Chef's Tip
The secret to extra-crispy wings is patting them completely dry before tossing with baking powder, which changes the skin's pH level and promotes browning and crisping during cooking.
Instructions
- Pat chicken wings dry with paper towels. Place in a large bowl.
- Mix baking powder, salt, and garlic powder in a small bowl, then sprinkle over wings and toss to coat evenly.
- Arrange wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour or up to overnight.
- Preheat oven to 425°F. Bake wings for 20 minutes, flip, then bake another 15-20 minutes until golden brown and crispy.
- While wings bake, make the Buffalo sauce: Whisk together hot sauce, melted butter, and honey (if using) in a large bowl.
- For the blue cheese dressing: Combine blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, and garlic in a food processor. Pulse until mostly smooth but still slightly chunky. Season with salt and pepper.
- When wings are done, transfer them directly to the bowl with Buffalo sauce and toss until well coated.
- Return wings to the wire rack and bake for 3-5 more minutes to set the sauce.
Plating
Arrange wings on a platter with celery sticks on the side. Serve blue cheese dressing in a small bowl for dipping. Garnish with additional blue cheese crumbles and chopped chives if desired.
Storage & Reheating
Wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven until hot and crispy, about 10-15 minutes. Blue cheese dressing will keep in the refrigerator for up to 5 days. The celery should be cut fresh before serving.
About This Recipe
This recipe recreates The Ground Round's classic Buffalo wings known for their perfect balance of crispiness and sauce coverage. The double-cooking method produces the signature texture of restaurant wings. The homemade blue cheese dressing elevates the dish with chunks of real cheese and a tangy flavor that complements the spicy wings.