Wings, 3 ways, and Blue Cheese Dressing

January 12th, 2009 by katie

Ok, so I sort of failed this one.  The wings were all delicious, but I was busy prepping the sauces and I didn’t set a timer.  So I think I baked them for about an hour at 450°F but it may have been a little more or less.  And I forgot to sprinkle kosher salt over the Parmesan Wings-Colicchio would be unimpressed.

My daughter has been asking for chicken wings for breakfast, lunch, and dinner lately.  For some reason she is on a chicken wing jag and since she never requests specific food or eats with any sort of enthusiasm I have been more than eager to accommodate her.  Since the New Year I have been trying to eat and cook at home as much as possible and I have also been trying to be more mindful of how caloric our meals are.  Luckily those goals correspond since the homemade version of any restaurant meal is generally healthier.  So chicken wings for dinner was the challenge.  Normally I would have fried the wings but I felt like I had been frying something or another all week and I want to try baking them instead.

We all like a different sort of sauce so I decided to go ahead and make three different types since the prep is essentially the same.  For the sticky wings I sauced them with my standard Asian sauce and then baked them.  For the hot wings and the garlic-Parmesan wings I cooked them first and then tossed in the topping before serving.  You could bake or fry these, I just had everything baking at the same time.  When the sticky wings were done, I turned the broiler on the plain wings to crisp the skin up a little.  Then tossed with the sauces I had prepped and served.

And so I offer you the longest blog post ever written by me:

Blue Cheese Ranch Dressing or Dip

makes about 1 cup, prep 10 min, chill before serving
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or 1/4 cup buttermilk for thinner dressing)
  • 1-2 cloves garlic, minced (can use dried)
  • 2-3 tbsp parsley, minced (can use 1 tsp dried)
  • 1 green onion, green and white parts, minced
  • 1-2 tbsp red wine vinegar (use lesser amount if using buttermilk)
  • 2 tbsp blue cheese, more if desired-this is very lightly flavored
  • salt and pepper
  1. Combine all ingredients, except blue cheese.  Stir well.
  2. Spoon a small amount of mayo mixture onto a plate and use a fork to mash blue cheese until well combined with dressing.  Or if using blue cheese crumbles just stir them in.
  3. Stir cheese mixture into remaining dressing.
  4. Salt and pepper to taste, chill.
  5. Thin with a small amount of milk, buttermilk or water before serving if too thick.

Make your dipping sauce first so it has time to chill and the flavors can develop.  We are still sort of weenie-ish when it comes to blue cheese so this is very lightly flavored, as in it is basically ranch dressing.  Add in additional blue cheese until it is a pungent as you like it.  This dressing is really delicious by the way on a fresh, green salad.

Sticky Asian Style Wings

makes 16 wings, prep 5 min, cook 50 min (we’ll say)
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp ground ginger
  • 1 tbsp ground garlic
  • sriracha chili sauce to taste
  • 2 lbs wings, separated at the joints, tips removed
  1. Preheat oven to 450°F.  By the way, I have a crap oven so it is possible this will be too hot for your super awesome oven.  You can lower the heat to 425°F if you think this will be a problem.  It will affect the cooking time slightly but since I am not sure how long I cooked them for exactly you have to guess anyway.
  2. Combine all ingredients in a bowl, tossing to cover. I did not add any sriracha because I wanted the kids to be able to have some of these, but for grown-ups I would have added a couple of tablespoons.
  3. Line a deep baking sheet with foil-trust me you do not want to have to clean this up.
  4. Lightly oil the foil then pour wings and sauce onto sheet.
  5. Bake about 20 min then remove sheet and use a spoon to re-coat wings with thickened pan sauces.
  6. Bake about 20-30 minutes longer, remove sheet when sauce begins to stick. Shake wings around in pan and toss for a final coating then remove to a platter.

Garlic Parmesan Wings

makes 16 wings, prep 10 min, cook 50 min (depending on how you cook wings)
  • 2 lbs wings, separated at the joints, tips removed
  • 1/2 cup (1 stick) butter, melted
  • 1-2 cloves garlic, minced
  • 2 tbsp parsley, minced
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper
  1. Cook wings.  Fry at 370°F for about 20 minutes or bake at 425°F to 450°F for 30-50 minutes.  You can also broil wings (although I would remove sticky wings from the oven if cooking both).
  2. While wings are cooking combine melted butter, garlic and parsley in a bowl.  Set aside.
  3. Toss cooked wings in butter while hot.
  4. Arrange on a platter, sprinkle with cheese, salt and pepper.

