Most of us think of Buffalo wings as bar or Super Bowl food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they also make a pretty-good casual meal. These wings are hot, but if you like them incendiary, pass extra hot sauce around.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Serves 10 to 12
- Blue Cheese Dressing
- 1/2 cup regular or low-fat sour cream
- 1/2 cup regular or low-fat mayonnaise
- 2 ounces blue cheese, crumbled
- 1 green onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 to 6 celery ribs
- Lime wedges, for serving
- 4 pounds chicken wings, drumettes and wingettes (see Recipe Note below)
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon chile or chipotle chili powder
- Pinch of cayenne pepper
- 1/4 cup (1/2 stick) butter
- 3 to 4 tablespoons bottled hot sauce, such as Frank's or Goya
- 1 tablespoon cider vinegar
2. Preheat the oven to 425°F. Rinse the chicken wings under cold running water and blot them dry with paper towels.
3. In a large bowl, toss the chicken wings with the vegetable oil and season liberally with salt and black pepper. In a small bowl, whisk together the flour, chile powder and cayenne. Sprinkle the flour mixture over the chicken wings and toss to coat. Transfer the wings, skin side up, to 2 large rimmed baking sheets and bake them for about 45 minutes, turning occasionally, until they are crisp.
4. In a large skillet, melt butter over medium-low heat and stir in hot sauce, vinegar, and salt to taste. Add the baked wings and toss to coat.
5. Transfer the baked wings to a serving platter and serve them warm with the blue cheese dip and celery sticks. Squeeze a little lime juice onto blue cheese dressing, if desired.