Buffalo Wings

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil, then place a wire rack on top and lightly grease it.

Prepare the chicken wings by cutting off and discarding the wing tips, then separating each wing at the joint into two pieces — the drumette and the flat.

Pat the wing pieces thoroughly dry with paper towels, as removing excess moisture is essential for achieving a crispy exterior during baking.

Arrange the wing pieces in a single layer on the prepared wire rack and bake in the preheated oven, turning once halfway through, until the skin is golden brown and cooked through.

While the wings bake, prepare the sauce by melting the margarine in a small saucepan over medium-low heat, then add the minced garlic cloves and cook briefly until fragrant.

Stir the Lipton Golden Onion Recipe Soup Mix, white vinegar, water, ground red pepper, and ground cumin into the melted margarine mixture, whisking to combine thoroughly into a smooth, cohesive sauce.

Remove the sauce from heat and allow it to rest briefly so that the flavors meld together before coating the wings.

Transfer the hot baked wings to a large bowl, pour the prepared sauce over them, and toss vigorously to ensure every piece is evenly and generously coated.

Arrange the sauced wings on a serving platter alongside fresh celery sticks and a bowl of Wish-Bone Chunky Blue Cheese dressing for dipping, and serve immediately while hot.