1Set the skinned chicken wings on a wire rack and blow a fan on it for about two hours, rotating it slightly every 15 minutes.
2Make a slurry with avocado oil, smoked paprika, onion powder and garlic powder.
3Mix the slurry with the chicken wings and add salt and pepper to taste.
4Divide the wings into three bowls and add potato starch to one, baking powder to another and leave the third bowl as is.
5Place all wings onto a wire rack and bake them in a preheated 410°F (210°C) oven for 55 minutes.
6Make the blue cheese dressing in a food processor by combining mayonnaise, sour cream, buttermilk, blue cheese, lemon juice, Worcestershire sauce, salt and pepper.
7Finely chop fresh chives and mix them into the blue cheese dressing. Store the dressing in a container and refrigerate.
8Make the buffalo sauce by sautéing thinly sliced garlic in a pan with oil until light golden brown.
9Add Franks red hot original, honey, and pepper to the pan and cook for 3-4 minutes.
10Reduce the heat and add cold unsalted butter in small amounts, whisking until it melts.
11Toss the baked chicken wings in the buffalo sauce.
Ingredients
1 little bit avocado oil
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 salt
1 black pepper
1 tablespoon potato starch
1 tablespoon baking powder
3 tablespoon mayonnaise
3 tablespoon sour cream
1 tablespoon buttermilk
5 oz blue cheese
1 tablespoon Worcestershire sauce
1 lemon
2 tablespoon chives
1 tbsp neutral oil
3 cloves garlic
1.5 cups Franks red hot original
1 stick cold unsalted butter
2 tbsp honey
Equipment
wire rackfanbowlrubber spatulasiftfood processorwhiskmedium heat pan