Classic Buffalo Wings

Ingredients

• 3 pounds chicken wings

• 2 teaspoons kosher salt (or 1 teaspoon table salt)

• 1/4 cup (1/2 stick) butter

• 1/2 teaspoon all-purpose flour (this keeps the sauce from separating, but it’s fine to omit to keep it keto)

• 1/4 cup hot sauce, preferably Frank’s Original RedHot

• Blue cheese dressing (recipe below)

• Celery sticks and/or carrot sticks for serving (I used a whole head of celery for 4 servings)

Directions

• Line a large rimmed pan with parchment paper or nonstick foil. Arrange the chicken wings on the pan and salt them, first on one side and then on the other, using all the salt.

• Cover the wings – I just lay a piece of wax paper over them – and refrigerate them for 4-6 hours (or even better, overnight). Note that the recipe will still work fine if you don’t have time to refrigerate at all.

• When you’re ready to bake them, take the wings out of the fridge and preheat your oven to 375ºF.

• Roast the chicken wings for an hour, flipping them once halfway through, or until the wings are deeply golden, very crisp and frying in puddles of their own fat. (If they are not browning for some reason, turn your oven up 25º.)

• A few minutes before the wings are finished baking, melt the butter in a small pot over medium-low heat. Add in the flour and cook for 30 seconds (if using), then incorporate the hot sauce and whisk just until thick and blended, about another 30 seconds.

• Transfer the wings to a bowl or on a platter, pour the sauce over them, and toss. Serve with the celery and blue cheese dressing.

Blue Cheese Dressing

Using a blender, food processor, or a sturdy whisk, whir together 1/2 cup crumbled blue cheese, such as Maytag, Danish, or gorgonzola, 1/2 cup mayonnaise (I use full-fat Best Foods or Hellmann's), 1/4 cup buttermilk, 1 tablespoon white or white wine vinegar, and freshly ground black pepper to taste. Thin with more buttermilk as desired, add salt to taste, and serve with lots of celery sticks.

Source: diaTribe.org