Peppery Chicken Wings and Blue Cheese Dip
Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.
Ingredients
- 5 pounds chicken wings, wing tips removed
- Salt and pepper
- 2 teaspoons ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon cayenne
- 1 Tablespoon sweet paprika
- 4 garlic cloves, smashed to a paste with a little salt
- 3 Tablespoons olive oil
Blue Cheese Dipping Sauce
- ⅓ cup sour cream
- ¼ cup Sir Kensington’s Classic Mayonnaise, Our favorite mayonnaise!
- 1 medium garlic clove, minced
- ½ Tablespoon vinegar
- ½ Tablespoon lemon juice
- 1 ½ Tablespoons whole milk
- 5 ounces crumbled blue cheese
- Kosher salt and freshly ground pepper to taste
Instructions
- Place the clipped chicken wings in a large bowl. Season with salt and pepper.
- In a small bowl combine the allspice, cloves, cayenne pepper, paprika, garlic and oil. Thoroughly combine mixture.
- Pour contents of the spice mixture over the chicken wings. With a rubber spatula, gently coat the wings, making sure all the folds and crevices are coated.
- Allow to rest at room temperature for at least 45 minutes (no more than an hour).
- While chicken is “taking a rest,” preheat the oven to 375℉.
- Place the chicken wings in one layer on a cookie sheet that has a 1″ rim (a roasting pan will do fine too.)
- Roast for 1 hour or until crisp and a golden brown and a bit dark in color.
- Serve warm or at room temperature with the Blue Cheese Dipping Sauce (recipe follows).
Blue Cheese Dipping Sauce
- Combine all ingredients by whisking together in a medium bowl.
- Transfer sauce mixture to a serving bowl.
- Serve alongside the chicken wings.
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