Buffalo Wings
By: Sheri Wetherell
Published: Thursday, February 11, 2010 - 7:24am

Ingredients




4 pounds chicken wings
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chile powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco sauce
cup sour cream
cup mayonnaise
1 clove garlic
2 teaspoons Worcestershire sauce
1 cup crumbled blue cheese
Salt and freshly ground pepper
2 tablespoons whole milk

Preparation

1 Stir together marinade ingredients. Place wings in a large zipper plastic bag, and cover with 3/4 of marinade. Reserve remaining marinade and refrigerate in separate container. Refrigerate wings for several hours or overnight. 2 Barbecue wings for 25 to 30 minutes, turning often and basting with reserved marinade. 3 To make dip, whisk together sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season with salt and pepper. Add enough milk to make a sauce the consistency of pancake batter. Cover and refrigerate.