Description
Enjoy perfectly crispy oven-baked buffalo wings with this easy recipe that delivers all the heat and flavor without the mess of frying. Using baking powder and salt, the chicken wings crisp up beautifully in the oven. Tossed in a tangy, spicy buffalo sauce and served with a creamy blue cheese dip and celery sticks, this classic appetizer is perfect for game day or any casual gathering.
Ingredients
Scale
Wings
- 4 lb / 2kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoons kosher salt / cooking salt (not table salt)
Buffalo Sauce
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tbsp brown sugar
- 1/4 tsp kosher salt / cooking salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese (preferably gorgonzola), softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 clove small garlic, minced
- 1 – 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp kosher salt / cooking salt
- Black pepper to taste
To Serve
- Celery sticks
- Lots of beer!
Instructions
- Prep the wings: Pat the chicken wings dry with paper towels to remove any excess moisture for maximum crispiness. In a large bowl, toss the wings thoroughly with the baking powder and kosher salt, ensuring each piece is coated evenly. This mixture helps to create a super crispy skin when baked.
- Bake the wings: Preheat your oven to 250°F (120°C). Arrange the wings on a wire rack placed over a baking sheet, ensuring they are spaced out and not touching. Bake for 30 minutes at this low temperature, then increase the oven heat to 425°F (220°C) and bake for an additional 40 minutes until the wings are golden brown and crispy.
- Make the buffalo sauce: While the wings are baking, melt the butter in a saucepan over low heat. Remove from heat and stir in Frank’s Original Red Hot Sauce, brown sugar, and 1/4 tsp kosher salt until well combined. Adjust taste if needed.
- Toss wings in sauce: Once the wings are done baking, transfer them to a large bowl and pour the buffalo sauce over them. Toss vigorously to coat every wing evenly with the spicy sauce. Serve immediately or keep warm.
- Prepare the blue cheese dip: In a separate bowl, combine the softened blue cheese, sour cream, mayonnaise, minced garlic, lemon juice, and salt. Mix well and gradually add milk, 1 tablespoon at a time, until the dip reaches your desired consistency. Season with black pepper to taste and chill until needed.
- Serve: Plate the crispy buffalo wings with celery sticks and the blue cheese dip on the side. Enjoy with a cold beer for the perfect appetizer experience.
Notes
- Use baking powder, not baking soda, to achieve crispiness without an off flavor.
- Kosher salt has larger grains and is better suited for coating the wings evenly.
- Frank’s Red Hot is the classic buffalo wing sauce base, but you can substitute your preferred hot sauce if desired.
- For an extra kick, add cayenne pepper to the buffalo sauce.
- The blue cheese dip can be made a day ahead to allow flavors to meld.
