Whenever I need an easy crowd-pleaser, these Buffalo Wings are the first thing that comes to mind. The skin crisps up beautifully without any frying, the buttery honey buffalo sauce clings to every drumette and flat, and the homemade blue cheese dip is the perfect cool contrast to all that heat. Once you make these at home, ordering out just won’t feel the same.
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I make these for game day, Super Bowl Sunday, Fourth of July cookouts, and any get-together where I want something that gets everyone crowding around the plate. The homemade blue cheese dip can be made ahead and stored in the fridge, which makes pulling the whole spread together so much easier. Leftovers keep in the fridge for up to 4 days and reheat beautifully on a wire rack in a hot oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Buffalo Wings with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through exactly how to get these wings crispy, golden, and coated in the most satisfying buffalo wing sauce.
Preheat Oven and Prep the Pan
Get your oven going at 450°F (230°C). Line a baking sheet with foil or parchment paper and place a non-stick wire rack on top. The wire rack is key here because it lets hot air circulate all around the wings, which is what gives you that crispy finish on all sides without having to flip them in oil.
Dry and Season the Wings
Pat the whole chicken wings very dry with paper towels. Any moisture left on the skin is the enemy of crispiness, so really take your time here. If you’re starting with frozen wings, make sure to thaw them completely and drain them well.
Once dry, place them in a large bowl, then mix the baking powder, salt, garlic powder, and black pepper separately in a small bowl. The baking powder is the secret ingredient here, as it pulls moisture from the skin, which helps it crisp up beautifully in the oven, so never ever skip it for the best wings.
Sprinkle the mixture over the wings. Toss until every piece is coated evenly. A large and deep mixing bowl gives you plenty of room to toss everything without the seasoning flying everywhere.
Arrange and Bake
Lay the wings out on the wire rack in a single layer, making sure none overlap so they can all cook and crisp properly. Bake the wings in the oven for 30 minutes, then flip each wing and bake for another 20 to 30 minutes until they’re deep golden and the skin is visibly crispy.
A heavy-duty rimmed baking sheet holds up to the high heat without warping, and a pair of long heat-resistant tongs makes flipping much easier.
Make the Blue Cheese Dip
While the wings are in the oven, combine the crumbled blue cheese, sour cream, mayonnaise, and minced garlic in a bowl, stirring until smooth, and set it aside in the fridge until you’re ready to serve. It gets better as it sits, so making it early is always a good idea.
Mix the Buffalo Sauce
In a separate bowl, stir together the melted butter (I use unsalted butter), buffalo sauce, and honey until combined. The honey rounds out the heat and gives the homemade buffalo chicken wing sauce a slightly sticky, glossy finish that clings to every wing.
Toss Wings and Serve
As soon as they’re out of the oven, toss the oven-baked wings in the buffalo sauce while they’re still hot. Hot wings absorb the sauce better and stay fully coated longer. Garnish with a sprinkle of chopped chives or green onions for a pop of color and a touch of presentation, if desired.
Serve immediately with the blue cheese dip on the side and enjoy!
Baked buffalo wings travel surprisingly well as long as you keep them hot. Pack them in a foil pan or a portable food container right after tossing in the sauce, and cover tightly with aluminum foil to trap the heat and keep the chicken skin from drying out. Use an insulated food bag to retain warmth longer.
Bring the blue cheese dip in a leakproof container or a mason jar and keep it chilled until you’re ready to leave or in a cooler to keep it fresh.
Buffalo Wings
Add Preferred SourceIngredients
Wings:
- 2.5 pounds around 20 pieces of chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons garlic powder
- Pinch of black pepper
Buffalo Sauce:
- ¼ cup unsalted butter melted
- ½ cup buffalo sauce
- 2 tablespoons honey
Blue Cheese Dip:
- ½ cup crumbled blue cheese softened
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves minced
Instructions
- Preheat to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the wings very dry with paper towels—this helps them crisp up. Place them in a large bowl.2.5 pounds around 20 pieces of chicken wings,
- In a small bowl, mix baking powder, salt, garlic powder, and pepper. Sprinkle over the wings and toss until evenly coated.1 tablespoon baking powder, ½ teaspoon salt, 2 teaspoons garlic powder, Pinch of black pepper
- Arrange the wings on the rack in a single layer. Bake for 30 minutes, flip, then bake another 20–30 minutes until golden and crispy.
- In a bowl, mix the blue cheese, sour cream, mayonnaise, and garlic until smooth. Set aside.½ cup crumbled blue cheese, ⅓ cup sour cream, ¼ cup mayonnaise, 2 garlic cloves
- In another bowl, combine melted butter, buffalo sauce, and honey.¼ cup unsalted butter, ½ cup buffalo sauce, 2 tablespoons honey
- Toss the hot wings in the buffalo sauce until fully coated.
- Serve immediately with blue cheese dip on the side.
Notes
Nutrition
How to Store Leftovers
Let the wings cool completely before transferring them to an airtight container and storing them in the fridge for up to 4 days. To reheat, pop them in the oven at 400°F for about 10 minutes or in the air fryer until the skin crisps back up. Skip the microwave if you can, as it can make the skin soft and rubbery.
For longer storage, freeze the cooked wings in a single layer on a freezer-safe sheet pan for about an hour before transferring to a durable freezer bag or freezer container. They’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat in a hot oven to restore that crispy texture.
Store the blue cheese dip separately in the refrigerator in a tightly sealed jar. It holds up pretty well when kept chilled, and honestly tastes better the next day.
What to Serve With Buffalo Wings
These wings are practically a meal on their own, but pairing them with the right sides makes the whole spread feel more complete. Classic carrot sticks and celery sticks are always a hit alongside the blue cheese dip, and a pile of crispy waffle fries or seasoned potato wedges rounds out the bold flavors perfectly.
If you’re serving a crowd or hosting a Super Bowl party, set the dip and wings out with different sauces, like honey mustard, hot sauce for those who like it extra spicy, or any other dipping sauce you like.
For something a little heartier, serve them with coleslaw, cornbread, or a simple iceberg wedge salad with ranch dressing. Cold drinks obviously help balance the heat, and if you’re setting up a game day table, a mix of finger foods alongside the crispy wings keeps everyone happy and snacking for hours.
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