USA · Appetizers and Sandwiches

Buffalo Wings

50 min4 servings480 kcal

Crispy oven-baked chicken wings tossed in a fiery, tangy Buffalo sauce made with hot sauce and butter.

Buffalo Wings

Ingredients

  • chicken wings, tips removed, split at joint1.2 kg
  • baking powder1 tbsp
  • salt1 tsp
  • garlic powder1 tsp
  • black pepper0.5 tsp
  • Frank's RedHot sauce or similar hot sauce120 ml
  • unsalted butter60 g
  • white wine vinegar1 tbsp
  • Worcestershire sauce1 tsp
  • sour cream120 ml
  • blue cheese60 g
  • mayonnaise2 tbsp
  • lemon juice1 tbsp
  • celery stalks, cut into sticks4

Method

  1. 1Pat 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.
  2. 2Refrigerate wings uncovered for at least 1 hour, or overnight. This dries the skin further and ensures maximum crispiness.
  3. 3Preheat 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.
  4. 4While 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.
  5. 5Make blue cheese dip: whisk together sour cream, crumbled blue cheese, mayonnaise and lemon juice. Season with salt and pepper. Refrigerate until serving.
  6. 6Remove wings from oven. Immediately transfer to a large bowl and pour Buffalo sauce over them. Toss vigorously to coat every wing thoroughly.
  7. 7Arrange on a platter and serve immediately with blue cheese dip and celery sticks.