Spicy with a kick of vinegar, these crispy baked buffalo chicken hot wings will leave the plate in no time. I love serving them with blue cheese dip (store-bought or the dip below) and celery. These wings can easily be doubled, tripled, or quadrupled for a crowd.
1 pound chicken wings, separated at joints, tips discarded
4 tablespoons unsalted butter
1/3 cup hot pepper hot sauce, like Frank’s or Crystal
1/2 teaspoon garlic powder
Salt
Celery, for serving
1/2 cup sour cream
1/2 cup mayonnaise
6 ounces crumbled blue cheese
1 tablespoon minced parsley
Salt and fresh ground pepper
Heat oven to 400°F (204°C). Set a wire rack inside a large-rimmed baking sheet.
Season wings with salt. Spread out in one layer on a wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
Melt butter in a saucepan over medium heat. Remove the saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt to taste.
Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.
Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper to taste.