Crisp baked chicken wings, tossed in a spicy, buttery hot sauce, served with a creamy blue cheese dip and fresh celery sticks. The indispensable snack at every American sports night, named after the city of Buffalo, where the dish was devised in 1964.
Buffalo wings
Region: Buffalo, New York
Buffalo wings
Region: Buffalo, New York
Method
01
Prepare the wings
Pat the chicken wings very dry. Mix the baking powder with the salt and toss the wings through it; that helps the skin get extra crisp.
02
Bake
Preheat the oven to 220 °C (or deep-fry at 180 °C). Lay the wings on a wire rack over a baking tray and bake for 40–45 minutes, turning halfway, until deep golden brown and very crisp. If deep-frying: 8–10 minutes until crisp and cooked through.
03
Make the Buffalo sauce
Mix the hot sauce, melted butter, honey and vinegar to a smooth, glossy sauce.
04
Make the blue cheese dip
Mix the blue cheese, soured cream, mayonnaise, milk and lemon juice to a creamy dip with some pieces of cheese still in it. Season with pepper.
05
Sauce the wings
Put the hot wings in a large bowl, pour the Buffalo sauce over them and toss until all the wings are coated.
06
Serve
Serve immediately with the blue cheese dip and fresh celery and carrot strips.
Tips & notes
Baking powder (not flour) on the skin is the secret for extremely crisp oven wings without deep-frying; it changes the pH of the skin, so that it browns faster and more evenly. Only sauce the wings just before serving, otherwise they lose their crispness. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Reduce the amount of hot sauce for a milder version, or increase it for extra heat.
- Use ranch dressing instead of blue cheese dip if you prefer a milder dip.
Contains:
Eggs
Milk
Celery
Sulphites
| Calories | 351 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 7 g |
| Fat | 34 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
