Baked Beer-Barbecue Wings with Blue Ranch Dipping Sauce
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6
Ingredients
Dipping Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Dipping Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Wings:
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
6 ounces beer, such as lager-style
2 tablespoons chipotle hot sauce
2 tablespoons light brown sugar
Wings:
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
6 ounces beer, such as lager-style
2 tablespoons chipotle hot sauce
2 tablespoons light brown sugar
Directions
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
For the dipping sauce:
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
For the wings:
- Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
- While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
For the wings:
- Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
- While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
