by EMMA CHRISTENSEN
Doused in a double dose of hot sauce, these oven-baked wings are arguably just as crispy, just as sticky, and just as irresistible as their deep-fried brethren.
Cut up the chicken wings, if necessary.
Melt the butter in a small saucepan over medium-low heat. Remove from the heat and whisk in the hot sauce and salt.
Coat the wings with half the sauce. Marinate at room temperature for 20-30 minutes or in fridge for up to 24 hours.
Line baking sheet with aluminum foil. Arrange wings on the baking sheet.
Broil for 10 to 12 minutes until browned in spots, 10 to 12 minutes.
Flip and broil for another 10-12 minutes until the skin is crispy.
Toss with the remaining buffalo sauce.
Serve while still piping hot with the blue cheese dressing and celery sticks.