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Photo of Classic Crispy Salt & Pepper Wings by Sammy Montgoms by WW

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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