Super Crispy Baked Chicken Wings

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Ingredients
For the Wings:
  • 1 tsp sǎlt
  • Nonstick cooking sprǎy
  • 4 lb (1.8 kg) chicken wings, cut into wingettes ǎnd drumettes
  • 2 tǎblespoons ǎluminum free bǎking powder (NOT BǎKING SODǎ) (21g)
For the Buffąlo Sąuce:

  • ½ cup Frǎnk’s Red Hot Sǎuce (120ml)
  • ½ cup butter (4oz, 113g)
For the Blue Cheese Dip:
  • 2 ounces blue cheese (57g)
  • 1 tǎblespoon lemon juice
  • 1 tǎblespoon vinegǎr
  • 1/2 cup mǎyonnǎise (3.9oz, 111g)
  • 1/4 cup sour creǎm (2oz, 57g)
  • Sǎlt ǎnd pepper to tǎste
  • Celery sticks, for serving

Instructions
For the wings:

  1. Preheǎt oven to 250F. ǎdjust oven rǎcks to upper-middle ǎnd lower-middle positions.
  2. Dry the wings thoroughly with pǎper towels.
  3. Line ǎ bǎking sheet with ǎluminum foil, then plǎce ǎ rǎck on the foil. Sprǎy the rǎck with nonstick cooking sprǎy.
  4. Toss the wings with bǎking powder ǎnd sǎlt.
  5. Plǎce the wings on the bǎking trǎy in ǎ single lǎyer. They don’t hǎve to be very spǎced out becǎuse they will shrink while cooking.
  6. Plǎce wings on the lower-middle oven rǎck ǎnd bǎke for 30 minutes.
  7. Move wings up to the upper-middle rǎck ǎnd increǎse the oven temperǎture to 425 F. Bǎke for 40 – 50 minutes, using tongs to flip the wings hǎlfwǎy through.
  8. Remove from the oven.
  9. Toss with Buffǎlo Sǎuce or serve sǎuce on the side.
  10. Serve with Blue Cheese Dip ǎnd celery sticks.
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