Ingredients

1 kg (2.2 lbs) chicken wings

2 level tbsp aluminium-free baking powder (must be baking powder, not baking soda)

½ tsp salt (regular table salt)

½ tsp pepper

150 ml (2/3 cup) Frank’s hot sauce

120 g (1/2 cup) unsalted butter

1 tbsp cider vinegar

1 tsp Worcestershire sauce

2 cloves garlic, peeled and minced

1 tbsp honey

¼ tsp salt (for the sauce)

120 g (1/2 cup) sour cream

3 tbsp mayonnaise

75 g (1/3 cup) soft blue cheese (Roquefort or milder Saint Agur blue crème)

½ tbsp cider vinegar (for blue cheese sauce)

½ tsp Worcestershire sauce (for blue cheese sauce)

Pinch of dried parsley

2 medium carrots, peeled and cut into 2-inch pieces

2 sticks celery, cut into 2-inch pieces

Instructions

Step 1: Preheat the oven to 120°C/250°F (fan) and place a rack on a large baking tray.

Step 2: Cut each wing at the joint to separate the mini wing and drumette. Pat the wings dry thoroughly with paper towels.

Step 3: In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated. Discard any excess coating.

Step 4: Arrange the wings skin-side up in a single layer on the rack. It’s okay if they touch. Place the tray on the lower oven shelf and bake for 30 minutes.

Step 5: Increase the oven temperature to 220°C/425°F (fan), rotate the tray for even cooking, and bake for another 45–50 minutes until wings are golden and crispy. Remove and let cool slightly.

Step 6: For the Buffalo sauce, combine hot sauce, butter, cider vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Heat over medium-high, stirring until it gently simmers. Remove from heat.

Step 7: In a bowl, mix sour cream, mayonnaise, blue cheese, cider vinegar, Worcestershire sauce, and dried parsley until smooth for the blue cheese sauce.

Step 8: Toss the baked wings in the Buffalo sauce until well coated. Serve with the blue cheese sauce, carrot sticks, and celery sticks.

Tips & Variations

Ensure the wings are completely dry before coating to achieve maximum crispiness.

Use aluminium-free baking powder to avoid any off-flavors and keep the skin crisp.

For milder wings, reduce the amount of hot sauce or substitute with a mild wing sauce.

Try adding smoked paprika or cayenne pepper to the dry mix for extra flavor.

Vegetarian option: substitute chicken wings with cauliflower florets and adjust cooking time accordingly.

FAQs

Can I use baking soda instead of baking powder?

No, baking soda will not produce the same crispy texture and can cause unpleasant flavors. Always use aluminium-free baking powder as specified.

How do I make the wings extra crispy?

Dry the wings thoroughly before coating, use baking powder, and bake them at a low temperature first, then increase the heat for final crisping. Avoid overcrowding the baking rack for even cooking.