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1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats |
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1 teaspoon (5g) baking powder per pound of chicken wings |
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1 teaspoon (5g) kosher salt per pound of chicken wings |
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2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings |
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2 tablespoons (1 ounce; 30ml) Frank's RedHot Sauce per pound of chicken wings |
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Blue cheese dressing, for serving |
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Celery sticks, for serving |
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toss wings in seasoning |
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bake 20 minutes, flip, bake 20 more minutes, flip, bake 15 minutes. |
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toss in wet seasoning, optional |