Crispy Oven Buffalo Wings with Blue Cheese Dip

⏱ 65 min · Serves 4

All the sticky, fiery joy of a proper buffalo wing without a vat of hot oil. A dusting of baking powder gives the skin a shatteringly crisp finish in the oven, then it's straight into a glossy butter-and-hot-sauce toss. Cool blue cheese dip and celery sticks are non-negotiable.

Per serving: 890 kcal · 57.0g protein · 8.0g carbs · 70.0g fat

Ingredients

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

Method

1. Heat the oven to 220C/200C fan. Line a large baking tray with foil and set a wire rack on top; lightly oil the rack.
2. Pat the wings very dry with kitchen paper - this is the single biggest factor in crispness.
3. Toss the wings in a large bowl with the baking powder, salt, garlic powder, smoked paprika and black pepper until evenly coated.
4. Arrange the wings in a single layer on the rack, skin side up, not touching. Bake for 25 minutes.
5. Turn the wings and bake another 20-25 minutes, until deep golden and crisp.
6. Meanwhile, make the dip: mash half the blue cheese with the soured cream and mayonnaise, stir in the rest of the crumbles and loosen with milk. Chill.
7. In a small pan, melt the butter with the hot sauce, honey, Worcestershire sauce and vinegar. Whisk over low heat for 1-2 minutes until glossy; don't let it boil hard.
8. Tip the hot wings into a clean large bowl, pour over the sauce and toss to coat thoroughly.
9. Serve immediately with the blue cheese dip and celery batons.