Author note: This recipe can be doubled, however do not double the corn starch. Start with 2 tsp and increase the amount if necessary.
Ingredients
1/2 tsp granulated garlic
1 tsp cayenne pepper
1 1/2 tsp kosher salt
2 tsp baking powder
2lbs chicken drumettes
3/4 cup blue cheese crumbles, plus more for topping
3/4 cup cream
1 1/2 tsp corn starch
Instructions
In a large bowl combine the garlic, cayenne, salt and baking powder.
With a paper towel, pat the drumettes dry. Place into the bowl and toss to thoroughly coat.
Place a cooling rack on top of a rimmed sheet pan. Add the chicken to the rack and place into the fridge, uncovered, for at least 4 hours, up to 24 hours.
Heat the oven to 450 degrees. Place the chicken into the oven and cook for 35 to 40 minutes, flipping the chicken halfway through the baking time to ensure crispy skin.
After flipping the chicken, make the blue cheese sauce.
In a small saucepan, add the blue cheese and cream. Cook over low heat until the blue cheese is melted and incorporated with the cream, about 4 to 5 minutes. In small batches, whisk in the corn starch and continue to keep warm until the sauce thickens, about 5 minutes.
Serve the wings with sides of blue cheese sauce.
