Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) chicken wings, flats and drumettes separated, tips removed
- 2 tsp aluminum-free baking powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup (120 ml) cayenne pepper hot sauce (such as Frank’s RedHot)
- 6 Tbsp (85 g) unsalted butter
- 1 Tbsp honey
- 1 tsp Worcestershire sauce
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1/3 cup (40 g) crumbled blue cheese, plus extra for topping
- 1 Tbsp fresh lemon juice (or white wine vinegar)
- 1–2 Tbsp milk or buttermilk (to thin dip, as needed)
- 6–8 celery stalks, cut into sticks
- Chopped fresh parsley (optional, for garnish)
Do This
- 1. Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack.
- 2. Whisk sour cream, mayonnaise, blue cheese, lemon juice, a pinch of salt and pepper, and 1 Tbsp milk. Chill dip; thin with more milk if needed.
- 3. Pat wings very dry. Toss with baking powder, salt, pepper, garlic powder, and onion powder until evenly coated.
- 4. Arrange wings skin-side up on the rack in a single layer. Bake 25 minutes, flip, then bake 20–25 minutes more until deeply golden and crisp.
- 5. Near the end of baking, simmer hot sauce, butter, honey, Worcestershire, and a pinch of garlic powder until smooth.
- 6. Toss hot, crispy wings in the warm buffalo sauce until coated. Plate with celery sticks and blue cheese dip, garnish, and serve immediately.
Why You’ll Love This Recipe
- Crispy wings without deep-frying, thanks to a simple baking trick and high heat.
- Classic, tangy buffalo flavor from a cayenne-butter sauce that clings beautifully to each wing.
- Cool, creamy blue cheese dip that is thick enough for serious dunking.
- Perfect game-day, party, or movie-night food that feels like restaurant quality but is totally doable at home.
Grocery List
- Produce: Celery stalks, fresh lemon, fresh parsley (optional)
- Dairy: Unsalted butter, sour cream, mayonnaise, blue cheese, milk or buttermilk
- Pantry: Chicken wings, cayenne pepper hot sauce, honey, Worcestershire sauce, baking powder, kosher salt, black pepper, garlic powder, onion powder
Full Ingredients
For the Crispy Wings
- 2.5 lb (1.1 kg) chicken wings, separated into flats and drumettes, wing tips removed and discarded or saved for stock
- 2 tsp aluminum-free baking powder (not baking soda)
- 1 tsp kosher salt (use 3/4 tsp if using fine table salt)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Optional: 1/4 tsp smoked paprika for a subtle smoky note
- Neutral oil or cooking spray for greasing the rack
For the Buffalo Sauce
- 1/2 cup (120 ml) cayenne pepper hot sauce (classic: Frank’s RedHot Original)
- 6 Tbsp (85 g) unsalted butter, cut into pieces
- 1 Tbsp honey (or light brown sugar)
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- Pinch of kosher salt, to taste
For the Blue Cheese Dip
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1/3 cup (40 g) crumbled blue cheese, plus extra for topping if desired
- 1 Tbsp fresh lemon juice or white wine vinegar
- 1–2 Tbsp milk or buttermilk (to thin dip to desired consistency)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper, plus more to taste
For Serving
- 6–8 celery stalks, trimmed and cut into sticks
- Extra crumbled blue cheese (optional)
- Chopped fresh parsley or chives (optional, for garnish)
Step-by-Step Instructions
Step 1: Make the blue cheese dip
In a medium bowl, add the sour cream, mayonnaise, crumbled blue cheese, lemon juice, 1 Tbsp of milk or buttermilk, 1/4 tsp salt, and 1/8 tsp black pepper. Use a fork to mash some of the blue cheese into the creamy mixture while leaving some crumbles whole for texture. Stir until everything is well combined. If the dip is too thick for your liking, add up to 1 additional tablespoon of milk or buttermilk, a little at a time, until it reaches a thick-but-dippable consistency. Taste and adjust with a pinch more salt or lemon juice if needed. Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the dip chills thoroughly while you prepare the wings.
Step 2: Prep the wings and pan
Heat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil to catch drips and make cleanup easier. Set a wire rack on top of the baking sheet and lightly grease the rack with a bit of oil or cooking spray so the wings do not stick. Pat the chicken wings very dry with paper towels; this step is crucial for crispy skin. In a large bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Add the dry wings to the bowl and toss thoroughly until every piece is evenly coated in the seasoning mixture. The coating should be very light and almost invisible; it is there to dry and crisp the skin, not form a thick breading.
