by Kelsey Nixon
Serves: 4 • Prep: 20 minutes • Cook Time: 25 minutes
Chicken wings have recently found their way onto my list of favorite foods to cook at home. Call me a late bloomer, but I just never considered making these at home until the last couple of years—and when I did, I really fell for them. Who knew that they were so easy and versatile? Their laid-back nature makes them perfect for watching the big game, having friends over, or throwing together a quick casual meal for my husband and me. This recipe has a great balance of sweet and heat, and the honey adds a nice, sticky glaze. This broil-and-toss method is the only way I make wings now—it’s quick, and cleanup is a cinch. The buttermilk– blue cheese dressing is a classic, cool accompaniment to the kick of the wings. I often double the dressing when I make it, saving the extra to use as a salad dressing during the week.
½ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
½ cup crumbled blue cheese
2 tablespoons minced fresh chives
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cracked black pepper
12 whole chicken wings, wing tips removed, split at the joints
¼ cup vegetable oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons (¾ stick) unsalted butter
½ cup hot sauce (I use Frank’s RedHot)
¼ cup honey
¼ cup white wine vinegar
Celery sticks, for serving
1For the dressing: In a medium bowl, whisk together the mayonnaise, buttermilk, lemon juice, blue cheese, chives, garlic salt, onion powder, and pepper. Season to taste with salt. The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
2For the wings: Put the oven rack in the lower third of the oven. Preheat the broiler. Arrange a wire rack over a rimmed baking sheet.
3In a large bowl, toss the chicken wings with the oil, salt, and pepper. Arrange the wings on the wire rack and broil, turning after 15 minutes, until golden brown, crisp, and cooked through, about 25 minutes total. Let cool slightly.
4Meanwhile, in a small saucepan set over medium heat, melt the butter. Add the hot sauce, honey, and vinegar and bring to a simmer. Remove the pan from the heat and pour the mixture into an extra-large bowl.
5Add the wings to the bowl of sauce and toss until well coated. Transfer to a platter and serve with the celery sticks and blue cheese dressing.
Used with permission. Taken from Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything (Clarkson Potter, 2014), by Kelsey Nixon.
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