Description
This recipe delivers unbeatable Buffalo Style Chicken Wings that are perfectly crispy on the outside, tender on the inside, and packed with bold flavors, making them ideal for game day or any party gathering. The wings are double-baked with a baking powder coating to achieve ultra-crispy skin, then tossed in a classic spicy Buffalo sauce and served with a creamy blue cheese dip and refreshing celery sticks.
Ingredients
Scale
Chicken Wings
- 2 kg Chicken Wings (wingettes & drumettes)
- 1 tablespoon Baking Powder (aluminum-free preferred)
- 1 tablespoon Kosher Salt
Buffalo Sauce
- 1/2 cup Unsalted Butter (melted)
- 1/2 cup Frank’s Original Red Hot Sauce
- 2 tablespoons Brown Sugar
- Salt, to taste
Blue Cheese Dip
- 1/2 cup Blue Cheese (crumbled, e.g., Gorgonzola)
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise (preferably whole-egg)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Black Pepper
- 2 tablespoons Milk (to adjust consistency)
- Salt, to taste
Accompaniments
- 2 cups Celery Sticks
- Beer (optional)
Instructions
- Prepare Wings for Crispiness: For ultra-crispy skin, dry the wings uncovered on a rack in the refrigerator overnight, or thoroughly pat them dry with paper towels before tossing in your coating. This step ensures the skin crisps up beautifully in the oven.
- Preheat Oven and Set Racks: Preheat your oven to 250°F (120°C). Place two racks in the oven—one on the lower side and another in the top quarter—to promote even cooking during the two-stage baking process.
- Coat Wings with Baking Powder and Salt: In a large bowl or zip-lock bag, toss the wings evenly with aluminum-free baking powder and kosher salt. The baking powder reacts to help create a crispy crust.
- First Bake at Low Temperature: Arrange the coated wings skin side up on a lightly oiled wire rack set over a foil-lined baking tray. Bake on the lower rack at 250°F (120°C) for 30 minutes to render fat without cooking fully, preparing the skin to crisp up later.
- Second Bake at High Temperature: Move the tray to the upper rack and increase the oven temperature to 425°F (220°C). Bake for an additional 40-50 minutes, rotating the tray halfway through. Bake until wings are golden brown and the skin is irresistibly crispy.
- Prepare the Buffalo Sauce: While the wings bake, whisk together melted butter, Frank’s Original Red Hot Sauce, brown sugar, and salt in a bowl until well combined. Keep the sauce warm or reheat it just before tossing with the wings.
- Make the Blue Cheese Dip: In a separate bowl, mash the blue cheese with sour cream until smooth or your desired consistency. Stir in mayonnaise, minced garlic, lemon juice, black pepper, and salt. Adjust the thickness with milk if necessary. Chill the dip in the refrigerator and remember to take it out about 15 minutes before serving to temper.
- Toss Wings in Buffalo Sauce: Once wings are fully baked and crispy, toss them in the warm Buffalo sauce until evenly coated. Alternatively, serve the sauce on the side for dipping if preferred.
- Serve and Enjoy: Serve the crispy Buffalo wings immediately alongside the creamy blue cheese dip and refreshing celery sticks. Optionally, pair with a cold beer for the ultimate game day snack experience.
Notes
- For best crispiness, drying wings overnight in the fridge is recommended but patting dry thoroughly works as a quicker alternative.
- Use aluminum-free baking powder to avoid any metallic taste and achieve the perfect crunch.
- Do not skip the two-stage baking; the initial low heat helps render fat and the high heat crisps the skin.
- Adjust the hot sauce amount to your preferred spice level in the Buffalo sauce.
- Let blue cheese dip sit at room temperature for about 15 minutes before serving for optimal flavor and texture.
- Serve with celery sticks to balance the spicy wings and add a crunchy fresh element.
