Hot Wings for Curtis’ Goodbye


Hot Wings

From Chef Lesli Sommerdorf for Harmons


6 tablespoons butter 
1/2 cup hot sauce 
1 teaspoon salt 
3 pounds chicken wings 
Creamy Blue Cheese Sauce

2/3 cup mayonnaise

1/3 cup sour cream

1/4 pound crumbled blue cheese

2 green onions, chopped

1 teaspoon vinegar

1/4 teaspoon freshly ground black pepper

8 ribs celery, cut into sticks


In a small saucepan over medium-low heat, melt the butter. Remove from heat and whisk in the hot sauce and salt.

Pat the wings dry with paper towels and transfer to a medium bowl. Pour half the buffalo sauce over them and toss to coat. Cover the bowl and marinate for 20 to 30 minutes on the counter or in the refrigerator for up to 24 hours. Reserve the remaining hot sauce. If refrigerated, remove the wings 20 minutes prior to cooking.

Position an oven rack 6 to 8 inches below the broiling element and turn on the broiler. Line a baking sheet with aluminum foil.

Remove the wings from the marinade and shake off any excess. Arrange the wings on the prepared baking sheet, spaced a little apart. Discard the marinade. Broil for 10 to 12 minutes, then turn. Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones.

Pour the remaining hot sauce over the wings and toss to coat.

Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, blue cheese, green onions, vinegar, salt and pepper.

Toss the wings with the remaining hot sauce and serve warm with creamy blue cheese sauce for dipping and celery sticks alongside.

Adapted from

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