Bobby's Buffalo Wings with Tangy Cheese Dip

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Creamy Roquefort Dip:
  • 1 ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed
  • Buffalo Wings:
  • Nonstick cooking spray, for greasing
  • 12 chicken wings (about 3 1/2 pounds), disjointed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup hot sauce
  • 1/4 cup honey
  • Celery and carrot sticks, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 450 degrees F.

  • For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours.

  • For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes.

  • Preheat the broiler.

  • Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks.


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    This recipe is featured in:

    Kickoff Snacks