Baked Barbecue Chicken Wings With Blue Cheese Dip And Celery
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 55 min · Chicken · gluten-free, high-protein
882 cal
54g protein
27g carbs
62g fat
per serving · estimated
Ingredients
- 1 1/4 lb chicken wings, split
- 1/2 cup barbecue sauce
- 1/4 cup blue cheese dressing
- 1/4 cup crumbled blue cheese
- 3 ribs, cut in sticks celery
- 2, cut in sticks carrots
- 3/4 tbsp canola oil
- 1 tbsp total baking powder, salt, pepper and garlic powder
Method (tap to check — screen stays awake)
- Pat the wings bone dry, then toss with the oil, a teaspoon of baking powder, salt, pepper and garlic powder; the baking powder is what crisps the skin.
- Arrange skin side up on a wire rack over a sheet pan with space between each piece so they roast rather than steam.
- Bake at 425F for 40 minutes, rotating the pan once, until the skin is taut, blistered and audibly crisp when tapped.
- Toss the hot wings with half the barbecue sauce, return to the rack, and bake 5 minutes more until the glaze is tacky and set rather than wet.
- Stir the crumbled blue cheese into the dressing for a chunky dip.
- Pile the wings on a platter with the remaining sauce, the dip and the cold celery and carrot sticks.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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