Step 3: Bake the wings until deeply crisp
Arrange the seasoned wings in a single layer on the prepared rack, skin-side up, leaving a little space between each piece so hot air can circulate. Transfer the pan to the preheated oven and bake for 25 minutes. Remove the pan, flip each wing over, and return to the oven. Bake for another 20–25 minutes, or until the wings are deeply golden, the skin looks rendered and blistered, and the internal temperature reads at least 165°F (74°C). For extra crispy skin, you can switch the oven to broil on high for 2–3 minutes at the end, watching very closely to prevent burning. When done, remove the wings from the oven but leave them on the rack while you finish the sauce.
Step 4: Make the buffalo sauce
About 5–10 minutes before the wings are finished, prepare the buffalo sauce. In a small saucepan over low heat, combine the hot sauce, butter pieces, honey, Worcestershire sauce, garlic powder, and a small pinch of salt. Warm gently, stirring often, until the butter is fully melted and the mixture is smooth and slightly thickened, 3–5 minutes. Do not let it boil vigorously, as this can cause the sauce to separate. Taste and adjust: add a touch more honey for sweetness or a pinch more salt if needed. Keep the sauce warm over the lowest heat setting, or remove it from the heat and cover to keep it warm until the wings are ready to toss.
Step 5: Toss wings in buffalo sauce
Transfer the hot, crispy wings from the rack to a large clean mixing bowl. Pour most of the warm buffalo sauce over the wings, reserving a tablespoon or two if you would like to drizzle some over the platter later. Toss the wings gently but thoroughly until every piece is coated in the glossy, orange-red sauce. If you prefer extra-saucy wings, add the remaining sauce and toss again. Serve immediately while the wings are at their crispiest and the sauce is still warm.
Step 6: Prep celery and plate everything
While the wings are baking or resting briefly, wash the celery stalks, trim off the ends, and cut them into sticks for dunking. Give the chilled blue cheese dip a quick stir and taste; adjust seasoning if needed and thin with an extra splash of milk if it has thickened too much. To serve, transfer the sauced wings to a large platter or shallow bowl. Drizzle with any reserved buffalo sauce if desired, then sprinkle with extra blue cheese crumbles and chopped parsley or chives. Place the celery sticks around the edges or in a separate bowl and set out the blue cheese dip in a small serving bowl. Serve immediately, encouraging everyone to dunk hot wings and crisp celery into the cool, tangy dip.
Pro Tips
- Dry wings = crispy wings. Take time to pat the wings very dry with paper towels before seasoning; moisture is the enemy of crisp skin.
- Use baking powder, not baking soda. Aluminum-free baking powder helps dry and crisp the skin. Baking soda will give an unpleasant taste, so double-check the label.
- Do not crowd the pan. Space the wings out on the rack so hot air can circulate. Overcrowding leads to steaming instead of crisping.
- Control the heat of the sauce. Use a milder or hotter cayenne sauce to fit your spice tolerance, or stir in a pinch of cayenne pepper if you like them really fiery.
- Chill the dip well. The blue cheese dip thickens and develops better flavor after at least 30 minutes in the fridge, and it contrasts beautifully with hot, spicy wings.
Variations
- Classic fried buffalo wings: Skip the baking powder. Pat wings dry, season lightly with salt and pepper, and deep-fry in 350–375°F (175–190°C) oil for 10–12 minutes until crispy and cooked through. Drain on a rack, then toss in the buffalo sauce.
- Extra-garlic buffalo wings: Add 1–2 minced garlic cloves to the buffalo sauce while it warms, and increase garlic powder in the wing seasoning to 1 tsp.
- Mild honey-buffalo wings: Increase honey in the sauce to 2 Tbsp and use a milder hot sauce. This softens the heat and adds a glossy, slightly sweeter finish.
Storage & Make-Ahead
Leftover wings can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. For best texture, reheat them on a wire rack over a baking sheet at 375°F (190°C) for 10–15 minutes, or until hot and re-crisped. You can refresh them with a little extra warm buffalo sauce after reheating if they seem dry. The blue cheese dip can be made up to 3 days in advance and kept refrigerated in a covered container; it may thicken slightly, so stir in a splash of milk before serving if needed. The celery sticks can be cut a day ahead and stored in cold water in the fridge to keep them extra crisp. For partial make-ahead, you can bake the wings for the first 25 minutes earlier in the day, let them cool, and then finish them in a hot oven just before serving to restore their crispness.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, including sauce and a generous amount of dip but not including extra garnishes): about 620 calories, 45 g protein, 9 g carbohydrates, 44 g fat, 18 g saturated fat, 185 mg cholesterol, 1 g fiber, and 1650 mg sodium. Actual values will vary based on the exact brands of hot sauce, blue cheese, and dairy products used, and how much dip and sauce each person enjoys.
