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Buffalo Chicken Wings with Blue Cheese Dip

Turn this into picnic fare by using 1½ pounds chicken drumsticks and baking a little longer. Bring plenty of napkins!

Serves 10
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
283 calories per serving


> 1 small fresh red chili pepper (or more, to taste)
> 4 garlic cloves
> 4 tsp honey
> 6 tbsp barbecue sauce
> 2 tbsp red wine vinegar
> 2 tbsp canola oil
> 1 tsp salt
> 3 lbs chicken wings
> 1/4 cup mayonnaise
> 1/4 cup sour cream
> 2 oz crumbled blue cheese
> dash red wine vinegar


Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment or foil.
Halve the chili lengthwise with a sharp knife and remove the stem and seeds. Finely dice the flesh.
Combine the chili with the garlic, honey, barbecue sauce, vinegar, oil and salt in a mini food processor. Process until smooth. Add pepper to taste.
Toss the chicken wings with the marinade and spread them out on the lined baking sheet. Cover loosely with foil.
Bake the chicken wings for about 20 min. in the middle of the oven. Remove the foil, turn the wings and bake for another 20 min.
For the dip, combine the mayonnaise, sour cream, cheese and vinegar to taste in a serving bowl. Season with salt and pepper, to taste.
Serve the chicken wings with the blue cheese dip.

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