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12 lines
523 B
12 lines
523 B
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
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