Super Bowl

So just to prove I can do low brow food too, I decided to tackle wings for our Super Bowl party.  I was dissapointed that they didn't look like the day-glow orange version I've seen in bars, but I was told by the several wing connesuers in attendance that they were delicous.  A Barefoot Contessa recipe, they were surprisingly easy - even the cutting wings into pieces wasn't hard if you broke the wings at the joint.

Buffalo Chicken Wings

Makes 32 pieces

For the wings 

16 chicken wings (about 3 pounds) 

1/4 pound (1 stick) unsalted butter 

1 teaspoon cayenne pepper

4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco sauce 

1 teaspoon kosher salt

For the dip 

1 1/2 cups crumbled gorgonzola or other blue cheese 

1 cup good mayonnaise 3/4 cup sour cream 2 tablespoons milk 

3/4 teaspoon Worcestershire sauce 

1 1/2 teaspoons kosher salt 

3/4 teaspoon freshly ground black pepper 

Celery sticks, for serving Preheat the broiler.

Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips (or use them to make chicken noodle soup). Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked. 

For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.