Very Best Buffalo Wings

Very Best Buffalo Wings
Very Best Buffalo Wings. Pam McClean/Getty Images
    60 mins
Ratings (5)

These chicken wings take the classic appetizer to a new level with a marinade that keeps them moist and tender. These wings are full of flavor and should be served with a creamy dipping sauce.  For this recipe, I use a blue cheese sauce, however, if you are not a fan of blue cheese then ranch dressing can work in a pinch.

What You'll Need

  • 4 pounds/1.8 kg chicken wings (about 24)
  • Marinade:
  • 1 cup/240 mL cider vinegar
  • 2 tablespoons/30 mL vegetable oil
  • 2 tablespoons/30 mL Worcestershire sauce
  • 2 tablespoons/30 mL chili powder
  • 1 teaspoon/5 mL red pepper flakes
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper
  • 1 teaspoon/5 mL Tabasco (optional)
  • Blue Cheese Dipping Sauce:
  • 1 cup/ 240 mL blue cheese, crumbled
  • 2/3 cup/160 mL sour cream or plain Greek yogurt
  • 1/2 cup/120 mL mayonnaise
  • 2 tablespoons/30 mL milk
  • 2 cloves garlic, minced
  • 1 teaspoon/5 mL Worcestershire sauce
  • salt and pepper to taste

How to Make It

1. Combine marinade ingredients together and mix well. Place chicken wings in a large resealable bag. Pour marinade over top. Turn to coat, release air from bag, seal and refrigerate for 2 to 6 hours.

2 .For blue cheese sauce, combine blue cheese, sour cream, mayonnaise, garlic and Worcestershire cause in a bowl. Stir until smooth. Add enough milk to give the sauce the consistency of pancake batter.

Season with salt and pepper. Cover and refrigerate for at least 1-2 hours before serving.

3. Preheat grill. Remove wings from marinade and reserve marinade. Place wings on hot grill over a low fire. Grill until done (about 30-35 minutes or when internal temperature of wings reach between 165-175 degrees F.), brushing liberally with reserved marinade during the first 15 minutes of cooking time. Do not use reserved marinade past this point. Discard after using.

4. Once cooked, remove wings from heat and serve with blue cheese sauce.