Hot Wings

May 18, 2020
Created by Harmons
1 hour
Serves 6-8
  • 6 Tbsp butter
  • 1/2 cup hot sauce
  • 1 tsp salt
  • 3 lb chicken wings
  • Creamy Blue Cheese Sauce
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 lb crumbled blue cheese
  • 2 green onions, chopped
  • 1 tsp vinegar
  • 1/4 tsp freshly ground pepper
  • 8 stalks celery, cut into sticks

In a small saucepan over medium-low heat, melt butter. Remove from heat and whisk in hot sauce and salt.

Pat wings dry with paper towels and transfer to a medium bowl. Pour half buffalo sauce over them and toss to coat. Cover bowl and marinate for 20-30 minutes on counter or in refrigerator for up to 24 hours. Reserve remaining hot sauce. If refrigerated, remove wings 20 minutes prior to cooking.

Position an oven rack 6-8″ below broiling element and turn on broiler. Line a baking sheet with aluminum foil.

Remove wings from marinade and shake off any excess. Arrange wings on prepared baking sheet, spaced a little apart. Discard marinade. Broil for 10-12 minutes, then turn. Broil for another 10-12 minutes. The wings are done when skin is crispy and meat pulls easily from bones.

Pour remaining hot sauce over wings and toss to coat.

Meanwhile, in a medium bowl, combine mayonnaise, sour cream, blue cheese, green onions, vinegar, salt and pepper.

Toss wings with remaining hot sauce and serve warm with creamy blue cheese sauce for dipping and celery sticks alongside.

Adapted from