Smashing Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp when cooked.

Place the wings in a large bowl. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over them and toss to coat evenly.

Add 1 tablespoon baking powder and 2 tablespoons neutral oil to the wings. Toss thoroughly until each piece is lightly coated — the baking powder raises pH and helps browning and crispness.

Arrange wings on a wire rack set over a sheet pan (or line a baking sheet with foil and place a rack on top) in a single layer with space between pieces. For best results, refrigerate uncovered for 30–60 minutes to air-dry the skin; if short on time, proceed immediately.

Preheat oven to 230°C (450°F). Roast the wings for 20 minutes, then flip each piece and continue roasting 12–18 minutes more until deeply golden and crisp. Internal temperature should reach 75°C (165°F) and skin should be crispy.

Alternatively, for extra smash-crisp texture: after initial roasting, transfer wings to a hot cast-iron skillet (2–3 minutes per side) or broil 2–3 minutes per side watching carefully until edges blister.

While wings roast, combine 2 tsp dried buttermilk powder, 1 tsp dried parsley, 1 tsp dried chives, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp ground black pepper and 1/2 tsp salt in a small bowl; mix well.

Taste a pinch and adjust salt or herbs to preference. Reserve the rub at room temperature until wings are finished.

When wings are hot out of the oven, place them in a clean mixing bowl, immediately sprinkle the prepared ranch rub evenly over the wings, and toss gently so the warm oil on the skin helps the rub adhere. Serve some additional rub on the side if desired.

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk. Whisk until smooth and slightly loose in texture. Add 1/4 cup crumbled bleu cheese.

Stir in 1/2 tablespoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Mix gently so some bleu cheese crumbles remain chunky for texture.

Taste and adjust seasoning or thickness: add a teaspoon more buttermilk to thin or a pinch more salt to brighten. Cover and refrigerate at least 10 minutes to meld flavors (can be made up to 24 hours ahead).

Right before serving, give the dressing a quick stir and spoon into a small bowl for dipping.

Transfer rubbed wings to a serving platter. Sprinkle with the extra 2 tablespoons crumbled bleu cheese and the sliced chives.

Serve immediately with the chilled bleu cheese dressing and lemon wedges on the side. Recommend napkins — these are best eaten hot and slightly messy.