Wings Recipe

Preheat and prepare wings

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the wings very dry with paper towels—this is key for crisp skin.

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add wings and toss with 1 tablespoon vegetable oil until evenly coated, then toss with the baking powder-spice mix so each wing is lightly coated.

Arrange wings in a single layer on the wire rack, leaving space between pieces for air circulation. Bake on the middle rack for 25 minutes, then flip each wing and bake an additional 20–25 minutes, or until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total baking time ~45–50 minutes depending on size.

Make the sauce

While wings bake, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Whisk in hot sauce, light brown sugar, Worcestershire, apple cider vinegar, honey (if using), and 1/4 teaspoon salt until fully emulsified and warmed through. Keep warm over the lowest heat, stirring occasionally.

Taste and adjust: add a pinch more salt or a few drops of vinegar if you prefer brighter acidity; add more honey for sweetness or more hot sauce for heat.

When wings are done, transfer hot wings to a large mixing bowl, pour the warm buffalo sauce over them, and toss rapidly until wings are evenly coated. Return coated wings to the rack or baking sheet for 2–3 minutes in the oven (optional) to set the sauce slightly.

Make the dip

In a small bowl, combine mayonnaise and sour cream until smooth. Fold in blue cheese crumbles, lemon juice, minced garlic, 1/8 teaspoon black pepper, and 1/8 teaspoon salt. Stir gently—leave some chunks of blue cheese for texture. Chill in the refrigerator for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Arrange wings on a platter, sprinkle with chopped parsley if using, and serve immediately with celery and carrot sticks and the chilled blue cheese dipping sauce on the side.

Leftovers: store wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 375°F (190°C) oven for 8–10 minutes to re-crisp before serving.