The most flavourful wings you'll ever eat - and they are baked… so almost good for you.
3 pounds (about 1.5 kg) chicken wings, split at the joints
2 stalks celery, cut into thirds
2 carrots, cut in quarters
2 bay leaves
1 cup chicken broth
1 cup Frank's RedHot sauce
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey
Preheat the oven to 425ºF.
Put the chicken wings, celery, carrot, bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water in a deep skillet. Bring to a simmer over medium heat, until the chicken is almost cooked through, about 18 minutes.
Transfer the wings to a baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with a blue cheese dip and reserved sauce.