Spicy with a kick of vinegar, these crispy baked buffalo chicken hot wings will leave the plate in no time. To serve, make sure you have lots of blue cheese dip (store-bought or the dip below) and celery. Easily double, triple, or quadruple for a crowd.
1 pound chicken wings, separated at joints, tips discarded
4 tablespoons unsalted butter
1/3 cup hot pepper hot sauce (suggested brand: Frank’s Red Hot)
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 degrees F. Set a wire rack inside a large rimmed baking sheet.
Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
Melt butter in a saucepan over medium heat. Remove 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.
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