Buffalo Wings with Blue Cheese Dipping Sauce
- 2 ½ to 3 pounds chicken wings
- Hot pepper sauce, to taste
- 3 celery stalks, cut into sticks
- 3 tablespoons vegetable oil
- 1 tablespoon hot pepper sauce
- 1 teaspoon paprika
- ⅔ cup (4 ounces) crumbled blue cheese
- ⅔ cup reduced-fat sour cream
- 4 teaspoons white wine vinegar
- 3 tablespoons finely chopped green onions, including green tops, divided
- ½ teaspoon coarsely ground pepper
- 1 to 2 tablespoons milk
Instructions:
If you're hosting a party, you'll kick the winning goal with these delicious chicken wings.
- For the chicken, prepare the grill according to the manufacturer’s directions.
- Chop off the wing tips; cut the wings in half at the joint. Place the cut wings in a shallow dish.
- For the marinade, combine the oil, hot pepper sauce, and paprika. Add to the chicken, turning to coat the pieces evenly. Set aside to marinate while making the sauce.
- For the dipping sauce, in a small bowl, combine the cheese and the sour cream. Stir in the vinegar, 2 tablespoons of the green onions, and the pepper, mashing with a wooden spoon to combine. Whisk in the milk (or pulse in a food processor) until the sauce is smooth. Sprinkle the top with the remaining 1 tablespoon of green onions. (Refrigerate if not using immediately.)
- To complete the recipe, grill the wings for about 15 minutes, until lightly charred and no longer pink inside, turning occasionally and brushing with any remaining marinade. Remove to a platter and sprinkle with a few more dashes of hot pepper sauce. Serve with the celery sticks and the dipping sauce.