3 pounds chicken wings cut into drumettes and flats
Coating ingredients - whisk together
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons garlic powder
Pinch of cracked pepper
Buffalo sauce - whisk together
1/4 cup unsalted butter, melted
1/2 cup Frank's Original Red Hot Sauce
1-2 tablespoons honey, white sugar or brown sugar
NELL’S BLUE CHEESE DRESSING/DIP
Whisk together 2 cups mayonnaise, 1/2 cup sour cream. 1/4 cup vinegar and a heaping tablespoon minced garlic. Stir in 2 tubs crumbled blue cheese.
Preheat oven to 450. Line a baking pan with foil. Place a cooling rack inside the pan.
Pat dry chicken wings. Transfer them to a large bowl.
Combine coating ingredients, and sprinkle the mixture over the wings. Toss until evenly coated.
Place on rack, leaving 1-inch of space between each wing.
Roast 30 minutes, then flip and continue to cook until crisp and golden brown, about 15-20 minutes more.
Nell’s blue cheese dip
Celery sticks for serving