Oliver's Chicken Wings
- Total Time
- 1 hour, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise
- ½cup sour cream
- 2tablespoons fresh lemon juice
- ½teaspoon Worcestershire sauce
- ¼teaspoon sugar
- ¼teaspoon cayenne pepper
- ¼teaspoon onion powder
- ¼teaspoon garlic powder
- 8ounces blue cheese, crumbled
- 12chicken wings (about 2 pounds), cut in two at joints, tips discarded
- 3tablespoons Louisiana hot sauce
- 2tablespoons olive oil
- 2tablespoons Cajun seasoning mix
- 1teaspoon onion powder
- ½teaspoon garlic powder
- ½teaspoon dried dill weed
- ½teaspoon salt
- ¼teaspoon black pepper
- 4 to 6large celery stalks, trimmed, cut into 3-inch lengths
For the Dressing
For the Wings
Nutritional analysis per serving (3 servings)
1350 calories; 122 grams fat; 35 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 42 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 51 grams protein; 1964 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees and line a large roasting pan with foil.
- Step 2
To make the dressing, combine all ingredients except cheese in blender and blend well. Add ¾ of the cheese and blend until just mixed. Stir in remaining cheese and refrigerate for an hour.
- Step 3
To make wings, coat with 2 tablespoons hot sauce and oil. Sprinkle remaining ingredients over wings and toss. (Wings can marinate in the refrigerator for up to a day.) Spread wings in a pan, and in a single layer, roast them about 50 minutes, turning halfway through. Cover and set aside.
- Step 4
Preheat broiler. Line a baking sheet with foil. Using tongs, remove wings from pan, place on baking sheet and pour on remaining hot sauce. Place them onto the baking sheet and, watching closely, broil till they are crisp but don't burn, about 1 to 3 minutes. Serve immediately with ice-cold dressing and celery.
Private Notes
Comments
Cajun seasoning:
¼ cup kosher salt
¼ cup paprika
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
Use less salt in Cajun seasoning
I've made this recipe from the original NY Times Sunday Magazine for over 15 years. The dressing and the wings are always a hit. Buying drumettes instead of wings saves time.
Cajun seasoning:
¼ cup kosher salt
¼ cup paprika
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
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