We guarantee that these wings will taste just as good as their deep-fried version. While they are texturally different, they are absolutely easy to cook and ideal for a fuss-free dinner.
Coat the chicken wings in salt and baking powder to make them as crisp and tender as their fried counterparts. This combination results in consistent browning, crackly-crisp exterior, and moist, tender meat. Then, roast them directly under the broiler, which produces fat and infuses each wing with the spicy buttery sauce. You can purchase any combination of meaty drumettes, wingettes, or wing tips, or you can purchase whole wings and break them down yourself by cutting at the joints to separate each wing into three sections.
Serves 3 – 4
1.5kg chicken wings
1 tablespoon baking powder
Salt and black pepper
⅓ cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 garlic cloves, minced
For the dip
1 cup blue cheese, crumbled
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk
Salt and black pepper
To make the blue cheese dip, combine blue cheese, mayonnaise, sour cream, and lemon juice in a small bowl. Thin with milk until spoonable consistency is achieved. Set aside after seasoning with salt and pepper. This tasty dip will stay in the refrigerator for up to 4 days if kept in a firmly covered jar.
Place an oven rack on the second-highest level of the oven from the broiler. Preheat the broiler to high.
Dry the wings with a towel. Cut each wing at the two joints if they haven’t already been split down into three pieces. Flip the wing over and jiggle each portion to locate the joint. Cut the meaty drumette from the wingette flat and the wingette from the smaller wing tip at the joint hinge.
Toss the baking powder with 1 tablespoon salt in a large mixing basin. Toss in the wings until uniformly covered. On a baking sheet coated with foil, arrange the wings in an equal layer.
Broil the wings in the oven for about 15 minutes per side, or until golden and crisp all over.
While the wings are cooking, prepare the buffalo sauce: In a large mixing bowl, combine the spicy sauce, butter, lemon juice, and garlic. Season with salt and pepper to taste.
Toss the wings with the spicy sauce mixture to coat. Return the wings to the baking sheet with a slotted spoon, leaving any leftover sauce behind. Broil for 5 minutes, or until bubbling and browned in places. Serve right away with additional buffalo sauce, blue cheese dip slices of chilies (optional) and lime wedges.