Wing Ding Dinner Recipe

Prep the wings

Pat the wings dry with paper towels. If whole wings are used, separate wingettes and drumettes at the joint and discard tips (or save for stock). Drying helps achieve crispness.

Season and coat

In a large bowl, combine kosher salt, 1/2 tsp black pepper, garlic powder, and baking powder. Toss wings until evenly coated. Baking powder helps the skin crisp when cooked.

Cook the wings

Choose one method: - Frying: Heat neutral oil in a deep pot or skillet to 375°F (190°C). Fry wings in batches 6–8 minutes until deep golden and cooked through (internal temp 165°F). Drain on a wire rack over a sheet pan. - Oven (recommended for easier cleanup): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Spray or brush lightly with oil. Roast 35–45 minutes, flipping once at 25 minutes, until skin is deeply browned and crisp.

While wings cook, make the sauce: In a small saucepan over low heat, melt the butter. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce, black pepper, and optional cayenne. Stir continuously and simmer gently 2–3 minutes until glossy and combined. Taste and adjust heat or sweetness.

Toss wings in sauce: Place cooked wings in a large, dry bowl. Pour 3/4 of the sauce over the wings, toss to coat evenly. Reserve remaining sauce for serving or drizzling.

Make the blue cheese dip: In a bowl combine Greek yogurt, mayonnaise, crumbled blue cheese, lemon juice, garlic powder, and salt. Stir until mostly smooth with some blue cheese texture remaining. Taste and adjust seasoning. Chill until ready to serve.

Prepare veggies: Trim and cut celery and carrot sticks. Arrange on a platter with the chilled dip.

Plate the wings: Transfer sauced wings to a serving platter. Sprinkle chopped parsley and extra crumbled blue cheese over the top. Serve with lemon wedges and the reserved Buffalo sauce on the side.

To serve: Offer blue cheese dip and vegetable sticks as accompaniments. Recommend serving immediately while wings are hot and crisp. Leftover wings keep in an airtight container refrigerated up to 3 days; re-crisp in a 400°F oven for 8–10 minutes.