Classic Buffalo Wings with Creamy Gorgonzola Sauce

We all know I'm a huge fan of fall. But truthfully, my favorite part isn't the weather and the chance to be cozy pretty much 24/7. No no. Fall means football! And football is love. 

Watching football pretty much every day of the week would probably be exciting enough if it wasn’t for the fact that there are some iconic foods that were just made for enjoying when watching food. And what could be more iconic of a football snacking food than wings? 

Wings are my holy grail of bar food/football food/any time food. They're saucy, crispy, juicy, spicy and messy (which is half of what makes them good!) I can go to town on some wings. Any time. Any where! While there’s something so nostalgic about ordering them in a good dive bar, I actually love to whip them up at home.

I love whipping up wings at home because I have found the perfect method for making fryer-like-crispy-without-actually-frying wings. You heard me! The secret to the crispiest, oven baked wings is actually coating them in baking powder and drying them in the fridge for as long as you can - at least 2 hours but more if you have the patience. The result is the crispiest wings that I douse in a classic buffalo sauce, because why mess with perfection? I even create a perfect homemade Gorgonzola sauce for dunking. Just a few ingredients paired with the right technique is all it takes to have restaurant quality wings at home for your football watching festivities. 

Classic Buffalo Wings with Creamy Gorgonzola Sauce

Ingredients

Wings

• 4 pounds chicken wings

• 4 teaspoons salt

• 4 teaspoons baking powder

Buffalo Sauce

• 1/2 cup Frank's hot sauce

• 2 tablespoons butter

Creamy Gorgonzola Sauce

• 1/2 cup mayo

• 1/2 cup sour cream

• Juice of 1/2 lemon

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Dash of Tabasco or your favorite hot sauce

• 1/4 cup Gorgonzola crumbles

Directions

Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on a baking sheet and refrigerate, uncovered, for at least 2 hours and up to 24 hours. The longer you let them sit in the fridge, the crispier they become!

Meanwhile, make your Gorgonzola sauce by combing all ingredients in a medium-sized bowl. Can be made in advance. Refrigerate for at least 30 minutes before serving.

Preheat oven to 450 degrees. Arrange chicken wings in a single layer on a baking sheet and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Meanwhile, make the buffalo sauce by heating butter and hot sauce in a medium saucepan over medium heat, stirring occasionally, until combined. Transfer sauce to a large bowl.

Remove wings from oven and let cool for 5-10 minutes. Coat wings with buffalo sauce and serve with Gorgonzola sauce and celery sticks.