What you'll need
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp aluminum-free baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup Louisiana-style hot sauce
- 4 tbsp butter, melted
- 1 tsp white vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup crumbled blue cheese
- 1 tbsp lemon juice
- Celery sticks, for serving
Method
Dry the wings
Heat the oven to 425°F and set a wire rack over a foil-lined baking sheet. Pat the wings very dry with paper towels. Toss them with the baking powder, salt, garlic powder, and paprika until evenly coated.
Bake until crisp
Arrange the wings in a single layer on the rack. Bake for 25 minutes, flip them, and bake for 25 to 30 minutes more, until deep golden, crisp, and cooked through to at least 165°F.
Make the dip
Stir together the sour cream, mayonnaise, blue cheese, lemon juice, and a pinch of salt and pepper. Chill until serving.
Sauce the wings
Whisk the hot sauce, melted butter, and vinegar in a large bowl. Add the hot wings and toss until coated.
Serve
Pile the wings on a platter with the blue cheese dip and celery sticks.
The baking powder raises the pH of the skin so it browns and crisps without frying. Check that yours says aluminum-free, or the wings can taste faintly metallic.