Chef Nino Cooking Class Recipe

Crispy Oven Buffalo Wings & Blue Cheese Bacon Dip

Ingredients

FOR THE WINGS

  • 12 chicken wings
  • 2 cups all-purpose flour
  • 1 gallon plastic bag such as Ziploc
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons butter

FOR THE DIP 

  • 8 ounce cream cheese softened
  • (5oz) container blue cheese crumbles
  • 1 cup sour cream
  • 6 slices bacon
  • 4 cloves garlic peeled
  • 4 green onions sliced thin
  • 1 tablespoon fresh parsley
  • 1 pint heavy cream (optional if you would like dip more creamy)

Directions

FOR THE WINGS 

  1. Preheat oven to 425 degrees Fahrenheit. Prep thawed wings, cut at joints, rinse and dry well.
  2. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a Ziploc. Mix ingredients and add wings, shake until wings are covered.
  3. Line a large baking sheet with foil and melted butter, add wings to pan.
  4. Bake for 30 minutes. Flip wings and bake for additional 15 minutes or until crispy and brown.

FOR THE DIP 

  1. Place bacon in a large, deep skillet and cook over medium-high heat. Remove bacon from skillet and crumble.
  2. Place garlic clove in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat, let cool and mince garlic cloves.
  3. In a medium mixing bowl combine cream cheese, sour cream, blue cheese, bacon, garlic, green onions and parsley, mix thoroughly.
  4. If dip is not soft enough, add heavy cream 1 tablespoon at a time until desired consistency is achieved.

Ingredients used in this recipe