Name: Basically Buffalo Wings
Yield: 4–6 servings
Ingredients: 3 lb. chicken wings, flats and drumettes separated; ½ tsp. baking soda; ½ tsp. garlic powder; 4¼ tsp. kosher salt, divided; 1½ tsp. freshly ground black pepper, divided; 1¼ tsp. onion powder, divided; ½ cup hot sauce (preferably Frank’s Red Hot); 3 Tbsp. unsalted butter; 2 Tbsp. light brown sugar; ½ cup crumbled blue cheese; ½ cup plain whole-milk yogurt; 6 stalks celery

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Photo by Chelsie Craig, food styling by Jennifer Ophir

Want crispy-spicy chicken wings without having to deep-fry at home? We got you. A few tricks guarantee oven-baked wings that are every bit as irresistible as the ones you get at the bar. First, adding baking soda to the dry rub does something...science-y to the chicken skin that facilitates extra crispiness. And starting the wings at a low temperature before blasting them with high heat helps to render out some of the fat from the skin as well, which gets them brown faster. Want to double or triple this recipe for a crowd? You can bake them all at the lower temperature before guests arrive, pull them out, and crisp them up one batch at a time so everyone gets piping hot wings.