The Ultimate Blue Cheese Buffalo Wings
Oven-baked buffalo wings tossed in buffalo sauce and served with a warm, baked blue cheese dip.
Servings: 8 servings
Ingredients
Ingredients
- 2 poundschicken wings
- 1/2 teaspoonsalt or to taste
- 1 teaspoonpepper or to taste
- 1/4 cupLighthouse Chunky Blue Cheese Dressing
- 1/4 cupbuffalo sauce
- 1 cupLighthouse Chunky Blue Cheese Dressing
- 1/2 cupwhipped cream cheese
- 1 cupprovolone shredded
- 1/2 cupblue cheese crumbled
Instructions
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Pat 2 pounds chicken wings dry with paper towels and place them in a large bowl. Add ½ teaspoon salt and 1 teaspoon pepper (or to taste) and toss until evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet, leaving space between pieces.
- Bake the wings for 20 minutes.
- Remove the baking sheet from the oven and brush the wings generously with ¼ cup Lighthouse Chunky Blue Cheese Dressing. You do not need to flip the wings.
- Return the wings to the oven and bake for another 20 minutes, until the skin is dark golden brown and crispy (and the internal temperature reaches 165°F / 74°C if you use a meat thermometer).
- While the wings are in the oven for the second bake, make the dip: in a medium bowl combine 1 cup Lighthouse Chunky Blue Cheese Dressing, ½ cup whipped cream cheese, 1 cup shredded provolone, and ½ cup crumbled blue cheese. Stir until well combined.
- Transfer the dip to a small oven-safe baking dish. During the last 10 minutes of the wings' second bake, place the dip in the preheated oven and bake for 10 minutes, or until the cheese is bubbly.
- When the wings are done, transfer them to a large bowl, pour ¼ cup buffalo sauce over the warm wings, and toss to coat.
- Serve the wings immediately with the baked blue cheese dip.
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
- Medium Bowl
- small oven-safe baking dish
- Meat thermometer (optional)
Notes
My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
All ovens are different so if your wings aren't golden and crispy after 40 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly. If your oven has a roast function, you can use the roast function and roast the wings at 375 F for 20 minutes, brush them with the blue cheese dressing then bake for another 10 minutes. After 30 minutes they should be golden brown and crispy.
All ovens are different so if your wings aren't golden and crispy after 40 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly. If your oven has a roast function, you can use the roast function and roast the wings at 375 F for 20 minutes, brush them with the blue cheese dressing then bake for another 10 minutes. After 30 minutes they should be golden brown and crispy.