Buffalo chicken wings are a beloved American classic, perfect for game day gatherings, parties, or a spicy snack. This recipe delivers crispy, juicy wings coated in a tangy, fiery sauce, served with a cooling blue cheese dip and crunchy celery sticks.
Ingredients
- 1 kg chicken wings, tips removed and separated into drumettes and flats
- 2 tablespoons baking powder (not baking soda)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- For the sauce: 1/2 cup hot sauce (such as Frank's RedHot), 1/4 cup melted butter, 1 tablespoon white vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (optional)
- For the blue cheese dip: 1/2 cup crumbled blue cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 clove garlic minced, salt and pepper to taste
- Celery sticks for serving
Instructions
Prepare the Wings
Preheat your oven to 120°C (250°F). Pat the chicken wings dry with paper towels. In a large bowl, combine baking powder, salt, garlic powder, and black pepper. Toss the wings in the mixture until evenly coated. Arrange the wings in a single layer on a wire rack set over a baking sheet. Bake for 30 minutes to dry out the skin.
Crisp the Wings
Increase the oven temperature to 220°C (425°F). Continue baking the wings for 40-50 minutes, turning once halfway through, until golden brown and crispy. Alternatively, you can deep-fry the wings at 180°C (350°F) for 10-12 minutes until golden and cooked through.
Make the Sauce
While the wings are baking, combine hot sauce, melted butter, vinegar, Worcestershire sauce, and cayenne pepper in a small saucepan. Warm over low heat, stirring occasionally. Keep warm until ready to use.
Prepare the Blue Cheese Dip
In a small bowl, mix together blue cheese, sour cream, mayonnaise, lemon juice, garlic, salt, and pepper. Stir until well combined. Refrigerate until serving.
Combine and Serve
Once the wings are crispy, transfer them to a large bowl. Pour the warm sauce over the wings and toss until each wing is well coated. Serve immediately with blue cheese dip and celery sticks on the side.
Tips for Perfect Wings
- For extra crispiness, let the wings air-dry in the refrigerator uncovered overnight before baking.
- Adjust the amount of cayenne pepper to control the heat level.
- If you prefer a milder sauce, reduce the hot sauce and add more melted butter.
- For a healthier version, bake instead of frying, but ensure the wings are very dry before coating.
Enjoy your homemade buffalo chicken wings with friends and family. They are sure to be a hit at any gathering!
