I had difficulty with the salt in the original recipe. My source gives the measurements for 2 types of kosher salt, neither of which I have. So, it was a guessing game. I guessed wrong and suffered the result. Which is why I have cut the salt in this WAY back for this version. You can always salt after the wings are cooked, but you cannot un-salt them.
2 lbs chicken wings
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
3/4 teaspoon onion powder
1/4 cup Franks Red Hot sauce
2 Tablespoons butter
1 tablespoon brown sugar
BLUE CHEESE DIP
1/2 cup crumbled blue cheese
1/2 cup whole milk yogurt
fresh veggies for dipping
Place rack in upper third of oven and preheat to 250. Spray a rimmed
baking sheet with non-stick cooking spray and set a wire rack in the
baking sheet. The rack will help with getting the wings crispy,
but if you dont have one, just put the wings directly into
the baking pan.
Cut wings at their joints, separating them into flats and drumettes
and pat dry with paper towels. Dry them as well as you can.
Mix salt, garlic powder, pepper and onion powder together in
a large bowl. Toss wings in mixture until evenly coated and arrange
in single layer on prepared rack. Try to be sure there is some space
between each piece. They need that space to help them to crisp up.
Bake at 250F for 25 – 30 minutes. This will help to render
out the fat.
Increase oven temperature to 500F and cook until bubbly and golden,
about 25 – 30 minutes, turning halfway through.
Remove from oven and allow to stand 5 minutes.
Meanwhile, prepare the hot sauce and dip.
HOT SAUCE: In small saucepan, over medium heat bring
Franks Red Hot, butter and brown sugar to a simmer in a
small saucepan over medium heat. Cook, swirling occasionally, until
slightly reduced and thickened, 6–8 minutes.
BLUE CHEESE DIP: Combine yogurt and crumbled blue cheese together
in small ball. Stir to combine.
Transfer wings into large bowl, pour hot sauce over top and toss
Serve with fresh veggies and Blue Cheese dip.