Ingredients:

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 4 oz blue cheese, crumbled
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 1 lb baby carrots
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 4 large russet potatoes
  • 2 tbsp vegetable oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt, to taste

Instructions:

  1. Combine sour cream and mayonnaise in a bowl. Fold in crumbled blue cheese and add garlic and onion powders. Mix well and season with salt and pepper.
  2. Preheat oven to 400°F (200°C). Toss baby carrots with honey, olive oil, minced garlic, salt, and pepper. Lay out on a baking sheet and roast for 25-30 minutes, turning halfway, until tender.
  3. Cut potatoes into wedges and soak in water for 15 minutes to draw out starch. Preheat oven to 425°F (220°C). Drain potatoes, toss with vegetable oil, paprika, garlic powder, and salt. Spread on a baking sheet and bake for 30-35 minutes until golden brown.
  4. Plate the sides alongside your irresistible chicken wings, drizzling extra blue cheese dip over the vegetables if desired.