Ingredients
Wings:
2 lb (900 g) trimmed, halved chicken wings (about 25 wingettes and drumettes)
2 tsp vegetable oil
1 tsp salt
2/3 cup all-purpose flour
Sauce:
1/4 cup Louisiana chili lime hot sauce
1/4 cup unsalted butter
1 tbsp white vinegar
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp worcestershire sauce
Celery sticks to taste
Blue cheese dressing to taste
Preparation
Line 2 rimmed baking sheets with parchment.
For wings, toss wingettes and drumettes with oil and salt in large bowl.
Put flour in large plastic bag. Add wings. Close bag and shake to coat evenly. Shake off excess flour and spread wings evenly on prepared baking sheets. Discard remaining flour.
Roast in preheated 400F oven on racks closest to centre for 15 minutes. Switch racks. Roast 15 minutes. Turn each piece and roast 10 minutes. Switch racks. Roast 10 minutes or until skin is browned and crunchy, and flesh is tender.
Meanwhile, for sauce, stir ingredients in small pan over low heat until butter melts and mixture is warm. Set aside.
When wings are ready, pull out pieces of parchment and toss all the pieces onto one baking sheet. Drizzle sauce over top. Turn gently with spatula to coat.
Transfer to platter. Serve with celery sticks and blue cheese dressing alongside
