Oven-Baked Turmeric Garlic Chicken Wings with Blue Cheese Dip

Starting the wings in a cold oven makes the skin crisp up even more. Promise. Double the recipe if you have a crowd to feed.

Serves 4

Wings

• 1 t garlic powder

• 1⁄2 t cumin

• 1⁄4 t smoked paprika

• 1⁄2 t onion powder

• 2 t brown sugar

• 1 t ground turmeric

• 2 t kosher salt

• 1⁄2 t black pepper

• Pinch cayenne (or more)

• 2 lbs chicken wings, split

• 1 2” knob fresh turmeric, grated

• 1 2” knob fresh ginger, grated

• 2 cloves garlic, grated

• 2 T avocado oil, or canola

Blue Cheese Dip

• 1⁄2 c mayonnaise

• 1⁄2 c sour cream

• 3 oz crumbled blue cheese, gorgonzola, stilton, danish all work

• 1 large clove garlic, grated

• 1 T lemon juice

• Pinch cayenne (or more)

• 1⁄2 t black pepper

• 1⁄4 t kosher salt

• Garnish: carrot and celery sticks, chopped cilantro

Make the spice rub by combining the first 9 ingredients in a small bowl. Place wings in a single layer on a foil-lined sheet pan and coat on all sides with spice mixture. Set aside.

Combine grated turmeric, ginger, garlic and oil in a small bowl. Using your hands or tongs, coat wings in oil mixture. Let wings marinate at room temperature for 30 minutes.

Transfer sheet pan to the oven, then turn on the oven to 425 (or convection bake to 400). Roast wings for 30 minutes, then use tongs to turn them over and roast for another 20-25 minutes.

Make the blue cheese dip by combining all the ingredients in a small bowl and stirring to combine. Taste, adding more salt or spice if you wish. Transfer wings to a serving platter. Garnish with celery and carrot sticks if desired.