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Baked Buffalo Wings

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Ingredients
  

For the Blue Cheese Dip:

  • 3/4 cup blue cheese, crumbled
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp. fresh lemon juice or apple cider vinegar
  • 1 to 3 tbsp. whole milk or buttermilk, or to taste 
  • Kosher salt and black pepper, to taste

For the Chicken Wings:

  • 3-pounds chicken wings, or any combination of drumettes, wingettes and tips
  • 1 tbsp. baking powder 
  • Kosher salt and black pepper, to taste
  • ⅓ cup buffalo-style hot sauce
  • 3 tbsp. unsalted butter, melted
  • 2 tbsp. fresh lemon juice
  • 2 tsp. garlic cloves, minced

Instructions
 

To prepare the cheese dip:

  • In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice.
  • Thin with milk until spoonable; season with salt and pepper; set aside.

To prepare the chicken:

  • Place an oven rack 4 to 6 inches from the broiler; heat the broiler.
  • Pat the wings dry.
  • If the wings are not yet broken down into three pieces, cut each wing at the two joints; to do so, flip the wing over and wiggle each part to find the joint; cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
  • In a large bowl, toss the baking powder with 1 tablespoon kosher salt.
  • Add the wings and toss until evenly coated.
  • Spread the wings in an even layer on a foil-lined baking sheet.
  • Broil the wings in the oven until golden and crisp all over; turning halfway through; about 15 minutes per side.
  • As wings cook, make the buffalo sauce.
  • While the wings are broiling, in a large bowl, stir together the hot sauce, butter, lemon juice and garlic; season to taste with salt and pepper.
  • Transfer the wings to the hot sauce-mixture and toss to coat.
  • Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind.
  • Broil until sizzling and browned in spots, about 5 minutes.
  • Serve with extra buffalo sauce and the blue cheese dip.

Notes

Blue cheese dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.
To prepare the wings in advance and allow them to dry-brine, after applying the baking powder and kosher salt, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight; let them come to room temperature before proceeding.