Crispy Buffalo Chicken Wings (Printable Version)
Crispy chicken wings tossed in tangy buffalo sauce paired with a creamy blue cheese dip and fresh veggies.
# What You'll Need:
→ Chicken Wings
01 - 3.3 lbs chicken wings, separated into flats and drumettes
02 - 2 tablespoons baking powder, aluminum-free
03 - 1 teaspoon kosher salt
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon black pepper
→ Buffalo Sauce
06 - 1/4 cup unsalted butter
07 - 1/2 cup hot sauce, preferably Frank's RedHot
08 - 1 tablespoon honey or brown sugar, optional for sweetness
→ Blue Cheese Dip
09 - 3.5 oz blue cheese, crumbled
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 1 small garlic clove, minced
14 - Salt and black pepper, to taste
→ To Serve
15 - Celery sticks
16 - Carrot sticks
# Step-by-Step:
01 - Preheat your oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat the chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, garlic powder, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 20 minutes, flip carefully, then bake for another 20 to 25 minutes until golden brown and crispy.
04 - While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce and honey or brown sugar, if using, until smooth and fully combined. Remove from heat and set aside.
05 - In a medium bowl, combine crumbled blue cheese, sour cream, mayonnaise, lemon juice, and minced garlic. Mix well, mashing some of the cheese against the bowl's side for a creamier consistency. Season with salt and pepper to taste.
06 - When wings are done cooking, transfer them to a large clean bowl. Pour the prepared buffalo sauce over the wings and toss thoroughly until evenly coated.
07 - Serve wings immediately alongside the blue cheese dip, celery sticks, and carrot sticks. Best enjoyed while hot and crispy.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-level crispiness without deep frying
- That homemade blue cheese dip puts store-bought versions to absolute shame
- Perfect for feeding a crowd without spending all day at the stove
02 -
- Letting wings air dry in the fridge uncovered for a few hours before cooking makes them extra crispy
- Room temperature wings bake more evenly, so take them out of the fridge about 30 minutes before cooking
- Dont skip the wire rack, otherwise the wings will steam in their own juices and never get properly crisp
03 -
- Taste your hot sauce before measuring, some brands pack way more heat than others
- Line your baking sheet with parchment paper under the foil for even easier cleanup