buffalo chicken wings

Ingredients:
1 ½ pounds chicken wings, flats and drumettes separated 
¼ teaspoon baking soda
¼ teaspoon garlic powder
¾ teaspoon kosher salt 
¾ teaspoon freshly ground black pepper, divided
½ teaspoon onion powder
¼ cup hot sauce (preferably Frank’s Red Hot) 
1 ½ tablespoon unsalted butter 
1 tablespoon light brown sugar
¼ cup crumbled blue cheese, room temperature
¼ cup plain whole-milk yogurt 
½ teaspoon white vinegar
1 tablespoon milk
4 stalks celery

Directions:

Place a rack in upper third of the oven; preheat to 250°. Line a rimmed baking sheet with a double layer of foil, then set a wire rack over foil. The wire rack is important for it ensures that hot air can circulate all around the wings, which helps to get them super-crispy.

Combine ¼ teaspoon baking soda, ¼ teaspoon garlic powder, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon onion powder in a large Ziploc bag.  

Pat the chicken wings dry with paper towels, as dry as you can, and add to the Ziploc bag with the spice mixture. Close the bag and shake until evenly coated. 

Arrange the wings on the prepared rack, spacing evenly without crowding. Bake the wings for 25 minutes; they will look pale but will begin to look dry, which is what you want. Increase the oven temperature to 500° and continue to bake, turning wings halfway through with tongs, until bubbly and golden, about 30 minutes. Remove from the oven and allow them to rest for 5 minutes so they cool slightly, which will allow the skin to crisp up even more.

While the wings bake, bring ¼ cup hot sauce, 1 ½ tablespoons unsalted butter, and 1 tablespoon light brown sugar to a simmer in a small saucepan over medium heat. Cook, swirling occasionally, until slightly reduced and thickened, about 6–8 minutes. 

Meanwhile mix ¼ cup crumbled blue cheese, ¼ cup plain whole-milk yogurt, ½ teaspoon white vinegar, 1 tablespoon milk and season with freshly ground pepper, kosher salt, and 1/8 teaspoon onion powder in a small bowl until just combined. Cover and chill until ready to use. 

Wash and trim four celery stalks. Slice on a diagonal into 3"-long sticks. Arrange the celery on a platter with a small bowl of the blue cheese dressing.

Transfer the wings to a large bowl, pour the buffalo sauce over, and toss until evenly coated. 

Transfer the wings to platter with celery and blue cheese dressing