Name: Baked Sticky Buffalo Chicken Wings with Celery Sticks & Blue Cheese Dip
Ingredients: sour cream; apple cider vinegar; chicken wings; celery stalks; honey; roquefort blue cheese; white wine vinegar; worcestershire sauce; garlic cloves; paprika; olive oil; cayenne pepper sauce; danish blue cheese; worcestershire sauce; celery salt; frank’s® redhot® sauce; mayonnaise; blue cheese; créme fraîche

Jennifer Joyce

Baked Sticky Buffalo Chicken Wings with Celery Sticks & Blue Cheese Dip

Preparation info

Difficulty
Easy
Serves:
4-6
as a Snack

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Buffalo chicken wings are a national treasure in America and happy hour wouldn’t be the same without them. Their deeply messy and addictive charms are hard to resist, but they don’t have to be deep-fried and drowned in spicy butter: they’re every bit as good roasted with a home-made hot sauce. The type of pepper sauce you use makes a big difference; I prefer one with a fruity taste that’s not too blow-your-head-off spicy.

Preparation: 20 Minutes, Plus Overnight Marinating

Cooking: 1 Hour

Ingredients

3 garlic cloves, finely chopped
1½ tablespoons olive oil
1½ tablespoons apple cider vinegar
3 teaspoons paprika
3 teaspoons Worcestershire sauce
1 teaspoon celery salt
80 ml (2½ fl oz/⅓ cup) Frank’s® Redhot® sauce or other spicy cayenne pepper sauce
90 g (3¼ oz/¼ cup) honey
1 kg (2 lb 4 oz) chicken wings, halved at the joint

Celery sticks with blue cheese dip

150 ml (5 fl oz) sour cream or créme fraîche
60 ml (2 fl oz/¼ cup) mayonnaise
75 g (2¾ oz) blue cheese (Danish or roquefort), crumbled
1 teaspoon white wine vinegar
Worcestershire sauce
4 celery stalks, cut into batons

Method

Combine all of the ingredients except the chicken wings in a large bowl and stir well. Season with freshly ground black pepper. Add the chicken wings, toss to coat, then cover and refrigerate for 24 hours or overnight.

Preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced.

Drain and reserve the marinade. Spread the chicken wings on a very large baking tray and bake for 30 minutes. Remove from the oven, pour off the excess oil, then add the reserved marinade and toss to coat well. Increase the oven temperature to 230°C (450°F) or 210°C (415°F) fan forced and cook for another 30 minutes, tossing a couple of times during cooking to coat in the glaze. The wings should be sticky and glazed with most of the marinade evaporated. Serve on a large platter with finger bowls of warm water for washing sticky fingers.

Celery Sticks with Blue Cheese Dip

Combine the sour cream, mayonnaise, blue cheese, vinegar and a splash of Worcestershire sauce in a bowl. Season to taste with salt and freshly ground black pepper, then pour into a serving bowl. Arrange the celery sticks in cups for dipping.