Classic Crispy Salt & Pepper Wings by Sammy Montgoms
10
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Ingredients
Cooking spray
1 spray(s)
Uncooked whole chicken wing with skin and bone
2 pound(s)
Olive oil
1 Tbsp
Cornstarch
2 Tbsp
Smoked paprika
½ tsp
Black pepper
1 tsp
Kosher salt
2⅛ tsp, divided
Plain fat free Greek yogurt
¼ cup(s)
Blue cheese
2 Tbsp, crumbled
Apple cider vinegar
1 tsp
Garlic clove
1 clove(s), chopped
Buffalo wing sauce
6 Tbsp, or your favorite hot sauce
Scallions
4 medium
Instructions
1
Preheat oven to 425°F. Arrange a wire rack in a sheet pan. Coat the rack with cooking spray.
2
With paper towels, pat the chicken wings until very dry. In a large bowl, combine the wings and oil. Toss until well coated. Add the cornstarch, paprika, pepper, and 2 tsp salt. Toss to coat.
3
Arrange the wings in a single layer on the rack. Bake 40 to 45 minutes, until cooked through and crispy, turning wings over halfway through.
4
Meanwhile, prepare the blue cheese dipping sauce by stirring together the yogurt, vinegar, blue cheese, garlic, and remaining 1/8 tsp salt until smooth.
5
Serve wings with the blue cheese sauce and the Buffalo sauce. Garnish with the scallions.
6
Serving size: about 4 wingettes or drumettes and 1 Tbsp each Buffalo sauce and blue cheese sauce
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