Crispy Buffalo Chicken Wings (Printable)

Crispy chicken wings coated in buffalo sauce paired with a cooling 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 tbsp baking powder (aluminum-free)
03 - 1 tsp kosher salt
04 - 1 tsp garlic powder
05 - 1/2 tsp black pepper

→ Buffalo Sauce

06 - 1/4 cup unsalted butter
07 - 1/2 cup hot sauce (e.g., Franks RedHot)
08 - 1 tbsp honey or brown sugar (optional, for sweetness)

→ Blue Cheese Dip

09 - 3.5 oz blue cheese, crumbled
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1 tbsp 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, kosher salt, garlic powder, and black pepper until evenly coated on all sides.
03 - Arrange wings in a single layer on the prepared wire rack. Bake for 20 minutes, flip wings over, then bake for another 20–25 minutes until golden brown and crispy with skin rendered.
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 completely smooth and 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 blue cheese against the side of the bowl for a creamier texture. Season with salt and pepper to taste.
06 - Transfer cooked wings to a large heatproof bowl. Pour prepared buffalo sauce over wings and toss thoroughly until every wing is evenly coated in the sauce.
07 - Plate sauced wings alongside blue cheese dip, fresh celery sticks, and carrot sticks. Serve hot while wings remain crispy.

# Expert Tips:

01 -
  • The baking powder creates this incredible shatter-crisp skin without any deep frying mess
  • You get restaurant-quality wings at home with about 15 minutes of actual hands-on time
  • That homemade blue cheese dip puts the stuff in tubs to absolute shame
02 -
  • If you have time, let the wings air-dry uncovered in the fridge for a few hours before baking—it makes the skin even crispier
  • The wire rack isn't optional, it's essential for that fried-like texture without all the oil
  • Don't sauce the wings until the very last second or they'll lose their crunch
03 -
  • If your baking powder has been in the pantry for years, get a fresh one—the old stuff won't give you that skin-transforming lift
  • Substitute Greek yogurt for half the sour cream in the dip for a lighter version that still tastes indulgent

Go back