Kitchen Smack: Buffalo Wings

Buffalo Wings

Buffalo Wings

I don't know very many people who don't like wings. I'm super picky about mine and have a preference for a sweet chili type sauce (which I will perfect one day!). In the meantime, here's a nice buffalo wing recipe you can turn up or down the heat on to please every wing lover in your family.

Check the notes section for two homemade blue cheese dip recipes.


  • 12 chicken wings (about 2 pounds)
  • 2 tablespoons butter or margarine, melted
  • 3 tablespoons bottled hot pepper sauce
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
  2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.
  3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.


Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

Leave a Reply

Your email address will not be published. Required fields are marked *