1 to 4 pounds Chicken wings into flats and drumettes
1 1/2 teaspoons to 2 tablespoons Baking powder per pound of wings
1 to 4 teaspoons Kosher salt per pound of wings; use less salt if not using Diamond brand
2 tablespoons Hot sauce per pound of wings; Frank’s RedHot is traditional
1 1/2 to 2 tablespoons Unsalted butter per pound of wings
optional Celery and carrot sticks
1/3 cup Buttermilk well-shaken
1/3 cup Mayonnaise
1/3 cup Sour cream
half Lemon
2 teaspoons White vinegar
1 Garlic clove minced
to taste Salt and freshly ground black pepper
4 ounces Blue cheese firm, crumbled (about 1 cup)
2 tablespoons Chives finely chopped fresh
Equipment
Baking sheet
Oven-safe cooling rack
Paper towel
Large bowl
Tongs or spatula
Medium saucepan
Whisk
Directions
Combine all ingredients for Blue Cheese Dressing in a bowl and stir until combined, but cheese is still lumpy. Season well with salt and pepper. Dressing keeps refrigerated for 5 to 6 days.
Line a large baking sheet with foil and set an oven-safe cooling rack on top. I lightly coat mine with nonstick spray, but it’s probably not necessary.
Pat wings dry with a paper towel, and then, in a large bowl, toss them with 1 1/2 teaspoons baking powder and 1 teaspoon kosher salt per pound of wings, until thoroughly coated.
Arrange them on the rack with some space between them (the surface will not dry and crisp as well where they touch) and place in your refrigerator uncovered for 8 to 24 hours.
When you’re ready to bake them, heat your oven to 450 degrees, with a rack set in the top half of your oven.
Bake your wings for 20 minutes, flip them with tongs or a spatula, bake them for another 15 minutes, flip them back over again, and then for 15 final minutes, for a total roasting time of 50 minutes.
While the wings roast, make Buffalo wing sauce. In a medium saucepan, for each pound of wings, combine 2 tablespoons of hot sauce and 1 1/2 tablespoons to 2 tablespoons unsalted butter over medium heat until melted, whisking to combine. Set aside.
When wings are done, roll each in prepared Buffalo wing sauce. Serve with fixings of your choice. Eat immediately.