USA · Appetizers and Sandwiches · Quick
Buffalo Wings
Crispy oven-baked chicken wings tossed in a fiery, tangy Buffalo sauce made with hot sauce and butter. Served with cool blue cheese dip and celery sticks — the definitive American bar snack.
50 min 480 kcal 4 serves Medium⚡Quick🇺🇸USA★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 1.2 kgchicken wings, tips removed, split at joint
- 1 tbspbaking powder
- 1 tspsalt
- 1 tspgarlic powder
- ½ tspblack pepper
- 120 mlFrank's RedHot sauce or similar hot sauce
- 60 gunsalted butter
- 1 tbspwhite wine vinegar
- 1 tspWorcestershire sauce
- 120 mlsour cream
- 60 gblue cheese
- 2 tbspmayonnaise
- 1 tbsplemon juice
- 4 celery stalks, cut into sticks
Method
- Pat chicken wings completely dry with paper towels — this is the key to crispiness. In a large bowl, toss wings with baking powder, salt, garlic powder and black pepper until evenly coated. Spread on a wire rack set over a baking sheet.
- Refrigerate wings uncovered for at least 1 hour, or overnight. This dries the skin further and ensures maximum crispiness.
- Preheat oven to 220°C (425°F). Bake wings on the wire rack for 20 minutes, then flip and bake for another 20–25 minutes until deeply golden and the skin is crackling crisp.
- While wings bake, make the Buffalo sauce: melt butter in a small saucepan over low heat. Add hot sauce, vinegar and Worcestershire sauce. Stir to combine and keep warm. Do not boil.
- Make blue cheese dip: whisk together sour cream, crumbled blue cheese, mayonnaise and lemon juice. Season with salt and pepper. Refrigerate until serving.
- Remove wings from oven. Immediately transfer to a large bowl and pour Buffalo sauce over them. Toss vigorously to coat every wing thoroughly.
- Arrange on a platter and serve immediately with blue cheese dip and celery sticks.
FAQ
Buffalo Wings were invented in 1964 in Buffalo, New York at the Anchor Bar — owner Teressa Bellissimo fried chicken wings and coated them in a mixture of Frank's RedHot sauce and butter. Buffalo sauce is primarily about balance: heat (vinegar-based hot sauce), richness (butter), acidity (vinegar). Butter is what distinguishes it from plain hot sauce — it makes wings juicy and lets the sauce cling.
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Comments (1)
This buffalo wings works best at room temperature. I take it out of the fridge 15 minutes before serving. Cold dulls the flavors of the chicken wings, and you want every note to come through clearly.