Rachael Ray’s Hot Wings

3 to 4 pounds chicken wings, split and tips removed or drummers
2 sticks butter
1 cup Sriracha hot sauce
3 tablespoons white wine vinegar
Salt

For the Blue Cheese Ranch Dressing:
1 cup sour cream
1/2 cup buttermilk or half-and-half
1 tablespoon lemon juice
1 clove garlic, grated
Salt and pepper
1 cup blue cheese crumbles
3 tablespoon fresh herbs such as chives, dill and parsley, finely chopped

Preheat oven to 450ºF.

Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.

Combined blue cheese ranch dressing ingredients and reserve.

Place a small saucepot over medium heat and melt the butter. Whisk in the sriracha, white wine vinegar and salt until combined then set aside.

Place the wings onto a baking pan and roast 15-20 minutes, or until golden brown and crispy.

Transfer the wings to a large bowl then pour the butter and sriracha mixture over top and toss.

Serve with Blue Cheese Ranch Dressing alongside for dipping.

Serves 6-8 as a snack