Save These crispy chicken wings achieve perfect golden-brown crunch through baking on a wire rack. Coated in a tangy buffalo sauce featuring butter and hot sauce, they deliver a zesty kick. Accompanied by a creamy blue cheese dip blended with sour cream and mayonnaise, the combination balances spice with cool, sharp flavors. Serve with celery and carrot sticks for a refreshing contrast. Ideal for gatherings, this dish brings flavorsome heat and satisfying texture in about an hour.
My downstairs neighbors probably hate me during football season. The smell of caramelizing chicken and vinegar-heavy hot sauce somehow seeps through floorboards, and Ive caught people lingering in the hallway outside my door more than once.
Last Super Bowl, I made three batches because friends kept grabbing wings straight off the cooling rack. By kickoff, I was scraping sauce off my fingers and wondering if I should've doubled the recipe again.
Ingredients
- Chicken wings: Separating flats and drumettes helps everything cook evenly, and the baking powder is the secret to that incredible crunch
- Baking powder: Use aluminum-free to avoid any metallic taste, it raises the pH and transforms the skin texture
- Hot sauce: Franks is classic but explore different brands, each brings its own heat profile and vinegar balance
- Blue cheese: Go for a good quality crumble, the funky flavor is what makes the dip worth making from scratch
Instructions
- Prep your wings:
- Pat them completely dry, then toss with baking powder and spices until every piece is dusted like a snowy coat
- Get crispy:
- Arrange on a wire rack over a foil-lined sheet and bake at 220°C, flipping once, until golden and irresistibly crunchy
- Make the sauce:
- Melt butter and whisk in hot sauce plus honey if you like, keeping it warm so it clings perfectly to the wings
- Whip up the dip:
- Mash some blue cheese into the sour cream and mayo mixture, letting lemon and garlic brighten all that richness
- Bring it together:
- Toss hot wings in sauce until glossy and serve immediately with cold veggies and that amazing dip
Save My brother-in-law claimed he didnt like blue cheese until he tried this dip. Now he requests these wings for every family gathering and hovers near the bowl with a carrot stick.
Making Ahead
The dip actually gets better after a day in the fridge, letting flavors meld and mellow. You can season the wings ahead but bake them fresh for that just-crisped texture.
Sauce Adjustments
Start with less hot sauce if youre heat-sensitive, you can always add more. Honey balances the vinegar nicely and helps the sauce cling to every nook and cranny.
Serving Suggestions
Cold beer is non-negotiable here, something crisp to cut through the heat and richness. Keep extra napkins nearby because buffalo sauce respects no clothing.
- Line your serving platter with parchment for easier cleanup
- Have extra wing sauce on the table for die-hard saucers
- Consider extra blue cheese because it disappears fast
Save Theres something primal and satisfying about eating wings with your hands, sauce everywhere, good conversation flowing. These make any gathering feel like a party.
Recipe Questions & Answers
- → How do I get the wings extra crispy?
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Pat the wings dry and toss with baking powder before baking. Air-drying them uncovered in the fridge for hours helps remove moisture, enhancing crispiness.
- → Can I make the blue cheese dip milder?
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Yes, use less blue cheese or substitute some with cream cheese or Greek yogurt for a milder, creamier dip.
- → What’s the best way to bake wings evenly?
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Arrange wings in a single layer on a greased wire rack over a baking sheet. Bake, flip halfway, ensuring even heat and airflow for consistent crispness.
- → Can I prepare the buffalo sauce ahead of time?
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Yes, buffalo sauce can be prepared in advance and stored refrigerated. Reheat gently before tossing with the wings.
- → What sides pair well with buffalo wings?
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Fresh celery and carrot sticks offer a crisp and cooling contrast. Cold lagers or crisp pilsners also complement the spicy flavors.
