ain't no thing like a chicken wing... are you ready for some football?

I am keeping it simple this week, with a recipe that has been in my rotation for a very long time. It has grown in popularity since I first introduced it during lockdown. I am always touched when I hear from readers how often they make these wings for their get-togethers. The recipe itself is uncomplicated, much like the accompanying blue cheese dip. Interestingly, I've yet to serve these wings to the Irishman—it's not his preferred kind of dish, he would prefer the wings plain and boneless, like a chicken tender. However, one never knows, I might surprise him and whip up a batch this coming weekend. Should you try making these wings, I have one small plea: opt for fresh chicken wings over frozen. The difference in quality is noticeable, and I assure you, it's a choice you won't regret.

hot sauce wings with blue cheese dip

Preheat the oven to 400*

2 pounds fresh chicken wings

bbq rub - use your favorite

salt and pepper

bottle of Frank’s Red Hot sauce (this is my preferred sauce for these wings)

3 oz unsalted butter

Cover a sheet pan with foil. Put the chicken wings in a bowl and sprinkle them liberally with BBQ rub. I tend to use quite a bit, these are your wings so season to your taste. Toss till the wings are covered rub. Put the wings on the tray in a single layer and sprinkle with a bit more rub, you can never use too much as far as I am concerned. Place the tray in the oven and bake for 20 minutes. Pull the wings from the oven, turn the wings over, and sprinkle a bit more rub. Place the wings back in the oven and bake for an additional twenty minutes

While the wings are cooking, grab a bowl that you will able to toss the wings in. In that bowl, pour half the bottle of wing sauce into the bowl and add the butter. Put it aside.

Pull the wings from the oven and allow to cool for a few minutes. While the wings are cooling place the bowl with the sauce in the oven for about five minutes to melt the butter. Take the bowl out of the oven, add the wings, and toss till the wings are coated. Let them sit in the bowl for a few minutes then toss one more time; then they are ready to eat! I serve with raw veggies and the blue cheese dip below.

blue cheese dip

1 cup mayonnaise - I am obsessed with Duke’s mayonnaise

1/2 cup half and half

2 tbl sour cream

1/2 cup good blue cheese crumbled, I use Point Reyes Orginal Blue Cheese

bunch of chives chopped

1 tbl lemon juice and zest from that lemon

splash of Worcestershire

pinch of salt and pepper

Whisk the mayo, half & half, and sour cream together. Stir in the cheese, chives, lemon juice, zest, and whorechestire sauce. Season with salt and pepper if needed.

Bia maith leat.  Bon Appetit. Spis godt