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Baked Buffalo Chicken Wings with Chunky Original Blue Dip

Baked Buffalo Chicken Wings with Chunky Original Blue Dip

Serves 4 – 6

4 pounds chicken wings, cut in half at the joint

3 tablespoons canola oil

4 cloves garlic, minced

1 ½ teaspoons salt

1 ½ teaspoons cayenne pepper

2/3 cup mayonnaise

1/3 cup sour cream

4 ounces Point Reyes Original Blue, crumbled

2 scallions, chopped

5 teaspoons white wine vinegar

salt & pepper to taste

¼ cup ketchup

1 tablespoon hot sauce (we like Sriracha)

Preheat oven to 425°. In a large mixing bowl, combine wings, canola, garlic, salt and cayenne. Place wings in a single layer on two baking sheets. Bake for 20 minutes. Turn on broiler, and continue to cook wings for about 5 more minutes, keeping a close eye as they crisp. Meanwhile, in a medium bowl, stir together mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon vinegar and salt & pepper, to taste. Set aside. Combine ketchup, the remaining 4 teaspoons vinegar, and hot sauce in a large bowl. Add the wings, hot out of the oven, and toss to coat. Serve wings with blue cheese dip, celery and carrot sticks.

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