Buffalo Chicken Wings W/ Blue Cheese Dip

These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served.

• Ready In: 1 hr
• Yields: 50 Wing pieces

Ingredients

• Dip

• 1  cup Hellmann's mayonnaise
• 2  teaspoons  finely chopped onions
• 1⁄4 cup  chopped fresh parsley
• 1⁄2 cup sour cream
• 1  teaspoon lemon juice
• 1  teaspoon white vinegar (red is fine too)
• 1⁄2 cup  mild blue cheese, crumbled
• 1  teaspoon  minced garlic

• Wings

• 25  chicken wings, tips removed, separated at joint (will have 50 pieces)
• 8  teaspoons  melted butter
• 2  teaspoons vinegar
• 2⁄3 cup  hot pepper sauce (Like Louisianna Hot Sauce)
•  cayenne pepper

Directions

1. Mix all dip ingredients and chill overnight if possible.
2. Spread wings out on a lightly oiled cookie sheet.
3. Mix melted butter, vinegar, and hot pepper sauce.
4. Brush butter mixture onto wings.
5. (Can do this ahead and hold for 2 hours maximum if at room temp).
6. Bake at 400° for 20- 30 minutes, or until wings are cooked through.
7. Baste one time during cooking.
8. Sprinkle cayenne during last 5 minutes of cooking for more heat.
9. Serve hot with dip and celery sticks.