Buffalo Chicken Wings and Blue Cheese Dip

Back when I was in high school on the swim team, we used to travel to Buffalo, NY for a big swim meet each summer. Part of the tradition was to pig out on the famous local cuisine – Buffalo wings – at the end of the weekend.

We would sit at a long table ordering them by the multi-dozens each with pitchers of soda. Guys and gals alike had contests to see who could consume the most deep-fried wings at the hottest spice level possible. Despite this gluttony, I still remember the taste of Buffalo wings and blue cheese dip with fondness.

Years later, I discovered that you don't need a deep fryer to make amazing wings. In fact, wings baked til the skin is crispy, then tossed into sauce are equally delicious. I love this recipe because the spice level is completely adjustable to your own taste, simply by using less or more cayenne pepper.

A fun Friday dinner and a great classic dish for those football parties, try this recipe once and I'm sure it will be a new family favorite.

Buffalo chicken wings ingredients

• 2 1/2 pounds chicken wings (preferably from chickens raised on pasture)
• 2 T. butter or coconut oil
• 1/2 T. sea salt
• 1/4 tsp. freshly ground black pepper

For the Buffalo Sauce:

• 4 T. butter or coconut oil, melted
• 6 T. apple cider vinegar
• 1 tsp. chili powder
• 4 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp sweet paprika
• 1/2 tsp. smoked paprika
• 1/2 tsp. freshly ground black pepper
• 1 tsp. sea salt
• Cayenne pepper to taste to your desired hotness

On the side:

• 6 carrots, peeled and cut into 4 inch sticks
• 6 celery ribs, sliced lengthwise and into 4 inch sticks

Buffalo chicken wings method

1. Remove the tips from the wings with a kitchen scissors or sharp knife. Save in the freezer for making broth. Separate the drumettes and flats.
2. Preheat oven to 400°F. Set a wire rack inside a large rimmed baking sheets.
3. Melt butter or coconut oil. Place wings, butter or coconut oil, sea salt, and black pepper in a large bowl; toss to coat.
4. Arrange wings in a single layer on prepared rack. Bake until cooked through and skin is crispy, 45–50 minutes.
5. Meanwhile, whisk the sauce ingredients together in a large bowl. Consider separating this sauce in half if you want to make half mild and half extra spicy. Prepare the carrots and celery.
6. When the wings are done cooking, toss them in buffalo sauce. Serve immediately (no need to bake) with blue cheese sauce sliced carrots and celery sticks.

Blue cheese dip ingredients

• 3/4 cup yogurt, from grass-fed cows
• 1 cup mayonnaise (preferably homemade from this recipe)
• 2 oz blue cheese (I like Point Reyes)
• 1/4 tsp. garlic powder
• sea salt and pepper to taste

Blue cheese dip method

1. Place all ingredients in a blender or food processor.
2. Pulse a few times until desired consistency is reached, and adjust seasoning with salt and pepper to taste.

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