Recipe

Nothing says game day or casual gathering quite like Buffalo Wings—crispy, fiery, and dunked in creamy blue cheese dip. These wings deliver the perfect balance of heat and cool, with tender meat under a crackling skin. The real star of the dip? Finely shredded carrots and celery mixed with crumbled blue cheese, made effortless by the Geedel Rotary Cheese Grater. Its uniform shreds in seconds transform prep into play, while the sharp premium blades handle veggies safely. Let’s get saucy!

Ingredients

2 lbs chicken wings (drums and flats), patted dry

1 tbsp vegetable oil

1 tsp garlic powder

1 tsp paprika

Salt & pepper to taste

½ cup hot sauce (Frank’s RedHot recommended)

¼ cup unsalted butter, melted

1 tbsp honey (optional, for a touch of sweetness)

1 cup sour cream

½ cup mayonnaise

4 oz blue cheese, crumbled

1 small carrot, finely shredded

1 celery stalk, finely shredded

1 tbsp lemon juice

1 garlic clove, minced

Salt & pepper to taste

Celery and carrot sticks

Step-by-Step Instructions

Prep the Wings

Preheat oven to 400°F (200°C) and line a baking sheet with foil and a wire rack. Toss wings with oil, garlic powder, paprika, salt, and pepper. Arrange in a single layer.

Bake to Crispy Perfection

Bake wings until golden and crispy, flipping halfway. For extra crunch, broil for the last 2-3 minutes.

Make the Buffalo Sauce

In a bowl, whisk hot sauce, melted butter, and honey. Toss baked wings in the sauce until fully coated.

Shred Veggies with Geedel

Attach the Fine Shredding Blade from the 2-Blade Set to your cheese shredder hand crank. Shred the carrot and celery into delicate, uniform strands in seconds—the stable suction base holds steady, and the food pusher ensures safe, waste-free grating. Set shreds aside.

Mix the Blue Cheese Dip

In a bowl, combine sour cream, mayonnaise, crumbled blue cheese, Geedel-shredded carrot and celery, lemon juice, garlic, salt, and pepper. Stir until creamy with chunky texture. Chill until ready to serve.

Serve It Up

Pile hot wings on a platter with celery/carrot sticks and a generous bowl of blue cheese dip. Watch them disappear!

Tips and Variations

Air Fryer Option: Cook wings at 380°F for 25-30 minutes, shaking halfway—same crisp, less oil.

Milder Heat: Swap half the hot sauce with BBQ sauce for kid-friendly wings.

Ranch Swap: Use ranch dressing base instead of blue cheese for a tangy twist.

Nutty Crunch: Use the Geedel Crushing Blade (5-Blade Set) to grind peanuts—toss with wings post-sauce for texture.

Make-Ahead Dip: Prep dip a day ahead; flavors deepen in the fridge.

Conclusion

Buffalo Wings with Blue Cheese Dip are the ultimate crowd-pleaser—spicy, crispy, and cooled by a creamy, chunky dip elevated by cheese slicer. From uniform shreds in seconds to a stable, safe design, Geedel turns prep into a breeze, letting you focus on the fun. Whether it’s game night, a party, or a cozy snack attack, this recipe—powered by Geedel—delivers bold flavors with zero stress.