Crispy Baked Buffalo Wings with Blue Cheese Dip

⏱ 65 min · Serves 4

All the sticky, fiery joy of a sports-bar wing platter, but baked instead of deep-fried. A dusting of baking powder gives the skin a shattering crunch, then everything gets tossed in a glossy cayenne-butter sauce. Serve with a cool blue cheese dip and celery sticks.

Per serving: 690 kcal · 48.0g protein · 8.0g carbs · 53.0g fat

Ingredients

• 1.2 kg chicken wings, split into drumettes and flats, tips discarded
• 1 tbsp baking powder (not baking soda)
• 1 tsp fine salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 120 ml hot pepper sauce (Frank's RedHot or similar)
• 60 g unsalted butter
• 1 tbsp honey
• 1 tsp cider vinegar
• 1/2 tsp Worcestershire sauce
• 80 g blue cheese, crumbled
• 100 g soured cream
• 2 tbsp mayonnaise
• 1 tbsp milk
• 3 celery sticks, cut into batons

Method

1. Pat the wings very dry with kitchen paper — this is the key to crisp skin. Leave uncovered in the fridge for 20 minutes if you have time.
2. Heat the oven to 220C/200C fan. Line a large baking tray with foil and sit a wire rack on top; oil the rack lightly.
3. Toss the wings in a bowl with the baking powder, salt, garlic powder, smoked paprika and pepper until evenly coated.
4. Arrange the wings skin-side up on the rack in a single layer with gaps between them. Bake for 40-45 minutes, turning once at the 25-minute mark, until deep golden and crisp.
5. Meanwhile, make the dip: mash half the blue cheese with the soured cream, mayonnaise and milk, then stir through the remaining crumbles. Chill.
6. For the sauce, melt the butter in a small pan over low heat, then whisk in the hot sauce, honey, vinegar and Worcestershire. Warm through for 1 minute — don't boil.
7. Tip the hot wings into a large bowl, pour over the sauce and toss to coat thoroughly.
8. Pile onto a platter and serve straight away with the blue cheese dip and celery batons.