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Buffalo Wings with Blue Cheese Dip
Crispy baked buffalo wings made in the oven with a reliable method, classic sauce, and blue cheese dip — no frying required.
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Servings: 8
Calories: 438kcal
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Ingredients
- 4 pounds chicken wings wingettes and drumettes
- 5 teaspoons baking powder aluminum-free; not baking soda
- ¾ teaspoon kosher salt
Buffalo Sauce
- 4 tablespoons salted butter melted
- ½ cup Frank’s Original RedHot Sauce
- 1 tablespoon brown sugar
Blue Cheese Dip
- ½ cup crumbled blue cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small garlic clove minced
- 1 to 3 tablespoons tablespoons milk
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon Freshly ground black pepper to taste
For Serving
Instructions
Prepare the Wings
- If time allows, place the wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight to dry the skin.4 pounds chicken wings
- If not drying overnight, pat the wings thoroughly dry with paper towels before proceeding.
Preheat the Oven and Prepare the Pan
- Preheat the oven to 250°F.
- Position one oven rack in the lower third of the oven and one in the upper third.
- Line a rimmed baking sheet with foil, place a wire rack on top, and lightly coat the rack with cooking spray or oil.
Season the Wings
- Place the wings in a large bowl.
- Sprinkle evenly with baking powder and kosher salt.5 teaspoons baking powder, ¾ teaspoon kosher salt
- Toss thoroughly by hand or shake in a large zip-top bag until evenly coated.
Bake at Low Temperature
- Arrange the wings skin-side up on the prepared rack. They may be close together but should not overlap.
- Bake on the lower rack for 30 minutes.
Bake at High Temperature Until Crispy
- Move the pan to the upper rack.
- Increase the oven temperature to 425°F.
- Continue baking for 40–50 minutes, rotating the pan halfway through, until the wings are deep golden brown and very crisp.
- Do not flip the wings during baking.
Prepare the Buffalo Sauce
- In a bowl, whisk together melted butter, hot sauce, and brown sugar, until fully combined and the sugar is dissolved. Taste and add some salt if desired.4 tablespoons salted butter, ½ cup Frank’s Original RedHot Sauce, 1 tablespoon brown sugar
- Keep warm or reheat gently before tossing with the wings.
Sauce the Wings
- Transfer hot wings to a large bowl.
- Pour the warm Buffalo sauce over the wings and toss until evenly coated.
- Alternatively, serve the wings plain with sauce on the side for dipping.
Prepare the Blue Cheese Dip
- Mash the blue cheese and sour cream together until smooth or slightly chunky, depending on preference.½ cup crumbled blue cheese, ½ cup sour cream
- Stir in mayonnaise, garlic, milk (as needed for consistency), lemon juice, salt, and black pepper.¼ cup mayonnaise, 1 small garlic clove, 1 to 3 tablespoons tablespoons milk, 2 tablespoons fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon Freshly ground black pepper
- Refrigerate until ready to serve. Remove from the refrigerator about 15 minutes before serving.
Serve
- Serve the wings immediately with blue cheese dip and celery sticks.
Notes
Ingredient Substitutions
- I use salted butter because I like it and that's what I always have on hand. If you're using unsalted butter, add about ¼ teaspoon kosher salt to the buffalo sauce.
- Chicken wings may be replaced with drumsticks; cooking time may increase slightly.
- Greek yogurt may be substituted for sour cream in the blue cheese dip.
- Ranch dressing may be used in place of blue cheese dip if preferred.
- Honey may be substituted for brown sugar in the Buffalo sauce for a slightly sweeter profile.
- Serve with celery, carrot sticks, or a simple slaw.
- Pair with cold beer, sparkling water, or a citrus-forward nonalcoholic drink.
- These wings work well as a game-day appetizer or casual main dish.
- Store leftover cooked wings in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 400°F oven until hot and crisp.
- Wings may be frozen unsauced for up to 2 months. Reheat directly from frozen, then toss with warm sauce before serving.
Nutrition
Serving: 1 serving | Calories: 438kcal | Carbohydrates: 4g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1370mg | Potassium: 245mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.