I love a good chicken wing. For me it is the crispy texture that is a vehicle for blue cheese dressing that wins me over.
There are so many varieties of chicken wings to choose from it can be overwhelming. I love the skin of a fried chicken wing but I don’t like the mess in my home. Smoked wings? They are good too. Most recently, I have been going for baked wings. Less mess and a smidge healthier. As much as I love the OG wing, the Buffalo style, I have been branching out lately and trying a variety.
I was introduced to this method of baking wings by Chef Michael Symon. Coating the wings in baking powder helps get the skin crispy without frying. When they are done you can finish them any way you would like. A rub? Sounds good. Sauce? Go for it.
Blue cheese is my jam. All day, every day. A lot of folks like to dip their wings in ranch and that’s fine too. I am a classic type of person and that is how i originally ate wings, therefore that is what I tend to love. Here I have paired my wings with homemade blue cheese dressing that is a bit thinner in consistency but has a punch of flavor with some vinegar.
I hope you enjoy this style of wing. Feel free to play with the rub recipe. Make it yours. Anyway you make them you are a winner. You know I had to say it, winner, winner, chicken wing dinner.
Preheat oven to 450 degrees. Line baking sheet with foil and spray with a lot of oil.
Put chicken wings in a large bowl. Sprinkle with baking powder and toss evenly. Spread them on the baking sheet. Bake for 15 minutes, turn them over and bake for 10-15 minutes more or until baked through.
Dry Rub: Mix ingredients in a large bowl.
Remove the wings from the oven and put into the bowl with the dry rub. Toss to coat. Place on serving tray. Serve with a variety of hot sauces and celery sticks
Salad dressing: Mix all of the ingredients in a bowl. Add salt to taste. You can thin out with a bit of milk or heavy cream if you prefer a thinner dressing.