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These Peppery Chicken Wings are not the game day wings you might be used to. The spicy marinade gives these wings extra flavor.
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Peppery Chicken Wings and Blue Cheese Dip

Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.
Author: Debbie


  • 5 pounds chicken wings, wing tips removed
  • Salt and pepper
  • 2 teaspoons ground allspice
  • ¼ teaspoon ground cloves
  • 1 teaspoon cayenne
  • 1 Tablespoon sweet paprika
  • 4 garlic cloves, smashed to a paste with a little salt
  • 3 Tablespoons olive oil

Blue Cheese Dipping Sauce

  • cup sour cream
  • ¼ cup Sir Kensington’s Classic Mayonnaise, Our favorite mayonnaise!
  • 1 medium garlic clove, minced
  • ½ Tablespoon vinegar
  • ½ Tablespoon lemon juice
  • 1 ½ Tablespoons whole milk
  • 5 ounces crumbled blue cheese
  • Kosher salt and freshly ground pepper to taste


  • Place the clipped chicken wings in a large bowl. Season with salt and pepper.
  • In a small bowl combine the allspice, cloves, cayenne pepper, paprika, garlic and oil. Thoroughly combine mixture.
  • Pour contents of the spice mixture over the chicken wings. With a rubber spatula, gently coat the wings, making sure all the folds and crevices are coated.
  • Allow to rest at room temperature for at least 45 minutes (no more than an hour).
  • While chicken is “taking a rest,” preheat the oven to 375℉.
  • Place the chicken wings in one layer on a cookie sheet that has a 1″ rim (a roasting pan will do fine too.)
  • Roast for 1 hour or until crisp and a golden brown and a bit dark in color.
  • Serve warm or at room temperature with the Blue Cheese Dipping Sauce (recipe follows). 

Blue Cheese Dipping Sauce

  • Combine all ingredients by whisking together in a medium bowl.
  • Transfer sauce mixture to a serving bowl.
  • Serve alongside the chicken wings.
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