Buffalo Chicken Wings

Serves 4

Ingredients

• 3 lbs chicken wings (split into drumettes and flats)
• 1 tsp kosher salt
• 1 tbsp baking powder (aluminum-free)
• 2/3 cup Frank's RedHot Original Cayenne Pepper Sauce
• 4 tbsp unsalted butter
• 1 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 4 celery stalks (cut into sticks)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup blue cheese (crumbled)
• 1 tsp lemon juice
• 1/4 tsp garlic powder (for dip)
• 1/4 tsp kosher salt (for dip)
• 1/8 tsp black pepper (for dip)

Instructions

1. 1Preheat oven to 425°F (220°C) and line a large baking sheet with foil, then place a wire rack on top. Lightly coat the rack with cooking spray.
2. 2Pat the chicken wings completely dry with paper towels. This is essential for crispiness.
3. 3In a large bowl, toss the wings with kosher salt and baking powder until evenly coated.
4. 4Arrange the wings in a single layer on the wire rack. Bake for 20 minutes.
5. 5Flip the wings over using tongs and bake for another 20–25 minutes until they are golden brown and very crispy.
6. 6While the wings bake, prepare the blue cheese dip: In a medium bowl, whisk together sour cream, mayonnaise, crumbled blue cheese, lemon juice, garlic powder, salt, and black pepper until smooth. Refrigerate until ready to serve.
7. 7Cut the celery stalks into 3-inch sticks and set aside.
8. 8About 5 minutes before the wings are done, prepare the Buffalo sauce: In a small saucepan over medium heat, combine Frank's RedHot, butter, white vinegar, Worcestershire sauce, and garlic powder.
9. 9Bring the sauce to a simmer, whisking until the butter is fully melted and the mixture is smooth. Remove from heat.
10. 10Transfer the baked crispy wings to a large clean bowl. Pour the warm Buffalo sauce over them and toss gently until every wing is evenly coated.
11. 11Serve immediately with the blue cheese dip and celery sticks on the side.