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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Picnic at the Pond

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Barefoot Buffalo Chicken Wings (03:27)

Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 32 pieces

Level:: Intermediate

Ingredients

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Directions

Watch how to make this recipe.

Preheat the broiler.

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 sauce, 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.

Pairs well with lager, and lager

My Private Notes

Name: Buffalo Chicken Wings
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 32 pieces
Ingredients: 16 chicken wings (about 3 pounds); 1/4 pound (1 stick) unsalted butter; 1 teaspoon cayenne pepper; 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco; 1 teaspoon kosher salt; 1 1/2 cups crumbled Gorgonzola or other blue cheese; 1 cup good mayonnaise; 3/4 cup sour cream; 2 tablespoons milk; 3/4 teaspoon Worcestershire sauce; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; Celery sticks, for serving