Buffalo Wings & Blue Cheese Dip

eat with your hands, for maximum pleasure

eat with your hands, for maximum pleasure

So everyone was talking about some stupid football game last weekend.

(can you tell I care about sports almost as much as I care about what Beyonce wore to the Grammys, which is to say NOT AT ALL)

I do, however, care about food and the blogosphere was out in force this past week. Seems like everyone and their granny had a buffalo wings recipe.

My philosophy on such matters has always been ‘if you can’t beat ‘em, join ‘em’.

the dip

the dip

And so I found myself making a big platter of sticky buffalo chicken wings long after everyone else in internet-land had had their fill.

If this is the fiftieth buffalo wings recipe you’ve seen in as many days, I can only apologise.

Sometimes we food bloggers are an unimaginative bunch.

Buffalo Wings & Blue Cheese Dip (makes 12 wings)

The wings:

  • 12 chicken wings, clipped
  • 5 tbsps coconut oil or ghee, melted
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 tbsps hot sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp paprika

The blue cheese dip:

  • 1/3 cup blue cheese, crumbled
  • 2 tbsps mayo
  • 1 tbsp plain, full-fat yoghurt
  • 2 tsps lemon juice
  1. Toss the wings in 2 tbsps of coconut oil/ghee and season with the sea salt and black pepper. Lay them on a wire rack and bake at 400 for 50 minutes until they turn crispy.
  2. While the wings are cooking, prepare the dip by blending together the cheese, mayo, yoghurt and lemon. Set aside.
  3. Stir together the hot sauce, remaining 3 tbsps of coconut oil, paprika and vinegar. Remove wings from oven and toss in this sauce. Serve immediately with the dip.

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