Baked Buffalo Chicken Wings
These oven-baked Buffalo-style chicken wings are a lighter alternative to the classic fried version, echoing the famous recipe from Anchor Bar in Buffalo, NY.
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Instructions
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Preheat the oven to 425 F.
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For the dressing, combine sour cream, mayonnaise, blue cheese, green onion, salt, and pepper in a medium bowl; refrigerate for at least 1 hour.
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Cut celery into thin sticks and soak in ice water for 30-60 minutes.
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Pat chicken wings dry. Toss wings with vegetable oil, salt, and pepper in a large bowl.
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Whisk flour, chili powder, and cayenne in a small bowl. Sprinkle this mixture over the wings and toss to coat.
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Arrange coated wings, skin-side up, on two baking sheets. Bake for approximately 45 minutes, turning occasionally, until crisp.
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In a large skillet, melt butter over medium-low heat. Stir in hot sauce, vinegar, and salt to taste.
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Add the baked wings to the skillet and toss to coat thoroughly with the sauce.
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Serve wings warm with the prepared blue cheese dip and celery sticks.