buffalo chicken wing & blue cheese dip

Wings

• 5 pounds chicken wings, tips removed, drumettes and flats separated
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper 

Marinate wings overnight with salt, oil and black pepper.

Ginger Soy Glaze

• 1/4 cup honey
• 2 tablespoons soy sauce
• 3 large garlic cloves, crushed
• 1 2x1' piece of ginger, peeled, sliced   

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. 

• Preheat oven to 400°. Divide wings between prepared racks and spread out in a single layer. 
• Bake wings until cooked through and skin is crispy, 45–50 minutes. 

 Line another rimmed baking sheet with foil; top with a wire rack.Coat wings with ginger-soy glaze or toss to evenly coat. Place wings back to oven in a single layer. Bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Buffalo Sauce

• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup hot pepper sauce (such as Frank's)

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.  Toss baked wings in buffalo sauce evenly.

 Blue Cheese Dip

• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1/2 cup crumbled blue cheese
• salt and pepper

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings. Makes about 1 1/2 cups of blue cheese dip.