Buffalo Wings with Creamy Blue Cheese Dipping Sauce

  • Yield servings

The standard-setter for chicken wing recipes, this classic is a keeper.

Buffalo Wings


2 pounds broiler-fryer chicken wings
1 egg
1 cup cooking oil
2 cups cider vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper to taste
1/8 teaspoon garlic powder
1/8 teaspoon nutmeg
1/8 teaspoon celery salt
1 dash coriander
1 dash ground cloves
celery sticks
Creamy Blue Cheese Dipping Sauce
2 tablespoons chopped onion
1 clove garlic clove (crushed)
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/2 cup dairy sour cream
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 cup crumbled blue cheese
salt, to taste
pepper, to taste
cayenne pepper, to taste


  1. In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock). Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500F, turning and basting with sauce several times until wings reach desired crispness. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
  2. Creamy Blue Cheese Dipping Sauce: In medium bowl, place onion,  garlic, parsley, mayonnaise, sour cream,  lemon juice,  vinegar and  blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.

Recipe courtesy of the National Chicken Council 



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