Two Styles of Chicken Wings with Homemade Blue Cheese DressingThis Sunday, it’s a Buffalonian style Super’ Snackin’ Sunday.  We’re calling these “Sully Style” because chicken wings were the first thing that Mr. Big Flavors (known by his friends as Sully) ever cooked.  In a way, chicken wings were the start to Mr. BF’s obsession with eating and cooking.  When you live in Buffalo, chicken wings are just a way of life.  They are everywhere. In fact, I can think of ten places that are in a 2 mile radius of our house, ready to serve up some wings should the craving strike. I guess as a Buffalonian we must take this luxury for granted. When Mr. Big Flavors was young, and his family left Buffalo for sunny California, chicken wings were no longer available at every restaurant, sporting event, and festival in the area.  And, one thing you should know about Mr. Big Flavors is that there’s no stopping him from eating his favorite foods when he needs a fix!   So, at age 8, he figured out a way to make Buffalo-worthy chicken wings at home.  This was his first love and remains dear to his heart and our stomaches!

Baked chicken wings with crispy skin

The sauce that Mr. Big Flavors grew up on and started making is a special South Buffalo-style sauce, which he plans to keep a secret.  But, variety is the spice of life and this definitely applies to chicken wings as well.  Most recently, we’ve been into the Italian-style sauce, a combination of butter, oregano, garlic, spices and romano cheese.  Instead of being spicy and hot like the traditional wing sauce, this savory version really highlights the dried herbs and spices.  Tossing the cheese onto the wings, just before serving, gives these wings a salty finish. The traditional style Buffalo wing is tossed in a mix of hot sauce (Frank’s) and butter, and of course fried. These wings are “healthier” because they’re baked, but they come out just as crispy and with less grease!

Italian Style Chicken Wings

At the opposite end of the spectrum, the spicy Asian sauce elevates the chicken wing to a new kind of heat.  While siracha is spicy, it’s flavor is not at all like Frank’s, the local favorite.  Siracha is made from chili peppers instead of cayenne peppers, and provides a completely different depth of spice and heat.  As to not set our mouths on fire, we use honey to sweeten the sauce and counterbalance the heat. Plus, the honey helps to form a glaze on the wings, coating every nook and cranny. To be honest, I can’t decide which flavor is my favorite. I just know that I really like a good chicken wing.  So, I usually end up rotating between both varieties, making sure I keep the count even.

Siracha Asian Style Chicken wing

Have you read enough about our family love affair with chicken wings? Because, I haven’t even started on this out-of-this-world blue cheese dressing. For me, a good blue cheese needs to be thick and creamy with huge blue cheese crumbles floating throughout. This recipe is just that. It also makes a ton of dressing, so you can store it in the fridge and eat it on everything for the next week. (Seriously, dare me. I’ll dip anything in blue cheese.) It’s that good.

Blue Cheese Dressing


Sully Style Chicken Wings & Blue Cheese Dressing

Serves 4
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Appetizer, Condiment, Lunch, Main Dish, Side Dish, Starter


  • 16 fresh chicken wings

Spicy Asian Sauce

  • 2 tablespoons honey
  • 2 tablespoons siracha
  • 4 tablespoons butter (melted (if you want it spicier use less butter))

Italian Style sauce

  • 1 teaspoon dried oregano
  • .5 teaspoon garlic powder
  • .5 teaspoon onion powder
  • 1 clove garlic (minced)
  • 4 tablespoons butter (melted)

Blue Cheese Dressing

  • 1 egg
  • 3 tablespoons cider vinegar
  • 2 cups salad oil
  • 2 small shallots (minced)
  • 1lb sour cream
  • 2 dashes worcestershire sauce
  • 8oz blue cheese crumbles
  • 2 dashes hot sauce


Chicken Wings
1. Preheat oven to 450 degrees. Prepare chicken wings by using a share knife or cleaver to cut off tip of wing. Then cut at the joint to yield 32 pieces of chicken.
2. Line two baking trays with foil. Place cooking racks on top. Spray with nonstick spray. Place wings onto the rack and then spray the wings with nonstick spray.
3. Place wings in oven and cook for 45 minutes until internal temperature reaches 165 degrees and are crispy (actual cooking time will depending on size of the wings). Note: Baking wings produces smoke, so make sure you turn your oven vent on or be ready to have all of the windows open and fans going.
Spicy Asian Sauce
4. While wings are cooking, prepare spicy asian sauce by combining honey, siracha, and butter into a large mixing bowl.
Italian Style Sauce
5. Prepare italian style sauce by combining all ingredients except cheese into a small sauce pot. Heat over low heat for 1 minutes to let garlic cook. Remove and transfer to a large mixing bowl.
Chicken Wings
6. Remove wings from oven, and place half into each mixing bowl. Toss to coat all wings with respective sauce. For Italian style wings, add parmesan cheese now, and give the bowl a final toss.
Blue Cheese Dressing
7. In a food processor combine egg and vinegar. Cover and slowly stream in oil until mixture emulsifies. It should be thick and shiny. Or you can use 2 cups or prepared mayo.
8. In a large bowl combine mayo mixture, shallot, sour cream, worcestershire, hot sauce, and blue cheese crumbles. Season with salt and pepper. Refrigerate until needed (This can be made in advance and stored.)
9. Serve wings with sides of blue cheese dressing and carrots for dipping.

Shared with: Melt in Your Mouth Monday, On the Menu Monday, Trick of Treat Tuesday

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