Ingredients
Equipment
Method
- If you plan ahead, lay the wings on a rack set on a rimmed baking tray. Let them dry uncovered in the fridge 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, then 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 another 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. You can also serve the wings plain with the Buffalo Sauce for dipping.
- Serve immediately with the Blue Cheese Dip for dipping the wings and celery sticks.
- For the Buffalo Sauce: Whisk together the sauce ingredients until the sugar melts. Keep it warm or reheat it 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 reach your desired consistency. Store the dip in the fridge until needed, and remove it 15 minutes before serving.
Nutrition
Notes
Baking powder is the key to achieving very crispy baked wings. Make sure you do not confuse it with baking soda, as baking soda makes the wings taste bad.
The wings shrink during baking because the fat under the skin melts out, which helps them become crisp. They will be juicy, not dry, because the first low-temperature bake only melts the fat.
The wings bake to a golden brown color. You know they are done when the skin feels very crispy.