Chicken Wings with Blue Cheese Dip

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Our family enjoys appetizer night every now and then. This is a night that I make all appetizers many from scratch just for something different. We do this for the Super Bowl games also. I made these wings with a few modifications and they were a big hit with my crew. They are well worth the time it takes. Try the sauce before basting the wings to see if its spicy enough. Add more or less of the hot sauce or spicy wing seasoning. ~ Farmgirl

Prep time: 15 Minutes  Cook time: 40 minutes  Chill time: 2 hours
Serves 10

DIP:
4 oz. crumbled blue cheese
3/4 cup cup mayonnaise
1/4 cup sour cream
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/4 tsp. garlic powder
salt and pepper

WINGS:
1/4 cup ketchup
1/4 cup hot sauce (such as Frank's RedHot)
1/3 cup red wine vinegar
1 Tbsp. spicy brown mustard
1 Tbsp. Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. sugar
1 Tbsp. Spicy Wings Seasoning (Bayou Heat brand) (Optional)
4 Tbsp. unsalted butter
3 lbs. chicken wings, tips removed, wings separated at joints

Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.

Make wings: Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of the sheet and mist with cooking spray.

In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar, spicy wings seasoning and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.

Pour 1/4 cup of sauce into a small bowl; cover and let set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack.

Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer; brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with  more sauce and roast for a final 10 minutes.

Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.

{original recipe from allyou magazine May 20, 2011}