3poundschicken wingsMakes about 18 wings, cut wing tips if desired
2tablespoonolive oil
1/2teaspoonKosher salt
1/4teaspoonblack Pepper
Buffalo Sauce
2/3cuphot pepper sauce(I like Frank’s)
1/2cupof unsalted butter
1garlic cloveminced or 1/4 teaspoon garlic powder
1tablespoonwhite wine vinegar
1 1/2tablespoonhoney
1/4teaspoonWorcestershire sauce
1/4teaspooncayenne pepper
Kosher salt to taste
½cupsour cream
Blue Cheese Dip
¼cupmayonnaise
1tablespoonfresh lemon juice
¼cupItalian parsley
1cupblue cheesecrumbled
1tablespoonmilk
¼teaspoonsalt
⅛teaspoonblack pepper
Instructions
To Make Chicken Wings
Preheat the oven to 400 degrees. Line a sheet pan with foil and set a wire rack inside the pan.
In a large bowl add olive oil, salt and pepper. Add chicken and coat well. Back wings for 50 - 55 minutes, turning the wings halfway through. Cook until the chicken skin is golden and crispy.
To Make Buffalo Sauce
Prepare the Buffalo Sauce right before the wings are finished baking. In a small saucepan, melt butter garlic, hot sauce, vinegar, honey, celery salt and cayenne pepper over low heat. Stir occasionally. Keep the sauce warm until the chicken is removed from the oven.
In a large bowl, toss wings with Buffalo sauce coating evenly. Transfer wings to a platter and serve with blue cheese sauce, carrot and celery sticks.
To Make Blue Cheese Dip
In a medium bowl, combine sour cream, mayonnaise, lemon juice, parsley, blue cheese, milk, salt and pepper. Mix well, cover and refrigerate.