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Buffalo Chicken Wings


Buffalo Chicken Wings
From Food & Wine magazine

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

  1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.
  2. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
  3. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
  4. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat.
  5. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Serves 4.

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