Ingredients
- 2 lbs (900g) chicken wings, cut into drumettes and flats (serves about approximately 4 people)
- 2 tsp (10g) baking powder
- 2 tsp (10g) kosher salt; for table salt use half as much by volume or the same weight
- 4 tbsp (50g) unsalted butter
- 4 tbsp (60ml) Pickled Chef Hot Sauce
Instructions
Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
Dry chicken wings with paper towels.
In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).
Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer. If you have convection, turn it on and cut 10-15 minutes from the cooking time!
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.
Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.
Blue Cheese Dip
Ingredients
- 1/4 cup Schneider’s sour cream
- 1/4 cup mayonnaise (you can substitute with an additional 1/4 cup sour cream)
- 2 oz Clover Creek blue cheese, crumbled
- 1 tbsp minced parsley
- 1 tbsp fresh Putt Family Farm lemon juice or substitute Susquehanna Mills
- Apple Cider Vinegar, optional
- Pinch fine JQ Dickinson sea salt
- Pinch fresh ground Burlap and Barrel Robusta Black Pepper
- Milk, buttermilk, or water to thin out the dressing, optional
Instructions
Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy.
Use the back of a spoon to press some of the blue cheese crumbles into the sauce for even more flavor. The dressing will be thick, which makes it perfect for dips.
For a pourable dressing that’s perfect for salads, stir in a tablespoon or two of milk, buttermilk, or water. Taste then adjust with additional lemon juice, salt, and pepper.
Keep, tightly covered, in the refrigerator for one week.
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