Difficulty: Easy - for beginners
24 chicken wing drumettes (2 1/2-3 lb)
1/2 tsp salt
1 tsp vegetable oil
1/4 cup buffalo wing sauce or Louisiana-style hot sauce
2 tbsp Smoky Barbecue Rub
Celery & Dip
4 large stalks celery
1/2 cup mayonnaise
1/3 cup sour cream
1/4 tsp coarsely ground black pepper
1/4 cup (1 oz) crumbled blue cheese
For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in large Colander. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.