INGREDIENTS:
Blue Cheese Dressing:
- 6 ounces (170 g) blue cheese, crumbled
- 1/3 cup (82 g) lactose-free sour cream, such as Green Valley Organics
- 1/3 cup (80 g) lactose-free yogurt, such as Green Valley Organics
- 1/4 cup (55 g) mayonnaise
- 2 tablespoons freshly squeezed lemon juice or apple cider vinegar
- Kosher salt
- Freshly ground black pepper
Wings & For Serving:
- 2 1/2 to 3 pounds (1.2 kg to 1.4 kg) chicken wings, made up of drumettes and flats (about 24 individual separated chicken wing pieces)
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon smooked paprika
- 1/4 teaspoon cayenne or more if you like it extra spicy
- Carrot sticks
- Celery sticks
PREPARATION:
- Make the Dressing: Gently stir together the blue cheese, sour cream, yogurt, mayonnaise, and lemon juice or vinegar in a small bowl. Season to taste with salt (if needed) and pepper. The dressing is ready to serve, or you may refrigerate it in an airtight container for up to 2 days. If you are going to use it right away, make it while the wings are in the oven to save time.
- Prepare the Wings: Preheat oven to 400°F/200°C. Line a large rimmed sheet pan with aluminum foil, then place a rack on the foil.
- Place wings in a mixing bowl and season with salt, pepper, smoked paprika and cayenne tossing well to coat evenly. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are just cooked through and register 165°F/74°C with an instant-read thermometer.
- Arrange warm wings on a platter and serve immediately with blue cheese dressing for dipping and some carrot and celery sticks, too. The wings can be served at room temperature as well or reheated, but wings are so small that they tend to get overcooked upon reheating. Try to time serving as close to when they come out of the oven as possible. Pass the napkins.
Recipe source: fodmapeveryday
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