Buffalo Wings

Ingredients

• 2 1/4 lbchicken wings, split into flats and drumettes
• 2 tspbaking powder, aluminum-free
• 2 tspsea salt
• 1/2 cupcayenne hot sauce, Frank's or similar
• 2 3/4 ozunsalted butter
• 1 tspwhite wine vinegar
• 5 1/4 ozcelery, cut into batons
• 3 1/2 ozblue cheese, crumbled
• 3 1/2 ozsour cream

Method

1. 1

   Pat the wings completely dry and toss them with the baking powder and salt, then spread them on a rack and leave them uncovered in the fridge for at least an hour.

2. 2

   Heat the oven to 250°F and bake the wings on the rack for 30 minutes to render the fat.

3. 3

   Turn the oven up to 425°F and roast for 40 to 50 minutes more, until the wings are deep golden and crisp and the meat at the bone reads at least 165°F. Wings are at their best nearer 175°F.

4. 4

   Warm the hot sauce gently over low heat, then take it off the heat and whisk in the butter a piece at a time until it emulsifies into a glossy orange sauce. Sharpen with the vinegar.

5. 5

   Mash most of the blue cheese into the sour cream, leaving some crumbs whole for texture.

6. 6

   Tip the hot wings into a large bowl, pour over the sauce and toss until every one is coated. Serve at once with the celery and the dip.

Nutrition per serving