Recipe: Kansas City Chiefs Chicken Wings with Blue Cheese Dip (baked, 1994)

KANSAS CITY CHIEFS CHICKEN WINGS

FOR THE BLUE CHEESE DIP:
4 oz Roquefort or other blue cheese
1/2 cup plain yogurt
1/2 cup mayonnaise *
GARNISHES:
4 large stalks of celery, trimmed
4 large carrots, peeled and trimmed
FOR THE CHICKEN WINGS AND MARINADE:
4 lb (about 24) chicken wings, rinsed and patted dry*
2 tablespoons peanut oil
2 teaspoons Tabasco sauce (or more for spicier wings)
1 teaspoon paprika
Salt to taste

TO PREPARE THE BLUE CHEESE DIP:
Place the cheese, yogurt and mayonnaise in a bowl and mix together, mashing the cheese well with the back of a spoon to make a dipping sauce. Remove to a serving bowl and refrigerate until time to serve.

TO PREPARE THE GARNISHES:
Cut the celery and carrots into long, thin sticks. Reserve.

TO PREPARE THE CHICKEN WINGS:
Preheat the oven to 450 degrees F.

Separate the chicken wings at the joint with a sharp knife so that you have sections resembling a drumstick and a thigh. Place the wing pieces in a large bowl with the oil, Tabasco sauce, paprika and salt. Toss well. (See note below on preparation in advance).

Place the wings on a baking sheet and bake for about 20 minutes or until they are browned and cooked through, shaking the pan once or twice.

TO SERVE:
Arrange the wings on a decorative platter and serve with the dipping sauce and vegetables alongside.

*When preparing the wings, cut off the tips and reserve for another use, such as making chicken broth.

TO MAKE AHEAD:
- For deeper flavor, prepare the wings a day in advance, cover and marinate overnight in the fridge.
- To keep celery and carrot sticks crisp if prepared a day ahead, refrigerate, covered in a container filled with water and place on the shelf closest to the crisper drawers.
- The dipping sauce can also be made a day in advance.

Makes 8 servings
Source: The Parade Magazine of the Santa Rosa Press Democrat, Sunday, September 25, 1994