Ingredients

4 lb (2 kg) chicken wings, wingettes & drumettes

5 teaspoons baking powder (NOT baking soda)

3/4 teaspoon kosher salt

4 tablespoons (60g) unsalted butter, melted

1/2 cup Frank’s Original Red Hot Sauce

1 tablespoon brown sugar

1/4 teaspoon kosher salt

1/2 cup crumbled blue cheese, softened (such as gorgonzola)

1/2 cup sour cream

1/4 cup mayonnaise (preferably whole-egg)

1 small garlic clove, minced

1 to 3 tablespoons milk

2 tablespoons lemon juice

1/2 teaspoon kosher salt

Black pepper, to taste

Celery sticks, for serving

Lots of beer (optional, but recommended!)

Instructions

Step 1: Dry the wings. If you have time, place the wings on a rack over a rimmed baking tray and leave uncovered in the fridge overnight to dry out the skin. Alternatively, pat them dry thoroughly with paper towels.

Step 2: Preheat your oven to 250°F (120°C). Position one oven rack in the lower quarter and another rack in the upper quarter of the oven.

Step 3: Line a baking tray with foil and place a wire rack on top. Lightly spray or oil the rack to prevent sticking.

Step 4: Toss the wings in a large bowl with the baking powder and 3/4 teaspoon kosher salt, using your hands or a sealed bag to coat evenly.

Step 5: Arrange the wings skin-side up on the wire rack, snug but not overlapping, and bake on the lower oven rack for 30 minutes at 250°F (120°C).

Step 6: Increase the oven temperature to 425°F (220°C) and move the tray to the upper rack. Bake the wings for another 40 to 50 minutes, rotating the tray halfway through. They should be dark golden brown and very crispy when done.

Step 7: While the wings bake, prepare the Buffalo sauce by whisking together melted butter, hot sauce, brown sugar, and 1/4 teaspoon kosher salt until the sugar dissolves. Keep warm.

Step 8: Transfer the cooked wings to a large bowl and toss them with the Buffalo sauce until well coated. You can also serve the wings plain and use the sauce as a dip.

Step 9: To make the blue cheese dip, mash the crumbled blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, 1/2 teaspoon kosher salt, black pepper, and milk as needed to reach your desired consistency. Mix well and chill until serving. Remove from the fridge 15 minutes before eating.

Step 10: Serve the wings immediately with celery sticks and blue cheese dip for dunking. Enjoy with a cold beer!

Tips & Variations

For extra crispy skin, drying the wings overnight in the fridge is highly recommended but optional.

Use kosher salt instead of table salt, as it has the right texture and flavor for this recipe.

If you prefer less heat, reduce the amount of hot sauce or try a milder wing sauce.

For a dairy-free dip, substitute blue cheese dip with a ranch-style dressing or guacamole.

FAQs

Can I use baking soda instead of baking powder?

No, baking soda will not produce the same crispiness and can leave an unpleasant taste. Always use baking powder for this recipe.

How do I know when the wings are done?

The wings are done when they turn dark golden brown and the skin is very crispy. The meat should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.