Crispy Buffalo Chicken Wings (Printable Version)

Crispy chicken wings coated in spicy buffalo sauce, served with a creamy, 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 your oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, garlic powder, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 20 minutes, flip, then bake for another 20–25 minutes until golden brown and crispy.
04 - While wings bake, prepare the buffalo sauce: Melt butter in a small saucepan over low heat. Whisk in hot sauce and honey/brown sugar (if using) until smooth. Set aside.
05 - For the blue cheese dip: In a bowl, combine blue cheese, sour cream, mayonnaise, lemon juice, and garlic. Mix well, mashing some of the cheese for a smoother dip. Season with salt and pepper.
06 - When wings are done, transfer to a large bowl. Pour buffalo sauce over and toss to coat evenly.
07 - Serve immediately with blue cheese dip, celery, and carrot sticks.

# Expert Tips:

01 -
  • The baking powder trick creates restaurant quality crunch without deep frying
  • Makes enough for a crowd but disappears faster than you expect
  • The homemade blue cheese dip puts bottled versions to shame
02 -
  • Crowding the pan creates steam instead of crispiness, so use two baking sheets if needed
  • Sauce the wings right before serving because soggy wings are a tragedy nobody deserves
03 -
  • Let the wings rest on the rack for 5 minutes after baking before saucing them
  • Use room temperature ingredients for the dip to prevent lumpy texture

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