Roasted Buffalo Chicken Wings



  1. Heat the oven to 400 F.
  2. To make the dressing, whisk together the yogurt, blue cheese, and lemon juice and sprinkle with salt and pepper.
  3. Refrigerate it while making the wings or for up to a few hours.
  4. Combine the hot sauce, butter, vinegar, and garlic in a bowl.
  5. If the wings are not already divided into 2 pieces, cut them apart through the center of the joint.
  6. If the pointed tips are still attached to the lower sections, remove them to save for stock or discard.
  7. Put the chicken wings in a large roasting pan, drizzle with the oil, and sprinkle with salt and pepper.
  8. Toss to coat, then spread the wings out in a single layer.
  9. Put the pan in the oven and roast, undisturbed, until the bottom is coated with fat and the wings are beginning to brown, 25 to 35 minutes.
  10. Brush the wings with some of the drippings, then spoon out as much of the liquid as possible.
  11. If the wings are still sticking to the bottom of the pan, return them to the oven until they release easily, another 5 to 10 minutes.
  12. Turn the wings over, brush again with drippings, then spoon off any more fat.
  13. Return the wings to the oven until browned and again release easily, 15 to 20 minutes.
  14. Raise the oven temperature to 450 F.
  15. Spoon off fat for the last time.
  16. Drizzle the wings with the hot sauce mixture and toss to coat; spread them out in a single layer, and return them to the oven.
  17. Cook, tossing once or twice, until crisp all over, 5 to 10 more minutes.
  18. Serve hot or at room temperature, with the celery and blue cheese dressing.