Scale
Ingredients
For the wings
- 4 pounds chicken wings
- 6 tablespoons unsalted butter, melted
- 2/3 cup Frank’s hot sauce (or Texas Pete or Cholula or whatever else you prefer)
- 1 teaspoon Worchestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
For the dip
- 6 ounces plain Greek yogurt (I used 2% but full-fat would do — nonfat might be too runny)
- 1/2 cup blue cheese crumbles
- juice of half a lemon
- salt and pepper, to taste
To serve
- carrots
- celery sticks
Instructions
- Preheat the oven to 425F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Trim your wings: if they’re not already separated, use kitchen shears or a heavy knife to separate the wings at the joint, creating two pieces for each wing.
- In a large bowl, mix the butter, hot sauce, Worchestershire sauce, salt and pepper. Set aside 1/3 of the mixture in a small bowl, then toss the wings in the large bowl with the sauce and let marinate for 30 minutes (or up to 24 hours).
- While the wings are marinating, make the blue cheese dip: stir together the yogurt, blue cheese crumbles, lemon juice, salt and pepper. (You can blend this if you prefer your dips creamy, or use a spoon and some elbow dip if you like yours chunky.) Refrigerate until you’re ready to use.
- Once the wings have marinated, arrange them on the wire rack. Bake for 30 minutes, flipping halfway. Brush with the sauce you had set aside earlier, then bake for an additional 10 minutes (or broil for 5 minutes). Serve immediately, with carrots, celery and plenty of blue cheese dip.
Nutrition
- Serving Size: 8