Recipe for Pop Pop’s Sticky Chicken Wings with Blue Cheese Dressing
Serves 4. Takes 1 hour to make tops.
For the Sticky Chicken Wings:
3 lbs., Chicken Wings, drumettes separated from wings. Tips cut off.
9 tbsp. Hoisin Sauce
1 tbsp. Sriracha Chile Sauce
2 tbsp., peeled ginger cut into tiny dice
1 ½ cups Orange Juice
1 cup Scallions, sliced ¼ inch thick, green and white parts
Salt and Pepper
For the Blue Cheese Dressing
1- 4 oz. container of Crumbled Blue Cheese
¾ Cup Hellman’s Mayonnaise
¼ Cup Sour Cream
1 tbsp. Red Wine Vinegar
2 tbsp. Lemon Juice
1 tsp. Garlic Powder
Salt and Pepper to Taste
First, make the Chicken Wings:
Combine hoisin sauce, Sriracha or other chile sauce, the ginger, the orange juice and salt and pepper in a bowl.
2. In a large pot or large skillet, pour in the sauce to cover the bottom. Then add chicken wings in layers, saucing them as you go along.
Cover the pot and cook the wings for 30 at medium heat. After 20 minutes, remove the cover and allow the sauce to thicken.
Pre-heat the oven or broiler to 450 degrees.
Place the chicken wings on a large sheet pan covered in non-stick aluminum foil. Make sure there is room between each piece of chicken.
Place in the oven to crisp. Watch carefully as this can take anywhere from 5 to 10 minutes. Remove from heat. Either put the wings on individual plates or on a big platter in the center of the table. Scatter scallions over the wings.
6. As Chicken wings cook, make the Blue Cheese Dressing.
Combine, Blue Cheese, Mayonnaise, Sour Cream, Vinegar, Lemon Juice, Garlic Powder and Salt and Pepper and whisk in a large bowl.
Place finished dressing in Refrigerator until time to serve. Serve in individual bowls or in the center of the platter of Sticky Chicken Wings.