Hot Wings

makes 16 wings, prep 5 min, cook 50 min (see above)
  • 2 lbs wings, separated at the joints, tips removed
  • 1/2 cup (1 stick) butter
  • 1 cup Frank’s Hot Sauce
  • 1-2 tsp Tabasco sauce, to taste
  • 1 tsp Worcestershire sauce
  1. Cook wings.  Fry at 370°F for about 20 minutes or bake at 425°F to 450°F for 30-50 minutes.  You can also broil wings (although I would remove sticky wings from the oven if cooking both).
  2. While wings are cooking, melt butter in a small sauce pan.
  3. Add Hot sauce, Tabasco and Worcestershire.
  4. Whisk to combine well then add cooked wings and toss to coat. Serve with Blue Cheese Dressing.

While this may seem like a lot of work, you will notice the prep times for all of these add up to only about 20 minutes total of actual work.  Also, feel free to use pre-cut wings or drummettes or whatever but if you cut the wings yourself, be sure to keep the wingtips in a bag in your freezer.  They will be a great addition to stock later on.

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Posted in Condiments, Easy, Main Dish, Snacks/Appetizers

18 Responses

  1. noble pig

    I think you have it all covered here…my goodness…I think you are ready for Super Bowl too…wow…I wish I had someone to ask for wings.

  2. Megan

    You should try grilling them with the hot sauce. The flavor is fantastic.

  3. omg

    i love you so much this recipe is so awesome i need to try it soon

  4. Fumi

    Traditional or not, eating or making them, I love chicken wings. I participate at the annual wing fling contest here in North San Diego every year. I took first place few years back, I need to start thinking about what I want to do this year. Thanks for the inspiration.

  5. sponge cake bob

    No your talking! that just brought back memories of Sunday’s spent watching football.. love the variety of sauces!

  6. Ltraider

    Garlic Parmesan wings. Wow. I am very interested in trying this out. Thanks.

  7. Gay

    Wow, great ideas for chicken wings!

  8. Chef Benwa

    If any one needs some tips on sectioning your chicken wins you can check out my How To at http://www.chefbenwa.com/blog/?p=215

    Keep up the good work.

  9. sweetbird

    Oh sweet Jesus please come to my home and make me the food you make for your family…

  10. wingker

    Tasty. Add a few diced habanero peppers for a nice surprise!

    I am not sure I understand your instruction regarding broiling: “(although I would remove sticky wings from the oven if cooking both.”

    Broiling is my favorite method for most wings. It tends leave the wings a bit crispier, and it takes only 20 minutes or so to cook. Set the oven to broil and wait for it to warm – mine takes 45 minutes. Put in the wings. Set timer for 10minutes. The sauce coated wings should be turning a bit brown… If not, wait a minute more. Be vigilant as they will easily burn if left too long.

    Once they have had enough heat on one side, take them out, flip them and put them back in for another 10 minutes.

    I usually watch the wings and cook them until the surface is just about to carbonize.

    This method works well with my oven and the wings turn out fully cooked in only about 20min .. most of the time….

  11. Phil

    It all sounds good… except for one IMPORTANT thing. TRUE Buffalo wings should NEVER be baked… EVER. I know… I know… it’s not healthy, but the ONLY way to prepare wings is to deep fry them. Period.

  12. maris

    These sound like a winner for game days!

  13. kathy

    yes, you are right dear Phil…you can bake all chicken wings but never Buffalo Wings…take it from a Buffalonian who was trained by the man who owned Lucifers Den in Buffalo many, many years ago…He was the king of buffalo style wings…huggss

  14. Stephanei

    These look delicious! I’m always craving chicken wings.

  15. Kevin

    That is one tasty looking chicken wing meal!

  16. Michael

    My friends mom would always make these amazing asian style chicken wings that everybody loved, and I really wanted them for the super bowl while here at school. These turned out just like hers! I made about 60 (quadrupled the wings and quintupled the sauce). I cooked them in a deep pan for two and a half hours. The wings literally would fall apart in your hand…they were so tender and flavorful. Thanks so much for this recipe. I finally have something I can easily make that I can be proud of!

  17. Lisa@The Cutting Edge of Ordinary

    Katie I have a question with step 1. Combine mayo through vinegar? Stir well. Do you mean combine the mayo and vinegar? The word “through” threw me off, lol. Thanks, Lisa

    Sorry, Lisa, I mean to combine the ingredients as listed, mayo through vinegar (in other words, everything but the blue cheese). I will change the wording so it is more clear, thanks! -Katie

  18. choccycake

    Some great recipes here, will try them next time we’re having wings – thanks!

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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