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1
For the wings: Lay the wings on a rimmed baking tray and let them dry in the fridge overnight.
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2
(optional, but recommendedif you dont have the time, dry wings very well with paper towels).
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3
Preheat oven to 250 degrees F / 120 degrees C. Place one oven shelf in the lower quarter of the oven and one in the top quarter.
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4
Place the wings in a large ziplock bag.
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5
Add the baking powder and salt.
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6
Shake the bag to coat evenly.
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7
Line the baking sheet with foil.
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8
Spray the rack on the baking sheet with oil spray.
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9
Place the wings skin side up on the rack.
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10
Bake on the lower shelf in the oven for 30 minutes.
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11
Increase the oven temperature to 425 degrees F / 220 degrees C and move the baking sheet to the upper shelf.
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12
Bake for 4550 minutes more, rotating the tray halfway through.
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13
There is no need to turn the wings over.
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14
They are ready when they are dark golden brown and their skin is very crispy.
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15
Toss in sauce and serve immediately with blue cheese dip, celery sticks, and carrots.
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16
For the sauce: Whisk together sauce ingredients.
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17
Keep warm or reheat just prior to using.
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18
For the blue cheese dip: In a bowl, mash blue cheese with sour cream until smooth.
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19
Add remaining ingredients and mix well until combined.
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20
Store in the fridge.
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21
Recipe from Nagi of Recipe Tin Eats.
