2.2 lbs (1 kg) chicken wings
2 level tbsp aluminum-free baking powder (It has to be baking powder – NOT baking soda – see further notes on baking powder below
½ tsp salt – make sure it’s regular table salt
½ tsp pepper
Buffalo Wings Sauce:
⅔ cup (150ml) Frank’s hot sauce
½ cup (120g) unsalted butter
1 tbsp cider vinegar
1 tsp Worcestershire sauce
2 cloves garlic – peeled and minced
1 tbsp honey
¼ tsp salt
Blue cheese sauce
½ cup (120g) sour cream
3 tbsp mayo
⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
½ tbsp cider vinegar
½ tsp Worcestershire sauce
a pinch of dried parsley
2 medium carrots – peeled and cut into 2-inch (5cpieces
2 sticks celery – cut into 2-inch (5cpieces
Preheat the oven to 120C/250F and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place them in a large bowl and add the baking powder, salt, and pepper. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.
Mix the blue cheese sauce ingredients together in a bowl until smooth.
Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots, and celery.