Ingredients
Equipment
Method
- If you plan ahead, place the wings on a rack set on a rimmed baking tray. Let them dry uncovered in the refrigerator overnight. Otherwise, pat them dry with paper towels.
- Preheat the oven to 250°F/120°C. Place one oven shelf in the lower quarter of the oven and one in the top quarter.
- Line the tray with foil. Put a rack on the tray and spray the rack with oil.
- Place the wings in a large bowl. Sprinkle the baking powder and salt over them. Toss well with your hands or shake in a ziplock bag to coat the wings evenly.
- Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
- Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C. Bake for an additional 40 to 50 minutes, rotating the tray halfway through. Do not turn the wings over. They are ready when they are dark golden brown and the skin is very crispy.
- Transfer the wings into a large bowl. Pour the sauce over them and toss to coat. Alternatively, serve the wings plain with Buffalo Sauce for dipping.
- Serve immediately with Blue Cheese Dip for dipping the wings and celery sticks.
- For the Buffalo Sauce: Whisk together the sauce ingredients until the sugar is melted. Keep warm or reheat just before using.
- For the Blue Cheese Dip: Mash the blue cheese with sour cream until smooth, or to your preferred texture. Add the remaining ingredients and mix well until combined, using milk to adjust the consistency.
- Store the dip in the refrigerator until needed. Remove it from the refrigerator 15 minutes before serving.
Nutrition
Notes
Baking powder is the key to very crispy baked wings. Do not confuse it with baking soda.
The wings shrink during baking as the fat under the skin renders out, which helps them become crisp. They can be snug on the rack.
The wings will be juicy, not dry, due to the initial low-temperature bake which only melts the fat.