12 chicken wingettes, separated at the joint and tips discarded
1 tbsp vegetable oil
Salt and pepper
Blue Cheese Dipping Sauce
¼ cup sour cream
¼ cup cream cheese, at room temperature
¼ cup crumbled blue cheese
⅔ cup Tapatio Hot Sauce
½ cup cold unsalted butter
¼ tsp cayenne pepper
⅛ tsp garlic powder
Position an oven rack in the upper third of the oven and preheat to 450°F.
Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper.
Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
To make the blue cheese dipping sauce: In a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate until ready to use.
For the Buffalo sauce: Put all the ingredients in a pan and set over medium heat until it starts to boil, making sure to stir regularly.
Remove from the stove, let it cool down for a little bit and then cover the wings. The best way is to transfer to a plastic bag, put in the wings and shake.