Frank's RedHot Original hot sauce bills itself as the perfect blend of flavor and heat, and while you are welcome to experiment with all kinds of different hot sauces, you will probably find that it's Frank's RedHot that makes you feel like you are eating authentic, traditional Buffalo wings. It is, as they say on their website, the "secret ingredient used in the original Buffalo wings created in Buffalo, N.Y. in 1964." A fine year for wings. I'm a believer.
For the Wings:
Vegetable oil, or nonstick cooking spray, for oiling the baking sheet
4 pounds chicken wings, whole or cut apart at the joints; wing tips discarded, if desired
2/3 cup Frank's RedHot pepper sauce, or, to taste (2/3 cup of hot sauce makes for some pretty spicy wings. You can use less if you want.)
For the Blue Cheese Dressing:
1 cup crumbled blue cheese
1/2 cup sour cream
1/2 cup heavy (whipping) cream, or half-and-half
1 Tbsp. white-wine vinegar, or cider vinegar
Kosher, or coarse, salt and freshly ground black pepper, to taste
Celery sticks for serving (optional, but recommended)
Preheat oven to 500. (If your oven goes to 550, all the better; do that.) Lightly oil a rimmed baking sheet, or spray it with nonstick spray. If you have an exhaust fan, turn it on.
Place the wings on the baking sheet, meaty-side down. Bake the wings until quite crispy, 30 minutes, turning them after 15 minutes.
Meanwhile, make the dressing. Mix together the blue cheese, sour cream, cream, vinegar and salt and pepper in a small bowl. Set aside.
Remove the wings from the oven and sprinkle the hot sauce over them. Toss so the wings are coated with the sauce (use tongs if the wings are too hot). Serve on a platter with the blue cheese dressing for dipping and, if desired, the celery sticks.
The blue cheese dressing and honey-garlic sauce can be made up to 2 days ahead of time and stored in the fridge.
From Dinner Solved! (Workman) by Katie Workman.