Crispy Baked Chicken Wings

Ingredients

• 1 Tbsp (15 g) fine salt
• 1 tsp (3 g) baking powder
• 3 lb (1350 g) chicken wings, cut into drumettes and flats
• 2 Tbsp (30 g) unsalted butter, melted
• Frank’s hot sauce, to taste
• 1 recipe Blue Cheese Dressing and Dip (recipe follows)
• Carrot and celery sticks, for serving

For the Blue Cheese Dressing and Dip

• ½ cup (125 mL) sour cream
• ½ cup (125 mL) mayonnaise
• 1 tsp (5 mL) Dijon mustard
• 1 clove garlic, minced
• 6 oz (180 g) crumbled blue cheese
• Salt and pepper

Directions

1. Stir the salt and baking powder together in a large bowl. Add the chicken wings and toss well to coat. Cover and chill the wings for 2 hours, to let the salt seep in.
2. Preheat the oven to 350 °F (180 °C). Rub a wire rack with oil (to prevent the wings from sticking) and place over a baking tray lined with aluminum foil.
3. Spread the wings in an even layer on the rack and bake for 75 to 90 minutes, until crisp and cooked through. The wings won’t brown too much, but they will be very crisp.
4. Stir together the melted butter and hot sauce in a clean bowl and add the wings, tossing quickly. Pour the blue cheese dip into a bowl and arrange on a platter with the carrots and celery sticks. Serve the wings immediately with the vegetables and blue cheese dip.

For the Blue Cheese Dressing and Dip

1. Combine all ingredients in a bowl, cover and chill until ready to serve.
2. Blue cheese dressing will keep in an airtight container in the fridge until the expiry date on the sour cream you used to make it.