MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Buffalo Wings
Categories: Poultry, Cheese
Yield: 4 Servings

MMMMM----------------------BLEU CHEESE DIP---------------------------
3 oz Bleu cheese; crumbled
1/4 c Mayonnaise
1/4 c Sour cream
1 tb Fresh lemon juice or apple
- cider vinegar
1 tb (to 3 tb) milk or
- buttermilk; to taste
Salt & black pepper

MMMMM-----------------------CHICKEN WINGS----------------------------
3 lb Chicken wings; any
- combination of drumettes &
- wingettes
1 tb Baking powder
Salt & black pepper
1/3 c Frank's Buffalo-style hot
- sauce
3 tb Unsalted butter; melted
2 tb Fresh lemon juice
2 ts Garlic; minced

MAKE THE BLUE CHEESE DIP: In a small bowl, stir together
blue cheese, mayonnaise, sour cream and lemon juice.
Thin with milk until spoonable. Season with salt and
pepper and set aside. (Dip keeps for up to 4 days in the
refrigerator; thin as needed with more milk.)

Place an oven rack 4" to 6" from the broiler. Heat the
broiler.

PREPARE THE CHICKEN: Pat the wings dry. If the wings are
not yet broken down into three pieces, cut each wing at
the two joints. To do so, flip the wing over and wiggle
each part to find the joint. Cut at the joint hinge to
separate the meaty drumette from the wingette (also
known as the flat) and the wingette from the smaller
wing tip.

In a large bowl, toss the baking powder with 1
tablespoon kosher salt. Add the wings and toss until
evenly coated. Spread the wings in an even layer on a
foil-lined baking sheet. (To prepare them in advance and
allow them to dry-brine, let the wings sit out at room
temperature for up to 1 hour after coating, or in the
refrigerator overnight. Let them come to room
temperature before proceeding.)

Broil the wings in the oven until golden and crisp all
over, turning halfway through, about 15 minutes per
side.

As wings cook, make the buffalo sauce: In a large bowl,
stir together the hot sauce, butter, lemon juice and
garlic. Season to taste with salt and pepper.

Transfer the wings to the hot sauce-mixture and toss to
coat. Using a slotted spoon, return the wings to the
baking sheet, leaving extra sauce behind. Broil until
sizzling and browned in spots, about 5 minutes.
(Depending on your broiler, you may need to rotate the
pan so all the food is exposed to the heat source.)

Serve with extra buffalo sauce and the blue cheese dip.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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