Wingin It Recipe

Prepare wings

Pat wings thoroughly dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl.

Season and coat

Toss wings with baking powder, kosher salt, black pepper, and garlic powder until evenly coated. Baking powder helps crisp the skin in the oven or when fried.

Fry (preferred) or bake

Frying: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches, 8–10 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan. Baking (alternate): Preheat oven to 450°F (230°C). Arrange wings on a wire rack set over a sheet pan and bake 25–30 minutes, flipping once, until skin is crisp and internal temp 165°F (74°C).

Melt butter and cook garlic

In a small saucepan over medium-low heat, melt the unsalted butter. Add the minced fresh garlic and cook gently 30–45 seconds until fragrant but not browned.

Combine sauce

Add the hot sauce, honey, apple cider vinegar, Worcestershire sauce, salt, and black pepper to the butter and garlic. Whisk until smooth and simmer very gently for 1–2 minutes to marry flavors. Remove from heat.

Toss wings in sauce

Place the cooked wings in a large bowl. Pour the warm Buffalo Garlic sauce over the wings and toss thoroughly so each piece is evenly coated. Serve immediately.

Mix base

In a bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add cheese and season

Fold in the crumbled bleu cheese, lemon juice, garlic powder, kosher salt, and black pepper. Taste and adjust consistency with a splash more buttermilk if desired. Refrigerate at least 30 minutes to let flavors meld.

Combine ingredients

Whisk together buttermilk, mayonnaise and sour cream until smooth. Stir in chopped dill and chives, garlic powder, onion powder, lemon juice, salt and black pepper.

Chill

Cover and refrigerate at least 30 minutes for flavors to develop. Adjust thickness with extra buttermilk or thin with a little water to desired consistency.

Arrange sauced wings on a platter. Garnish with chopped parsley if using. Serve with chilled bleu cheese dressing and ranch in small bowls alongside celery and carrot sticks. Provide extra napkins — enjoy!