- Wings:
- 4 lb chicken wings
- 3 T baking powder (you may need more) – ideally use aluminum-free, if you can find it. DO NOT USE BAKING SODA!!
- 3/4 tsp salt
- Sauce
- 6 T butter, melted
- 3/4 C Frank’s Red Hot Sauce
- 1/2 C Sweet Baby Ray’s Buffalo Sauce (or more – to taste)
- 1 T brown sugar
- 1/4 tsp salt
- Blue Cheese Dippin’ Sauce
- 1 C blue cheese crumbles
- 1 C sour cream
- 1/2 C mayo
- 1 clove garlic – pressed through a garlic press
- Juice from 1 to 2 lemons
- Salt & pepper to taste
- Extras
- Celery sticks
- Frosty adult beverages
Preheat oven to 250 degrees. Line a rimmed baking sheet with foil. Place a greased baking rack on the baking sheet (use Pam…give it a spritz, it’s all good).
Using a big ziplock bag – gallon-sized or larger – place the baking powder and salt in the bag – put some of the wings in the bag – shake to coat. Repeat until all the wings are coated. You may need to add more baking powder and salt. The wings should be well-coated in the magical white powder.
Place the wings skin-side-up on the tray (the prepared rack/baking sheet). It can be a tight fit – because they’ll shrink a bit. Bake on the lower shelf in the oven for 30 minutes.
Turn the heat up to 425, move the tray up higher in the oven, and bake another 40 to 50 minutes – rotating the tray halfway through. You don’t need to flip the wings over.
The wings will be golden brown with crispy skin when they’re done. Remove from oven.
Put the wings in a big mixing bowl. Pour in the sauce and toss the wings to coat. Serve immediately with Blue Cheese Dip and celery sticks.
Sauce: Whisk the sauce ingredients together.
Blue Cheese Dip: Using a larger bowl than you’ll think you need – combine the sour cream and mayo and about 1/4 C of the blue cheese. Use an immersion blender to combine into a smooth sauce. Add the rest of the ingredients and mix well. Refrigerate until ready to use.
Make ahead: If you want to cook them and heat n eat them later – cook up the wings, refrigerate (no sauce!). When ready to eat – Preheat oven to 400F. Spread wings out on a tray, skin skid up, bake 7 to 10 minutes until the skin puffs and smooths out and becomes crispy again. Toss with sauce, etc etc.