Chili Wings With Blue Cheese Ranch Dipping Sauce Food

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BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE



Baked Sriracha Buffalo Wings with Blue Ranch Dipping Sauce image

Toss baked chicken wings with a Buffalo-style sriracha sauce and dip them in a blue cheese dressing with ranch seasoning.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped fresh chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
1/2 cup cornstarch
2 sticks (1 cup) unsalted butter, melted
3/4 cup sriracha

Steps:

  • Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce.

BAKED GARLIC BALSAMIC WINGS WITH BLUE RANCH DIPPING SAUCE



Baked Garlic Balsamic Wings with Blue Ranch Dipping Sauce image

Chicken wings are baked until super crispy and then tossed with a sweet and tangy balsamic-honey glaze and whole cloves of roasted garlic and served with a cool buttermilk-blue cheese sauce for dipping.

Provided by Food Network Kitchen

Time 1h45m

Yield 6

Number Of Ingredients 15

1/4 cup sour cream
1/4 cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
2 heads garlic
4 tablespoons olive oil, plus more for oiling the pans
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 tablespoons honey
2 sprigs thyme
1/2 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
  • Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
  • After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  • Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
  • Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.

DEEP-FRIED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE



Deep-Fried Sriracha Buffalo Wings with Blue Ranch Dipping Sauce image

Stir blue cheese into a ranch-style dressing and serve it alongside hot wings made with sriracha.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 14

1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
1/2 cup cornstarch
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup sriracha
For serving: celery sticks (optional)

Steps:

  • Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  • Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
  • Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
  • Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
  • Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

CHILI WINGS WITH BLUE CHEESE RANCH DIPPING SAUCE



Chili Wings with Blue Cheese Ranch Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce, such as Tabasco
1 teaspoon lemon juice
2 cloves garlic, minced
Salt and freshly ground black pepper
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
1/2 cup hot sauce, such as Frank's RedHot
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
Canola oil, for frying
2 to 3 pounds chicken wing drumettes

Steps:

  • For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
  • For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
  • Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
  • Serve the wings with the dipping sauce on the side.

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