1.22.2012

Get Your Fingers Dirty --- Wings, Wings, Wings!

I'm a fan of manners, but for Meat and Corn, I will loose the manners and use my hands. There are very few things better than sinking your teeth into juicy wings --- so let's dig in!  


We spent a weekend in Houston visiting some very good friends and decided to make our last dinner there, wings with a home-made blue cheese dip.  We have tried our luck with wings before, actually with these friends, but this round refined our techniques.  Let's start with the homemade blue cheese dip -- it's best served cold.

Blue Cheese Dip
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 8 ounces blue cheese
  • 1 tsp. hot red pepper sauce
  • 1/2 tsp. Worcestershire
  • 1/2 tsp. salt

Directions
1.   Crumble the blue cheese into a food processor and blend for a few pulses.  If you don't like a strong blue cheese dip, I would recommend using only 4 oz.

2. Add the remaining ingredients in the food processor and blend until smooth - about 2 minutes.

HOT and NOT Wings
  • 2 lbs of Chicken Wing Pieces
  • Salt, Pepper, Garlic Salt
  • Vegetable Oil
  • 2 Wing Sauces (We used Moore's Honey Bar-B-Q, and Stubs Wing Sauce)
Directions
1. Preheat oven to 400 degrees.  Spray a wire rack with non-stick cooking spray and place on a foil lined cookie sheet.

2.  Place wings in bowl and toss Vegetable Oil, Salt, Garlic Salt, and Pepper.  

3. Place wings on wire rack over cookie sheet and bake for 20 minutes.

4. Remove wings from oven, place in bowl, and toss with sauce. (We split the wings in half and tossed with two different sauces.

5. Switch oven to broil, place wings back on wire rack, and broil for 15 minutes.

6. Repeat steps 4 and 5 twice.

7. Serve with homemade dip & ENJOY

I promise these are worth messy fingers --- ENJOY!

1 comment:

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