I loooove the flavor of hot wings, but I hate the bones and veins of chicken wings. I’m weird about certain textures; I just can’t do it.
I stumbled upon this recipe for Buffalo Potato Wedges in, you guessed it, Everyday with Rachael Ray. It combines two of my favorites–hot sauce and potatoes. When I invited people over for some playoff football action, I made these babies and everyone loved them. Some even asked for the recipe. To me, that makes it a success.
They’re a nice, unexpected twist on the regular hot wing…and who doesn’t like potatoes? If you’re at a loss when it comes to your Super Bowl spread, this would make a nice addition to your table. Though I might suggest going out and getting all your football goodies now, before we get snowed in with this latest blast from Mother Nature…
To all you football fans (myself included), have a wonderful Super Bowl. May the best team win!
Buffalo Potato Wedges with Warm Blue Cheese Dip
-3 tbsp. hot pepper sauce, preferably Frank’s RedHot
-3 tbsp. butter, melted
-1 tbsp. seasoned salt
-2½ pounds baking potatoes
-1 cup blue cheese crumbles
-1/2 cup sour cream
-1/2 cup mayonnaise
-1/2 tsp. pepper
-8 celery ribs, cut into 3-inch sticks
1. Preheat the oven to 450-degrees. In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss.
2. Spray a baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golden, 35 to 40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter.
3. In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.