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
- Preheat oven to 425 degrees Fahrenheit. Prep thawed wings, cut at joints, rinse and dry well.
- Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a Ziploc. Mix ingredients and add wings, shake until wings are covered.
- Line a large baking sheet with foil and melted butter, add wings to pan.
- Bake for 30 minutes. Flip wings and bake for additional 15 minutes or until crispy and brown.
FOR THE DIP
- Place bacon in a large, deep skillet and cook over medium-high heat. Remove bacon from skillet and crumble.
- Place garlic clove in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat, let cool and mince garlic cloves.
- In a medium mixing bowl combine cream cheese, sour cream, blue cheese, bacon, garlic, green onions and parsley, mix thoroughly.
- If dip is not soft enough, add heavy cream 1 tablespoon at a time until desired consistency is achieved.
