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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Buffalo Wings   
    Categories: Poultry, Cheese   
         Yield: 4 Servings   
       
   MMMMM----------------------BLEU CHEESE DIP---------------------------   
         3 oz Bleu cheese; crumbled   
       1/4 c  Mayonnaise   
       1/4 c  Sour cream   
         1 tb Fresh lemon juice or apple   
              - cider vinegar   
         1 tb (to 3 tb) milk or   
              - buttermilk; to taste   
              Salt & black pepper   
      
   MMMMM-----------------------CHICKEN WINGS----------------------------   
         3 lb Chicken wings; any   
              - combination of drumettes &   
              - wingettes   
         1 tb Baking powder   
              Salt & black pepper   
       1/3 c  Frank's Buffalo-style hot   
              - sauce   
         3 tb Unsalted butter; melted   
         2 tb Fresh lemon juice   
         2 ts Garlic; minced   
       
     MAKE THE BLUE CHEESE DIP: In a small bowl, stir together   
     blue cheese, mayonnaise, sour cream and lemon juice.   
     Thin with milk until spoonable. Season with salt and   
     pepper and set aside. (Dip keeps for up to 4 days in the   
     refrigerator; thin as needed with more milk.)   
        
     Place an oven rack 4" to 6" from the broiler. Heat the   
     broiler.   
        
     PREPARE THE CHICKEN: Pat the wings dry. If the wings are   
     not yet broken down into three pieces, cut each wing at   
     the two joints. To do so, flip the wing over and wiggle   
     each part to find the joint. Cut at the joint hinge to   
     separate the meaty drumette from the wingette (also   
     known as the flat) and the wingette from the smaller   
     wing tip.   
        
     In a large bowl, toss the baking powder with 1   
     tablespoon kosher salt. Add the wings and toss until   
     evenly coated. Spread the wings in an even layer on a   
     foil-lined baking sheet. (To prepare them in advance and   
     allow them to dry-brine, let the wings sit out at room   
     temperature for up to 1 hour after coating, or in the   
     refrigerator overnight. Let them come to room   
     temperature before proceeding.)   
        
     Broil the wings in the oven until golden and crisp all   
     over, turning halfway through, about 15 minutes per   
     side.   
        
     As wings cook, make the buffalo sauce: In a large bowl,   
     stir together the hot sauce, butter, lemon juice and   
     garlic. Season to taste with salt and pepper.   
        
     Transfer the wings to the hot sauce-mixture and toss to   
     coat. Using a slotted spoon, return the wings to the   
     baking sheet, leaving extra sauce behind. Broil until   
     sizzling and browned in spots, about 5 minutes.   
     (Depending on your broiler, you may need to rotate the   
     pan so all the food is exposed to the heat source.)   
        
     Serve with extra buffalo sauce and the blue cheese dip.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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