Ron Wilson

Ron Wilson

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Rita's Chicken Wings for the Big Game


3 pounds chicken wings cut into drumettes and flats

Coating ingredients - whisk together

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons garlic powder

Pinch of cracked pepper

Buffalo sauce - whisk together

1/4 cup unsalted butter, melted

1/2 cup Frank's Original Red Hot Sauce

1-2 tablespoons honey, white sugar or brown sugar


Whisk together 2 cups mayonnaise, 1/2 cup sour cream. 1/4 cup vinegar and a heaping tablespoon minced garlic. Stir in 2 tubs crumbled blue cheese.


Preheat oven to 450. Line a baking pan with foil. Place a cooling rack inside the pan.

Pat dry chicken wings. Transfer them to a large bowl.

Combine coating ingredients, and sprinkle the mixture over the wings. Toss until evenly coated. 

Place on rack, leaving 1-inch of space between each wing.

Roast 30 minutes, then flip and continue to cook until crisp and golden brown, about 15-20 minutes more.

Serve with:

Ranch dressing

Nell’s blue cheese dip

Celery sticks for serving

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