Friday, December 17, 2010

Fiery Chicken Wings With Blue Cheese

This is a healthier version of the usual wings I make because they are baked not fried but just as good or better. Serve with celery and carrot sticks. You can also try with corn on the cob - cut ears of corn crosswise into 4-5 pieces each before boiling in water.

4 pounds chicken wings
3 tablespoons cooking oil
2 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne, marinade for at least 30 minutes. Arrange the wings in a single layer on two large baking sheets.
2. Bake until just done, about 25 minutes.
3. Meanwhile in a medium glass bowl, combine the mayonnaise, sour cream, blue cheese, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
4. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat.

Servings 6-8

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