 clove garlic minced
- 1 green onion, thinly chopped
- 1 teaspoon lemon juice
- Black pepper to taste
- 3 stalks celery, cut into thin sticks
Instructions
- Preheat oven, grill or smoker to the appropriate temperature. (For simplicity sake these instructions are for baking in the oven.)
- Arrange a wire rack over a foil-lined baking sheet, set aside.
- Pat the chicken wings dry.
- In a large bowl, combine the baking powder, salt, pepper, paprika and garlic powder and mix well. Toss the chicken wings in the dry mixture to coat.
- Arrange the chicken wings on the wire rack making sure the wings are not touching.
- Bake in preheated 400° F oven for 30 minutes.
- Flip each wing over and continue baking for 20-30 minutes more or until the skin is golden and crispy and the internal temperature is 160° F.
- In a small saucepan make the Spicy Pepper Wing Sauce by combining the hot sauce, melted pepper, honey, vinegar, Worcestershire sauce and black pepper over medium heat until slightly thickened.
- Remove sauce from heat and let cool.
- In a medium bowl combine Gorgonzola Cheese dip ingredients and stir well to combine. Transfer to serving dish and set aside.
- Remove chicken wings from the wire rack and toss with prepared Spicy Pepper Wing Sauce until well coated.
- Return wings to the wire rack and return pan to the oven for about 5 minutes to allow the sauce to caramelize.
- When done to your liking, transfer wings to a platter and serve with Gorgonzola cheese dip and celery sticks.
Notes
For even crispier skin, toss wings in the dry mixture and arrange on a wire rack. Refrigerate wings uncovered overnight. Then cook as desired.
You can use Crystal hot sauce, Franks hot sauce or Tabasco hot sauce in this recipe.
If deep frying, toss wings with Spicy Pepper Sauce while still warm and serve.
If grilling and smoking wings, toss wings with Spicy Pepper Sauce while hot and serve or return saucey wings to the grill or smoker to carmelize the sauce on the wings.
