Crispy Buffalo Chicken Wings

• servings: 8 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

2 Kg (4 pounds) chicken wings (cut into drumettes and flats)

1 tablespoon aluminium free baking powder (NOT baking soda)

1/2 teaspoon salt

2 teaspoons garlic powder

Pinch of cracked pepper

1/4 cup unsalted butter, (melted)

1/2 cup Frank's Original Red Hot Sauce

1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)

1/2 cup crumbled blue cheese (softened)

1/3 cup sour cream

1/4 cup mayonnaise

2 cloves garlic (minced)

1 tablespoon lemon juice

Pinch of salt

Pinch of cracked black pepper

Ranch dressing

Blue cheese dressing (RECIPE AS ABOVE) (for serving)

Celery sticks (for serving)

Directions

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.

Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. 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 crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.

While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.

Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

Nutrition

• Calories: 411 kcal
• Total Fat: 33 g
• Saturated Fat: 13 g
• Cholesterol: 134 mg
• Sodium: 892 mg
• Total Carbohydrate: 3 g
• Protein: 25 g