Ingredients
4lbschicken wings,cut into drumettes and flats
1tbspbaking powder,aluminium free
½tspsalt
2tspgarlic powder
1pinchpepper,cracked
¼cupunsalted butter,melted
½cuphot sauce,such as Frank’s Original Red
2tbsphoney,or white sugar or brown sugar, to taste
½cupblue cheese,crumbled, softened
⅓cupsour cream
¼cupmayonnaise
2clovesgarlic,minced
1tbsplemon juice
1pinchsalt
1pinchblack pepper,cracked
ranch dressing
Blue cheese dressing,for serving
celery sticks,for serving
Preparation
Adjust oven rack to upper-middle position and preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil and set a heat-proof wire rack inside.
Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as much possible. Transfer them to a large bowl.
In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
Arrange on rack, leaving about 1-inch of space between each wing.
Bake for 30 minutes; flip and continue to cook until golden browned and crispy.
While wings are cooking, whisk together hot sauce, butter, and sugar. Toss wings through the sauce to evenly coat.
Whisk together all dip ingredients until well combined.
Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks. Enjoy!
