Janice Okun's Buffalo chicken wings from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 479) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on January 20, 2017

    Yes, I can confirm that this is a mighty fine blue cheese sauce, made with Greek yogurt and home made mayonnaise.

  • Gio on May 21, 2012

    Made only the blue cheese component of the recipe to be used as dressing for a chopped green salad. Subbed Greek yogurt for sour cream. Delicious. We couldn't stop sampling the dressing, dipping lettuce leaves into the sauce, so it never did get chilled as directed by the recipe.

  • PrincessK on February 06, 2011

    Pg. 464 (just the dressing) Mayo, chopped onion and garlic, parsley, sour cream, lemon juice, white vinegar, S & P & cayenne and as much blue cheese as you want are mixed together then chilled for at least an hour. OK to sub greek yogurt for sour cream.

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