How a Northern dish created at the Anchor Bar in Buffalo, New York, back in 1964 (one source gives the date as early as 1940) gradually evolved to become a Southern staple at cocktail parties and receptions is a phenomenon that staggers the imagination. And why the original fried chicken wings came to be glazed and broiled in a region that thrives on fried foods only compounds the mystery. No matter. The South now claims chicken wings with blue cheese dip as still another star in its vast culinary repertory, and if Yankees don’t like it, they’re invited any time to come on down and see how well the dish goes with tumblers of bourbon and branch. By the way, never is any reference made to “Buffalo Chicken Wings” in the South.
To make the dip, combine all the ingredients in a blender or food processor and blend till smooth but still thick. Scrape dip into an attractive serving bowl, cover with plastic wrap, and chill till ready to serve.
Preheat the oven broiler.
To prepare the wings, remove and discard the tips, separate the first and second joints with a sharp knife, and place the wings on a heavy baking sheet. Broil about 4 inches from the heat till golden brown, about 20 minutes, turning once. Meanwhile, whisk together the ketchup, Tabasco, butter, and salt and pepper in a small bowl till well blended.
Transfer the wings to a large bowl and drain off the fat from the baking sheet. Pour the sauce over the wings and toss well. Return the wings to the baking sheet and broil again till nicely glazed, about 3 minutes. Serve hot with the bowl of dip.
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