4 lbs chicken wings, cut into drumettes and flats
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks
1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks
1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.
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