Crispy Buffalo Chicken Wings (Printable)
Crispy chicken wings coated in buffalo sauce, served alongside a smooth blue cheese dip and fresh veggie sticks.
# 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 (e.g., Franks RedHot)
08 - 1 tablespoon honey or brown sugar (optional)
→ Blue Cheese Dip
09 - 3.5 oz blue cheese, crumbled
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1 tablespoon lemon juice
13 - 1 small garlic clove, minced
14 - Salt and black pepper, to taste
→ To Serve
15 - Celery sticks
16 - Carrot sticks
# Directions:
01 - Preheat 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 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 using tongs, then bake for another 20-25 minutes until golden brown and crispy with internal temperature reaching 165°F.
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 chunks against the bowl side for a creamier texture. Season with salt and pepper to taste.
06 - Transfer cooked wings to a large clean bowl. Pour prepared buffalo sauce over wings and toss thoroughly until evenly coated. Serve immediately with blue cheese dip, celery sticks, and carrot sticks.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-level crispness without deep frying
- That homemade blue cheese dip will ruin you for store-bought versions forever
02 -
- Letting wings air-dry uncovered in the fridge for a few hours makes them extra crispy, worth it if you can plan ahead
- Sauce the wings right before serving or theyll lose their crunch, nobody likes soggy buffalo wings
03 -
- Room temperature wings cook more evenly than cold ones straight from the fridge
- Dont overcrowd the rack or theyll steam instead of crisp, use two pans if needed