3/4 cup plain flour
1/2 tsp cayenne pepper
½ tsp garlic powder
½ tsp salt
1.5kg chicken wing nibbles (approx. 24)
3/4 cup (100g) melted butter
3/4 cup hot pepper sauce (such as Frank's Red Hot sauce)
2/3 cup Greek yogurt
2 Tbsp lemon juice
50g blue cheese, crumbled
2 Tbsp chives, finely chopped
Dill pickles, thinly sliced, celery sticks, to serve
Preheat oven to 210°C (190° fan-forced). Line a baking tray with foil and lightly grease with olive oil spray. Place flour, cayenne pepper, garlic powder and salt into a large snap-lock bag. Shake to combine, add chicken, seal bag and toss until well coated, shaking off excess flour. Place chicken onto prepared tray and refrigerate at least 30 minutes.
In a medium bowl, whisk together butter and hot sauce. Dip chicken into butter mixture, and return to baking tray. Cook in oven for 30-35 minutes or until the chicken is cooked through, turning halfway to ensure even cooking.
Meanwhile, in a small bowl combine yoghurt, lemon juice, blue cheese and chives. Season and stir well to combine.
Serve chicken with yoghurt ranch dressing, pickles and celery sticks.