Ingredients
Equipment
Method
- If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250°F/120°C. Place one oven shelf in the lower quarter of the oven and one in the top quarter.
- Line the tray with foil. Put a rack on the tray then spray the rack with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Toss well by hand or shake in a ziplock bag to coat wings evenly.
- Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
- Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
- Transfer the cooked wings into a large bowl. Pour over the sauce and toss to coat. Alternatively, serve wings plain with Buffalo Sauce for dipping.
- Serve immediately with Blue Cheese Dip for dipping the wings and celery sticks.
- For the Buffalo Sauce: Whisk together the sauce ingredients until the sugar is melted. Keep warm or reheat just before using.
- For the Blue Cheese Dip: Mash the blue cheese with sour cream until smooth or to your preferred texture. Add the remaining ingredients and mix well until combined, using milk to reach your desired consistency. Store in the fridge until needed. Remove from the fridge 15 minutes before serving.
Nutrition
Notes
Baking powder is the key to crispy baked wings. Do not confuse it with baking soda.
The wings shrink during baking as the fat renders out, which helps create crispiness. They should be juicy, not dry, due to the initial low-temperature bake that melts the fat.
These wings bake to a golden brown color. You know they are done when the skin feels crispy.