Yes, these tangy baked wings are perfect for football season. But it would be a shame to think of them only as a game day delight. Prep is quick and easy, and they bake up crispy and perfect without all the mess of frying. They’re incredibly rich and delicious, too, thanks to the Dinner Bell Butter in the wings. The made-from-scratch blue cheese dipping sauce is an extra special treat. It’s fresh, tangy, and flavorful, and prep only takes a few minutes.
- To make the blue cheese dipping sauce: In a medium bowl, mash together the blue cheese and sour cream. Stir in the mayonnaise, buttermilk, vinegar, garlic, parsley, and salt. Season with black pepper. Cover and store in the refrigerator until ready to use.
- To bake the wings: Place one oven rack in the lower quarter of the oven and a second in the top quarter. Preheat the oven to 250°F. Line a rimmed baking sheet with a wire rack and coat it with cooking spray.
- Pat the wings and drumettes dry with paper towels. In a large bowl, combine the wings, baking powder, and salt. Toss to coat the wings evenly.
- Place the wings skin-side up on the prepared rack, and bake on the lower shelf for 30 minutes.
- Move the wings to the upper rack and increase the heat to 425°F. Bake, rotating the tray halfway through, for 40 to 50 minutes or until the skin is very crispy, dark golden brown, and the internal temperature reaches 165ºF on an instant-read thermometer.
- To make the buffalo wing sauce: In a medium skillet over medium-low heat, melt the butter. Stir in the Frank’s Red Hot and honey until combined.
- Immediately transfer the hot wings to the bowl and toss to coat well.
- Serve the wings hot with the blue cheese dipping sauce, celery, and carrots sticks.
Recipe adapted from: Recipe Tin Eats