Nothing says the Superbowl like a huge pile of crispy chicken wings smothered in delicious blue cheese dip. Originally created by Teressa Bellissimo at the Anchor Bar in Buffalo NY – her version of fried wings covered in a mixture of hot sauce and margarine were served as hors d’oeuvres at the bar – initially for free! While these might not be the traditional way to prepare wings (die-hards and true Buffalonians swear only deep-fried will do), this method of oven-roasting them under the broiler will keep your pad from stinking of fry on the big day. While the recipe calls for marinating the chicken in the sauce (it allows the flavour to absorb into the meat), another option is to broil the wings and then toss them in the sauce once they’ve finished cooking – you might have crispier wings this way – but the meat won’t be quite as tasty! Either way, these wings are an absolute touchdown. Go Pats!!!!
Buffalo Chicken Wings
4lbs chicken wings (about 24 wings) 6 tbsp butter, melted
10 tbsp bottled hot pepper sauce (I used Frank’s Buffalo Sauce)
2 tbsp paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tsp garlic powder
1/2 cup/ 4.3 oz sour cream
1/2 cup/100 g crumbled blue cheese
1/2 cup/ 125 g mayonnaise
1 tbsp white wine vinegar
1 clove garlic, minced
- Prepare the wings by cutting off the tip and then cutting them in half on the joint. Put them in a large bowl.
- Make a marinade by mixing together the melted butter, hot sauce, paprika, salt, cayenne pepper, black pepper and garlic powder. Reserve 4-5 tablespoons to coat the wings once they have come out of the oven and pour the rest over the chicken wings. Toss to coat, cover with plastic wrap and allow to marinate for at least an hour.
- Meanwhile, make the blue-cheese dip by mixing together all the ingredients in a food processor. Blend until smooth. This can be kept in the refrigerator for one week.
- Place the chicken wings on the rack of a boiler pan (or on a baking tray if you don’t have one), and broil on 400-450 degrees F/204-232 C for 20 minutes on each side. Regulate the temperature and cooking time – all ovens are different!!
- Toss with the reserved marinade and serve with celery sticks and the blue-cheese dip.
Check out this article in the New Yorker for a deeper look at the history of the buffalo wing: An Attempt to Compile a Short History of the Buffalo Chicken Wing