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Test Kitchen Approved

Vindaloo Wings with Blue Cheese Dip

Recipe By Elizabeth Woessner, Savory Spice—Platte St./Denver, CO customer and good friend

Prep Time

15 Minutes

Cooking Time

50 Minutes

Recipe By Elizabeth Woessner, Savory Spice—Platte St./Denver, CO customer and good friend

Step up your football game fare a few notches with these zesty wings.

Recipe Notes

This recipe was originally designed to feature local Colorado product Elevation Vindaloo Ketchup, which is made with Savory's Vindaloo. This special ketchup can be purchased at several Colorado Savory Spice locations. You can use Elevation Vindaloo Ketchup in place of regular ketchup and leave out the Vindaloo seasoning in the recipe.

Ingredients

For wings:

4 lbs. chicken wings, separated at joint to divide wingette and drumette, tips discarded

salt & pepper for seasoning

4 Tbsp. unsalted butter

½ cups ketchup



For dip:

¼ cups sour cream

¼ cups mayonnaise

2 oz. crumbled blue cheese

1 Tbsp. lemon juice


salt & pepper for seasoning

Savory Spice ingredients in this recipe

Directions

For wings: Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Spread wings out on baking sheet and sprinkle generously with salt & pepper. Bake for 20 min., turn wings over on pan and continue baking another 20 min. until golden brown and cooked through. For a crispy finish, place under broiler or on a medium-high grill for 2 to 3 min. per side. Meanwhile, melt butter over medium heat. Whisk in ketchup, Vindaloo, and hot sauce to make a smooth sauce. Transfer cooked wings to a large bowl and toss with sauce. If desired, transfer wings back to baking sheet and place under broiler or on a medium-high grill for another 2 to 3 min. per side to add some char to the sauced wings.

For dip: Mix all ingredients together in a small bowl and season with salt & pepper to taste. Serve alongside wings for dipping.