Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- For The Blue Cheese Dip --
Preparation
Cut off the wing tips (discard or reserve for other use such as making stock). Cut the wings at the joint, put chicken wing pieces in a plastic bag, and set aside.
Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices be exposed to other food.
Make the marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper, and black pepper.
Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve the remaining marinade for coating the wings after they come out of the oven.) Seal the bag and let marinate at room temperature for half an hour. When the marinating is finished, drain the marinade and discard bag.
Place the wing pieces on the rack of a grill pan and grill 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
Remove from oven and baste with reserved marinade.
Serve with Blue Cheese Dip and celery sticks.
BLUE CHEESE DIP
Combine the dip ingredients, the sour cream, mayonnaise, blue cheese, vinegar, and garlic and in a blender or food processor, process until smooth, cover and chill, this dip will keep refrigerated for up to a week.
