Buffalo Wings
Buffalo Wings are my go-to for any party, game day, or night when I just want something really good. The skin comes out shatteringly crispy, the honey buffalo sauce hits every note, spicy, buttery, and just a little sweet, and the homemade blue cheese dip takes the whole thing over the top. They're the kind of wings that make you forget delivery exists. If you somehow end up with leftovers, store them covered in the fridge for up to 4 days and they reheat beautifully in the oven.
Ingredients
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
Here are a few things I've learned from making these Buffalo Wings more times than I can count.
Pat the wings completely dry: The drier the skin before seasoning, the crispier they'll get in the oven. Don't skip this step or rush it.
Don't skip the baking powder: It might seem like an odd addition, but it raises the pH of the skin and breaks down proteins, which results in a noticeably crispier, more golden crust.
Use a wire rack: Placing the wings directly on a rack set over the baking sheet lets air circulate underneath them and prevents the bottoms from going soggy.
Flip at the 30-minute mark: Turning the wings halfway through baking helps both sides get equally golden and crispy. Set a timer so you don't miss it.
Toss in sauce while hot: Coat the wings in buffalo sauce immediately after pulling them from the oven. The heat helps the sauce grip the skin better and gives you that glossy, restaurant-style coating.
Store properly: Flash-freeze cooled wings in a single layer on a tray for 1 hour before bagging or storing in containers. This keeps them from clumping together, so you can grab just a few at a time. Then, refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge, and reheat in the oven or air fryer.
Nutrition
Calories: 675kcalCarbohydrates: 12gProtein: 33gFat: 55gSaturated Fat: 21gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 178mgSodium: 1932mgPotassium: 342mgFiber: 0.2gSugar: 9gVitamin A: 837IUVitamin C: 2mgCalcium: 312mgIron: 2mg
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