Skip the oil and fryer and make our baked chicken wings instead. I love using the homemade wing sauce shared below, but you can substitute your favorite store-bought sauce or use BBQ sauce.
1 pound chicken wings, separated at joints, tips discarded (450g)
Salt, to season the chicken
4 tablespoons unsalted butter (56g)
⅓ cup cayenne pepper hot sauce, like Crystal or Frank’s (80ml)
½ teaspoon garlic powder
1 teaspoon honey, or more to taste, optional
Celery sticks or carrot sticks, for serving
½ cup sour cream (113g)
½ cup mayonnaise, try homemade mayo (113g)
6 ounces crumbled blue cheese (170g)
1 tablespoon minced parsley
Salt and fresh ground pepper
1Prepare oven and pan: Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.
2Bake the wings: Pat dry chicken wings with paper towels, and then season with salt. Spread out in one layer on the wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
3Make blue cheese dip: Stir the sour cream, mayonnaise, blue cheese, and parsley together in a bowl. Season to taste with salt and pepper, then refrigerate until ready to serve with the wings.
4Make buffalo sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Remove the saucepan from the heat, then stir in the hot sauce, garlic powder, and honey. Season with salt to taste. Set aside until the wings are out of the oven.
5To finish: In a large bowl, toss the baked chicken wings in the sauce and serve with the blue cheese dip and veggies on the side.