Target: 6 × 4 inches · landscape

Oven-Crisp Buffalo Chicken Wings

95 min · 5 appetizer servings

Ingredients

□ 4 lb split chicken wings, tips removed

□ 2 tsp aluminum-free baking powder

□ 1 1/2 tsp kosher salt

□ 1 tsp garlic powder

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup cayenne hot sauce

□ 4 tbsp unsalted butter

□ 4 celery stalks, cut into sticks

□ 1 cup blue-cheese dressing

1. Heat oven to 425 F with a wire rack over a rimmed pan. Blot wings very dry, then toss with baking powder, salt, garlic powder, and pepper.

2. Air-dry wings uncovered on the rack for 30 minutes. Roast at 425 F for 25 minutes, until undersides begin to brown.

3. Turn and roast 20 to 25 minutes more until crisp and at least 175 F inside. Warm hot sauce and butter until glossy.

4. Toss hot wings in sauce just before serving. Plate with celery sticks and blue-cheese dressing.

Cook’s note: Wait to sauce the wings until the platter is ready so the browned skin stays crisp.