Sticky Chicken Wings with Blue Cheese Dip
Buckets of chicken wings later, I still like my wings extra sticky and served with a cooling, creamy blue cheese dip. If you’re dairy-free, making the dip can be tricky—and completely possible. I’ve included dairy-free ingredient swaps below.
Until we eat again,
Sticky Chicken Wings with Blue Cheese Dip
gluten-free ≈ dairy-free optional ≈ Refined sugar-free
SERVes 4
Prep Time 25 minuteS
Cook Time 25 minuteS
INGREDIENTS
12 chicken wingettes, separated at the joint and tips discarded
1 tablespoon olive oil
Salt and pepper
¼ cup sour cream
2 ounces (¼ cup) plain cream cheese, at room temperature
¼ cup crumbled blue cheese
¼ cup store-bought barbecue sauce
¼ cup honey
1 clove garlic, finely chopped
¼ cup sesame seeds, toasted
Finely chopped chives, for topped
DIRECTIONS
1. Position an oven rack in the upper third of the oven and preheat to 450°F. Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, ¾ teaspoon salt and ½ teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
2. Meanwhile, in a small bowl, mash together the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water, if necessary. Refrigerate until ready to use.
3. In another large bowl, stir together the barbecue sauce, honey and garlic. Using tongs, transfer the partially cooked chicken wings to the sauce; stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned and cooked through, about 5 minutes more. Serve with the blue cheese dipping sauce topped with chives.
INGREDIENT SWAPS + PRODUCT PICKS
sour cream → dairy-free options like Treeline Cheese and Kite Hill
plain cream cheese → dairy-free options like Miyoko’s and Monty’s
blue cheese → dairy-free options like Bandit and Follow Your Heart
