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Baked Buffalo Chicken Wings with Blue Cheese Dip

Baked Buffalo Chicken Wings with Blue Cheese Dip

Elaine Khosrova
Spicy chicken and classic cheesy dip get a health-minded makeover by forgoing the usual deep-fat fryer and substituting yogurt for sour cream in the dip. The trick to making chicken wings crispy without deep-frying is to simmer them briefly in water before baking so some excess fat is drained off. It’s an easy step that you can do in the time it takes to heat the oven. To serve the Blue Cheese Dip at its best, prepare it the day before if possible, allowing the flavors to meld. Any (unlikely) dip leftovers can be thinned with a little water and made into a super salad dressing.



  • ½ cup crumbled blue cheese such as Maytag Blue, tightly packed
  • ½ cup whole-milk Greek yogurt
  • ¼ cup mayonnaise
  • ¾ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 clove garlic pressed
  • 1 green onion minced


  • pounds chicken wings tips removed, drumettes and flats separated
  • 2 teaspoons salt
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 large cloves garlic pressed
  • 2 tablespoons butter
  • ¼ cup hot red pepper sauce such as Frank’s



  • In a small bowl, combine all ingredients and blend well. Cover and refrigerate until serving.


  • Heat oven to 400°F. Bring a large pot of water to a boil; add chicken wing pieces and salt, and reduce heat to simmer. Cook 7 minutes. Meanwhile, in a small bowl, whisk together maple syrup, soy sauce, vegetable oil, and garlic to make a glaze. Drain chicken well, pat dry, and toss in a shallow roasting pan or rimmed baking sheet with glaze mixture. Bake on top rack of oven for 30 minutes, turning after 20 minutes to brown and crisp evenly.
  • Meanwhile, in a small skillet, melt butter. Stir in hot red pepper sauce, blending well to make Buffalo sauce. When chicken is cooked through and crispy, transfer to serving platter and mix with sauce to coat all pieces. Serve promptly with Blue Cheese Dip on the side.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Stylist Eugene Jho

Eugene Jho is a food stylist based in New York City. You can view his work at www.eugenejho.com

Photographer Jeremy Merriam

Jeremy Merriam's early artistic influences stem from watching Bob Ross, Saturday morning cartoons, comic books, and his fascination drawing dinosaurs. It was years later that he decided to further shape his artistic side by becoming a professional photographer. His interest in photography has been a constant evolution, and is a medium that continues to surprise him. He developed a strong interest in food and food related photography inspired by his love of cooking, which led Jeremy to explore food as a subject.