Wings Recipe

Prep wings

Pat the 24 wings dry with paper towels. Trim any excess skin. Place wings in a large bowl.

Season with 2 tsp kosher salt and 1 tsp ground black pepper. Toss to coat evenly.

Add 2 tbs aluminum-free baking powder and toss again until wings are lightly and evenly coated. Baking powder helps crisp the skin in frying.

Heat a deep, heavy-bottomed skillet or Dutch oven with 1.5 cups vegetable oil over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wing — it should sizzle steadily.

Working in two batches to avoid crowding, gently lower about 12 wings into the hot oil and fry for 8–9 minutes, turning occasionally, until skin is deep golden brown and the internal temperature reaches 165°F (74°C).

Use a slotted spoon to transfer fried wings to a wire rack set over a baking sheet to drain. Let rest 3 minutes, then fry the remaining wings for another 8–9 minutes. Drain all wings on the rack to maintain crispness.

While wings are frying, make the sauce. In a small saucepan over low heat, melt 6 tbs unsalted butter.

Once melted, whisk in 3 tbs hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp salt. Warm gently until fully combined and slightly thickened, 2–3 minutes. Taste and adjust heat or salt if needed.

Keep sauce warm on the lowest heat or transfer to a heatproof bowl.

Place the drained, hot wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings and toss thoroughly until each wing is evenly coated, about 30–45 seconds.

Transfer sauced wings to a serving platter. Sprinkle with optional chopped parsley for color.

While wings fry, combine 0.75 cup blue cheese crumbles, 0.5 cup sour cream, 0.25 cup mayonnaise, 2 tbs buttermilk, 0.5 tsp lemon juice, 0.5 tsp minced garlic, 0.25 tsp salt and 0.25 tsp black pepper in a small bowl.

Stir gently until mostly smooth but still a little chunky from the cheese. Taste and adjust seasoning or add more buttermilk to loosen if desired. Refrigerate until ready to serve.

Arrange wings with celery sticks and a bowl of blue cheese dip. Serve immediately while wings are hot and crisp.

Leftovers: store cooled wings and dip separately in airtight containers in the refrigerator for up to 2 days. Re-crisp wings in a 400°F (200°C) oven for 8–10 minutes before serving.