Prep Time: 80 minutes

Serves 2

• 1 pound Chicken Wings, defrosted
• 1 pound Sweet Potatoes, cut into fries
• 4 ounces Blue Cheese, crumbled (our favorites are Jasper Hill Bayley Hazen Blue or Point Reyes Original Bleu)
• 2 Tbsp. Sriracha (we love Capitol Sriracha for this with it's local honey flavor)
• 1/2 Tbsp. Baking Powder
• 1 Tbsp. Cooking Oil
• 1/2 cup Sour Cream
• 1 Tbsp. White Vinegar
• 1/2 cup Butter, melted
• Salt and Pepper to taste

Preheat the oven to 250 degrees. Pat the chicken wings dry with a paper towel. In a large mixing bowl or plastic bag, toss together the chicken and the baking powder along with a pinch of salt until evenly coated. Place the wings skin side up on a baking sheet fitted with a baking rack. If you don't have a baking rack, crumple tin foil into a large circle the size of your pan and set the wings on that. Place the sheet into the oven and bake for 30 minutes. Meanwhile, in a large mixing bowl, toss together the sweet potatoes and oil with a pinch of salt. Place onto a separate baking sheet and set aside.

To make the blue cheese sauce, whisk together the cheese along with the sour cream and white vinegar. Season with salt and pepper and place in the refrigerator until ready to use. When the chicken has been baking for 30 minutes, increase the temperature to 425 degrees and add the tray of sweet potato fries. Bake both for another 40 minutes, turning once, until crispy. Remove from the oven.