Wings Recipe

Optional brine

If using the brine, combine 2 cups cold water, 1 tbsp kosher salt and 1 tsp sugar in a bowl large enough for the wings. Stir until dissolved. Submerge wings, cover and refrigerate for 30 minutes to 2 hours. Drain and pat wings very dry with paper towels before proceeding.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. This allows air to circulate and skin to crisp.

With wings dry, trim any excess skin or tips if desired and separate flats from drumettes if not already done. Place wings in a large bowl.

Sprinkle 1 tablespoon baking powder, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper over the wings. Toss thoroughly so each piece has a light, even coating of baking powder and seasoning. The baking powder helps make the skin crispy in the oven.

Arrange wings in a single layer on the wire rack, leaving a little space between pieces. Bake in the preheated oven for 25 minutes.

After 25 minutes, flip each wing and continue baking for another 20–25 minutes, or until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total baking time will be about 45–50 minutes depending on wing size.

If you want extra crispness, broil for 1–3 minutes at the end—watch closely to avoid burning.

While wings bake, prepare the sauce. In a small saucepan over low heat, melt 3 tbs unsalted butter. Stir in 1 tbs hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/2 tsp honey or brown sugar (if using). Whisk until smooth and warmed through but not boiling. Taste and add 1/4 tsp salt or more hot sauce to adjust seasoning. Keep warm until ready to toss with wings.

Once wings are out of the oven, place them in a large clean bowl. Pour the warm buffalo sauce over the wings and toss quickly but gently to coat evenly. Serve immediately.

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/4 cup crumbled blue cheese, 1/2 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/8 tsp salt. Mix until mostly smooth, leaving some blue cheese crumbles for texture. Chill until ready to serve.

Arrange wings on a platter with celery and carrot sticks. Serve with blue cheese dip and extra hot sauce on the side.