Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb chicken wings, split, tips removed
- 1 tbsp aluminum-free baking powder
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp paprika
- 6 tbsp unsalted butter
- 1/2 cup Frank’s RedHot Original (or other cayenne hot sauce)
- 1 tbsp honey, 1 tsp Worcestershire, 1 garlic clove (grated)
- 3 oz blue cheese, 1/3 cup sour cream, 1/4 cup mayonnaise
- 3 tbsp buttermilk, 1 tsp lemon juice
- 6 celery stalks, cut into sticks
Do This
- 1. Pat wings very dry. Toss with baking powder, salt, garlic powder, pepper, and paprika. Chill uncovered 12–24 hours for max crispness, or rest 15–20 minutes while oven heats.
- 2. Heat oven to 450°F (230°C). Set a wire rack over a foil-lined sheet; lightly oil the rack.
- 3. Arrange wings skin-side up with space between. Bake 25 minutes.
- 4. Flip and bake 20–25 minutes more until deep golden, blistered, and 185–190°F (85–88°C) internal.
- 5. Sauce: melt butter; whisk in hot sauce, grated garlic, Worcestershire, and honey. Simmer 1 minute.
- 6. Dip: mash blue cheese with sour cream, mayo, buttermilk, and lemon juice. Season to taste. Toss hot wings with sauce; serve with celery and dip.
Why You’ll Love This Recipe
- Shatteringly crisp baked wings without deep frying, thanks to a smart baking powder dry-brine.
- Classic Buffalo flavor: buttery, tangy, and just the right heat with a hint of fresh garlic.
- Cool, creamy blue-cheese dip balances every spicy bite.
- Game-day friendly: easy to scale and perfect for sharing.
Grocery List
- Produce: Celery stalks, 1 garlic clove, lemon, fresh chives or parsley (optional)
- Dairy: Unsalted butter, sour cream, buttermilk, blue cheese
- Pantry: Chicken wings, Frank’s RedHot, mayonnaise, honey, Worcestershire sauce, aluminum-free baking powder, kosher salt, black pepper, paprika, garlic powder, neutral oil for rack
Full Ingredients
For the Crispy Wings
- 3 lb chicken wings, split into drumettes and flats; tips removed (about 24 pieces)
- 1 tbsp aluminum-free baking powder
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sweet or smoked paprika (optional)
- Neutral oil or spray for the rack
For the Buttery Buffalo Sauce
- 6 tbsp unsalted butter
- 1/2 cup Frank’s RedHot Original (or similar cayenne pepper hot sauce)
- 1 tbsp honey or light brown sugar
- 1 large garlic clove, finely grated
- 1 tsp Worcestershire sauce
- Pinch of kosher salt, to taste
For the Tangy Blue-Cheese Dip
- 3 oz blue cheese, crumbled (about 3/4 cup)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp cold buttermilk, plus more as needed to thin
- 1 tsp fresh lemon juice or white wine vinegar
- 1/4 tsp garlic powder (optional)
- Kosher salt and black pepper, to taste
- 1 tbsp finely chopped chives or parsley (optional)
For Serving
- 6 celery stalks, cut into 3- to 4-inch sticks
- Extra chopped chives or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prep and dry the wings
Split the wings into drumettes and flats if needed; discard the tips or save for stock. Pat the wings very dry with paper towels—drier skin means crisper results.
Step 2: Season with baking powder blend
In a large bowl, whisk together the baking powder, kosher salt, garlic powder, black pepper, and paprika. Add the wings and toss thoroughly until every surface is lightly and evenly coated. For best results, arrange the wings on a wire rack set over a sheet pan and refrigerate uncovered 12–24 hours to dry the skin. Short on time? Rest at room temperature for 15–20 minutes while the oven preheats.
Step 3: Preheat and set up the pan
Preheat the oven to 450°F (230°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Lightly oil the rack to prevent sticking. Arrange the wings skin-side up with space between pieces.
Step 4: Roast until blistered and crisp
Bake for 25 minutes. Flip each wing, rotate the pan, and bake another 20–25 minutes until the skin is deep golden, blistered, and very crisp. The internal temperature should read 185–190°F (85–88°C). If needed, give them an extra 3–5 minutes.
Step 5: Make the blue-cheese dip
While the wings roast, combine blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, and garlic powder in a bowl. Mash some of the blue cheese to thicken while leaving small crumbles for texture. Season with salt and pepper to taste and stir in chives or parsley if using. Chill until serving.
Step 6: Whisk the buttery Buffalo sauce
In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, grated garlic, Worcestershire, and honey. Simmer for 1 minute to emulsify, then turn off the heat and keep warm.
Step 7: Toss and serve
Transfer hot wings to a large bowl. Pour over about half the sauce and toss to coat. Add more sauce until the wings are glossy and well covered (save a little for drizzling, if desired). Pile onto a warm platter and garnish with chives. Serve immediately with celery sticks and the chilled blue-cheese dip.
Pro Tips
- Overnight dry time equals extra crunch. Drying the seasoned wings uncovered in the fridge dramatically improves crispness.
- Use aluminum-free baking powder to avoid any off taste.
- Do not crowd the pan. Space around wings lets hot air circulate for even browning.
- Sauce at the last minute. Toss wings just before serving so they stay crisp.
- Keep the sauce warm and gently whisked so the butter and hot sauce stay emulsified.
Variations
- Air Fryer: Cook wings at 400°F (205°C) for 18–22 minutes, turning halfway. Work in batches to avoid crowding. Toss with the Buffalo sauce and serve.
- Classic Deep-Fry: Skip baking powder. Pat wings dry, then fry at 350°F (175°C) for 9–12 minutes until golden and 185°F inside. Drain well, then toss with sauce.
- Heat Level Tweaks: For milder wings, use 3/4 cup butter to 1/2 cup hot sauce. For hotter wings, add 1/2 tsp cayenne and an extra 2 tbsp hot sauce.
Storage & Make-Ahead
Dry-brine wings (seasoned on a rack) up to 24 hours ahead. The blue-cheese dip can be made 3 days in advance; cover and refrigerate. The Buffalo sauce can be made up to 1 week ahead; rewarm gently and whisk before using. Store leftover cooked wings up to 3 days refrigerated. For best results, reheat un-sauced wings at 425°F (220°C) for 10–12 minutes to re-crisp, then toss with warmed sauce. Sauced leftovers can be reheated at 400°F (205°C) for 8–10 minutes; refresh with a spoonful of warm sauce after heating.
Nutrition (per serving)
Approximate per serving (1/6 of recipe with dip): 720 calories; 38 g protein; 56 g fat; 6 g carbohydrates; 1,350 mg sodium. Values will vary with exact hot sauce, blue cheese, and portion size.
