Hot Wings with Blue Cheese Lemon Dip

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What You Need

Hot Wings:

  • 12-16 chicken wings
  • 4 tablespoon unsalted butter
  • 1 clove garlic
  • ¼ cup + 1 tablespoon hot sauce
  • ½ salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika

Blue Cheese Lemon Dip:

  • (1) 8oz. package of lowfat cream cheese, softened
  • ¼ cup lowfat sour cream
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • ¼ cup scallions, finely chopped
  • ¼ cup Dandy® celery, minced
  • 2/3 cup fresh parsley, finely chopped
  • Zest of 1 Dandy® lemon
  • Juice of 1 Dandy® lemon (about 3 tablespoons)
  • Pinch salt
  • ¼ teaspoon ground black pepper
  • 4 oz blue cheese, crumbled

Make It

Hot Wings:

  1. Remove the wing tips from the chicken wings. Cut the remaining wing pieces at the joint.
  2. Fill a large stock pot with 1-2 inches of water and bring to a boil.
  3. Place chicken pieces in a steamer rack or heat proof colander that will fit inside the stock pot.
  4. Reduce heat to a simmer and place steamer with chicken in the pot. Cover and cook for 10 minutes.
  5. Remove chicken from the pot and place on a wire rack over a baking sheet lined with paper towels to catch any extra drippings. Refrigerate chicken for at least 1 hour before continuing.
  6. Preheat oven to 425˚. Remove chicken from refrigerator and replace paper towels with parchment paper.
  7. Bake wings on wire rack over the baking sheet for 20 minutes. Turn the chicken over and continue baking for another 20 minutes.
  8. During the last 20 minutes prepare the sauce.

Hot Wings Sauce:

  1. Add butter and minced garlic to a small sauce pan. Heat just until melted.
  2. Pour melted butter into wide bowl suitable for tossing the chicken wings when ready.
  3. Add hot sauce, salt, pepper, cayenne, and paprika. Stir until fully combined.
  4. Remove chicken from the oven and add to the bowl with the sauce while the chicken is still hot. Toss the chicken in the sauce to coat completely. Serve warm with Blue Cheese Lemon Dip and celery sticks.

Blue Cheese Lemon Dip:

  1. Add cream cheese, sour cream, and mayonnaise to a medium bowl. Whisk until smooth.
  2. Add garlic, scallions, celery, parsley, lemon zest and juice, salt, and pepper. Stir to fully incorporate all ingredients.
  3. Add blue cheese crumbles. Gently stir only until well combined. Cover and refrigerate for at least one hour before serving.