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Vindaloo Wings with Blue Cheese Dip
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Test Kitchen Approved Recipe

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

4 to 6 servings

Active Prep: 15 min
Cook: 50 min


  • For wings:

  • 4 lbs. chicken wings, separated at joint to divide wingette and drumette, tips discarded
  • salt & pepper for seasoning
  • 4 Tbsp. unsalted butter
  • 1/2 cup ketchup
  • 2 tsp. Vindaloo
  • 1 Tbsp. hot sauce
  • For dip:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 oz. crumbled blue cheese
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Freeze Dried Scallions (or 1 fresh scallion, sliced)
  • salt & pepper for seasoning

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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.


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.

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



5 fl oz  

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