This recipe from Wayfare Tavern in San Francisco is a simple twist on the ubiquitous Buffalo wings, a dish that has become so much a part of the American culinary vernacular that most chefs have their own variation.


  • 2 pounds chicken wings
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Humboldt Fog Dressing

  • 1 cup sour cream
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh chives
  • 1 cup crumbled Humboldt Fog or other blue cheese
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Smoked Paprika Chili Oil
  • ½ cup thinly sliced radishes
  • 1 handful celery leaves


Preheat the oven to 400°F. Toss the chicken wings with the olive oil and season liberally with salt and pepper. Spread the wings on a rimmed baking sheet and roast for 45 minutes, or until they are crispy and golden brown.

Make the Dressing

Whisk together the sour cream, mayonnaise, lemon juice, and chives in a medium bowl. Gently stir in the crumbled cheese and season with salt and pepper.

Arrange the wings on a platter and drizzle with the chili oil. Scatter the radishes and celery leaves over the wings and serve with the blue cheese dressing on the side.