Ingredients
2 pounds chicken wing pieces
2 teaspoons canola oil
¾ cup Franks Red Hot sauce
4 tablespoons unsalted butter, melted
¼ cup red wine vinegar
4 ounces blue cheese crumbles, I love to use Maytag blue cheese
1 cup sour cream
8 celery stalks, ends trimmed
3 carrots, peeled and cut into 3-inch sticks
Instructions
- Preheat oven to 450˚F. Pat dry chicken wings with a paper towel. Toss with 2 teaspoons of canola oil.
- Line a 36 x 18-inch rimmed baking sheet with foil. Spread chicken wings out on the baking sheet, making sure they do not overlap. (You want just one layer.) If needed, use a second baking sheet.
- Roast in the oven for 25 minutes until crispy. Longer if needed.
- Meanwhile in a bowl, mix hot sauce, butter, and vinegar together. Set aside.
- In a separate bowl, mix blue cheese and sour cream together. Set aside.
- Toss the crispy wings in the bowl with the hot sauce. Serve with celery stalks, carrots, and blue cheese dip
