- Main
- Appetizer
- Chicken
- American
- Make-ahead
- Oven
Ingredients
For the wings
- 3 lb
chicken wings, split into flats and drumettes, patted very dry
- 1 tbsp
baking powder (not baking soda)
- 1 1/2 tsp
fine salt
- 1/2 tsp
garlic powder
- 1/2 tsp
black pepper, freshly ground
For the buffalo sauce
- 1/2 cup
Frank's RedHot or other cayenne pepper hot sauce
- 4 tbsp
unsalted butter
- 1 tbsp
honey
- 1 tsp
cider vinegar
- 1/4 tsp
cayenne pepper
For the blue cheese dip
- 4 oz
blue cheese, crumbled
- 1/3 cup
sour cream
- 1/3 cup
mayonnaise
- 1 tbsp
whole milk
- 1 tsp
lemon juice
- 1 tbsp
chives, finely chopped (optional)
salt and black pepper, to taste
To serve
- 6
celery stalks, cut into sticks
- Gluten-free
Contains milk (unsalted butter, blue cheese, sour cream, whole milk) and eggs (mayonnaise).
Not checked: Frank's RedHot or other cayenne pepper hot sauce.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the dip first so it can chill: in a bowl, mash half the blue cheese with the sour cream, mayonnaise, milk, and lemon juice until creamy, then stir in the remaining blue cheese so it stays chunky. Stir in the chives, season with salt and pepper, and refrigerate until serving.
10 min
- 4 oz blue cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tbsp whole milk
- 1 tsp lemon juice
- 1 tbsp chives
- salt and black pepper
- Step 2
Heat the oven to 450°F and set a rack in the upper-middle position. Line a large rimmed baking sheet with foil and set a wire rack on top; lightly oil or spray the rack.
450°F
- Step 3
Pat the wings completely dry with paper towels — dry skin is what gets crisp. In a large bowl, stir together the baking powder, salt, garlic powder, and black pepper, add the wings, and toss until every piece is evenly dusted with no white clumps.
10 min
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1 1/2 tsp fine salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Step 4
Arrange the wings skin side up on the rack in a single layer, spaced apart so air can circulate. Roast for 25 minutes.
25 min, hands-off · 450°F
- Step 5
Flip each wing with tongs and roast another 20–25 minutes, until deep golden brown, blistered, and crisp all over. The wings should feel hard and crackly when tapped.
25 min, hands-off · 450°F
- Step 6
While the wings finish, make the sauce: melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce, honey, vinegar, and cayenne. Warm for 1–2 minutes until glossy and combined, then take off the heat.
5 min
- 1/2 cup Frank's RedHot or other cayenne pepper hot sauce
- 4 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp cider vinegar
- 1/4 tsp cayenne pepper
- Step 7
Tip the hot wings into a large dry bowl, pour over the sauce, and toss to coat. Serve right away with the blue cheese dip and celery sticks.
5 min
- 6 celery stalks, cut into sticks
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026