Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.5 cup Frank’s RedHot Original
  • 4 tbsp unsalted butter, cold and cubed
  • 1 tbsp white vinegar
  • 0.25 tsp garlic powder
  • 0.25 tsp Worcestershire sauce
  • 0.5 cup blue cheese dressing
  • 3 stalks celery, cut into batons
  • 2 large carrots, peeled and cut into sticks

Instructions:

  1. Pat the chicken wings bone-dry with paper towels to remove all surface moisture. In a large bowl, toss the wings with baking powder, salt, and smoked paprika until evenly coated.
  2. Place a wire cooling rack on a rimmed baking sheet. Arrange the wings in a single layer on the rack, ensuring they do not touch to allow for 360-degree airflow.
  3. Bake at 425°F (220°C) for 20 minutes, then flip each wing carefully. Continue baking for another 20-25 minutes until the skin is golden, bubbly, and sounds hollow when tapped.
  4. While wings finish cooking, combine Frank's RedHot, vinegar, garlic powder, and Worcestershire sauce in a small saucepan over medium heat. Bring to a low simmer.
  5. Remove the saucepan from heat. Gradually whisk in the cold, cubed butter one piece at a time until fully emulsified into a thick, glossy sauce.
  6. Place the crispy wings into a large stainless steel bowl, pour the sauce over them, and toss to coat. Serve immediately with celery, carrots, and blue cheese dressing.