Baked Buffalo Wings

• •
  1 tablespoon kosher salt
• •
  Garlic powder(10g)
• •
  Paprika, Ground(10g)
• •
  Chicken Wingettes Or Drumettes(1814g)
• •
  Egg Whites(908g)

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

• •
  Hot Sauce, Frank'S RedHot(120g)
• •
  Honey(5g)
• •
  Butter(60g)
• •
  Blue cheese dressing
• •
  Celery

Instructions

1. 1Pat the chicken wingettes dry with paper towels, then place in a large bowl. Drizzle with the liquid egg whites and toss until evenly coated.
2. 2In a small bowl, combine the garlic powder and paprika. Sprinkle the mixture over the coated wings and toss until all pieces are evenly seasoned.
3. 3Heat a large skillet or two medium skillets over medium-high heat and add the chicken wings in a single layer (work in batches if needed). Cook 8–10 minutes per side, turning once, until the skin is golden brown and crispy and an instant-read thermometer inserted at the thickest part reaches 165°F.
4. 4While the wings cook, make the buffalo sauce: In a small saucepan over medium-high heat, combine the Frank's RedHot Sauce and honey. Whisk continuously until the mixture comes to a simmer, about 2–3 minutes. Add the salted butter and cook, whisking occasionally, until the butter is fully melted and the sauce is smooth, about 1–2 minutes. Remove from heat.
5. 5Transfer the hot cooked wings to a large bowl and pour the buffalo sauce over them. Toss until all wings are evenly coated.
6. 6Divide the buffalo wings evenly into 6 airtight containers while hot. Allow to cool slightly before sealing.
7. 7Pack the blue cheese dressing and celery sticks in separate small containers and store alongside the wings.
8. 8Refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through before serving.