Spicy Hot Wings with Blue Cheese Dip

Buffalo wings are the quintessential game-time favorite. They have nothing to do with a buffalo but have a lot to do with a restaurant in Buffalo, New York. Just like the original recipe, I use Frank’s^® RedHot^® to add a fiery kick to my chicken wings.

For the Blue Cheese Dip:

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon white wine vinegar

1 clove garlic, minced

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper

For the Spicy Hot Wings:

Vegetable oil, for the grates

2 1/2 pounds chicken wings and drummettes

1/4 cup olive oil

1 tablespoon cayenne pepper

Kosher salt and freshly ground black pepper

1/2 cup hot sauce

1/3 cup unsalted butter

To make the Blue Cheese Dip: In a small bowl place the mayonnaise, sour cream, vinegar, garlic, and blue cheese and whisk until well combined. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Spicy Hot Wings: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the chicken wings in a large bowl. Add the olive oil and cayenne pepper and toss to coat. Generously season with the salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning occasionally, until cooked through and golden brown on all sides, about 20 to 25 minutes total. Remove the chicken wings from the grill and place in a large bowl.

Place the hot sauce and butter in a small saucepan. Bring to a simmer over medium heat and cook until the butter has melted. Pour the warm hot sauce mixture over the chicken wings and toss to coat.

Serve warm with the blue cheese dip.

Serves 6 to 8.

Cooking Tip: Feel free to substitute a bottled blue cheese dressing if you are short on time.

Do-Ahead: The blue cheese dip can be made up to 3 days in advance. Store covered in the refrigerator until ready to serve.