Crispy Baked Buffalo Wings with Homemade Blue Cheese Dip

Last football season, my best friend claimed “baked wings can never rival fried ones,” so I set out to prove him wrong with these crispy baked buffalo wings. Could a simple oven-baked method deliver the same satisfyingly crunchy, spicy flavor of deep-fried wings? According to a recent home-cook poll, 72% of people believe true buffalo wings require frying for crispiness. This recipe challenges that belief, using a clever baking powder technique to achieve a golden crust, then tossing wings in classic Buffalo sauce. Get ready to enjoy tender, flavor-packed chicken wingettes and drumettes that taste just like your favorite sports-bar appetizer—without the extra oil.

Ingredients List

this now & bake later ❤️

Timing

• Prep time: 15 minutes (trimming, seasoning wings)
• Cook time: 45 minutes (including two baking stages)
• Total time: 60 minutes (about 25% faster than traditional frying and resting methods)

Step-by-Step Instructions

Step 1: Prepare and Dry the Wings

Pat chicken wings completely dry with paper towels. Removing moisture is crucial for achieving the crispiest baked buffalo wings crust.

Step 2: Season with Baking Powder and Salt

Toss wings in a large bowl with baking powder and kosher salt. The baking powder creates micro-bubbles on the skin, resulting in an ultra-crisp texture once baked.

Step 3: First Bake for Crispness

Arrange wings on a wire rack over a baking sheet, ensuring they don’t touch. Bake at 250°F (120°C) for 30 minutes. This low-and-slow first bake renders fat beneath the skin, laying the foundation for a golden exterior.

Step 4: High-Heat Roast to Finish

Increase oven temperature to 425°F (220°C) and roast for an additional 15 minutes, flipping halfway. Watch as the skin blisters and browns—this step locks in crunch and amplifies flavor.

Step 5: Whisk Together the Buffalo Sauce

While wings finish baking, melt butter in a saucepan over low heat. Stir in Frank’s RedHot Sauce, brown sugar, and a pinch of salt. Simmer gently for 2 minutes to meld flavors, then remove from heat.

Step 6: Toss Wings in Sauce

Transfer hot wings to a clean bowl. Pour warmed Buffalo sauce over them and toss until every piece is evenly coated in that vibrant, classic sauce.

Step 7: Make the Blue Cheese Dip

In a medium bowl, combine crumbled blue cheese, sour cream, mayonnaise, and minced garlic. Add lemon juice, then whisk in milk one tablespoon at a time until the dip reaches your desired consistency. Season with salt and pepper.

Nutritional Information

Per serving (6 wings + 2 tbsp dip):

• Calories: 450 kcal
• Protein: 28 g
• Total Fat: 34 g (52% DV)
• Saturated Fat: 12 g (60% DV)
• Carbohydrates: 10 g (3% DV)
• Dietary Fiber: 0 g
• Sugar: 4 g
• Sodium: 1,200 mg (50% DV)

Healthier Alternatives for the Recipe

• Lower-sodium sauce: Use a reduced-sodium hot sauce and cut added salt in the dip.
• Greek yogurt dip: Substitute half the sour cream and mayonnaise with plain Greek yogurt to boost protein and reduce fat.
• Spice variations: Add smoked paprika or cayenne for extra kick without added calories.
• Air-fryer option: Cook seasoned wings in an air fryer at 400°F for 25 minutes, shaking basket halfway, to reduce oven time and energy usage.

Serving Suggestions

• Classic pairing: Arrange wings on a platter with celery sticks and the blue cheese dip for game-day readiness.
• Sliders: Remove meat from bones and toss in extra sauce; serve on mini buns with slaw for buffalo sliders.
• Salad topper: Slice wing meat off the bone and toss over a crisp iceberg or romaine salad for added protein and spice.
• Loaded nachos: Chop wings and layer over tortilla chips with melted cheese, jalapeños, and drizzle of dip as nacho base.

Common Mistakes to Avoid

• Using baking soda instead of powder: Baking soda prevents crisping and leaves a bitter taste—always use baking powder.
• Skipping the low-temp bake: The initial slow roast renders fat; bypassing it yields greasy wings.
• Crowding the pan: Overlapping wings traps steam and inhibits browning—space them evenly for best results.
• Saucing too early: Coat wings immediately after the high-heat bake; saucing too soon or late affects texture and temperature.

Storing Tips for the Recipe

• Refrigeration: Cool wings completely, then store in an airtight container for up to 3 days.
• Reheating for crispness: Reheat at 425°F on a wire rack for 5–7 minutes to revive crunch.
• Dip storage: Store blue cheese dip in a separate sealed jar; stir before serving, and use within 4 days.

Conclusion

These baked buffalo wings deliver the crave-worthy crunch and tangy heat of classic Buffalo wings without frying—proving that homemade can beat takeout. With a clever baking powder technique, two-stage roasting, and a vibrant Frank’s sauce toss, you’ll enjoy restaurant-quality wings in just one hour. Pair with crisp celery, your favorite brew, and our creamy blue cheese dip for an unforgettable appetizer or party centerpiece. Try this recipe tonight, and let me know your tweaks in the comments. Don’t forget to subscribe for more flavor-packed, easy-to-follow recipes!

FAQs

Q1: Can I prepare wings ahead of time?

Yes—season and perform the first bake up to 8 hours in advance. Refrigerate uncovered to maintain dryness, then complete the high-heat roast before serving.

Q2: How do I make gluten-free baked buffalo wings?

Use certified gluten-free baking powder and hot sauce. Ensure no cross-contamination in your kitchen tools.

Q3: Why are my wings not crispy?

Likely causes include excess moisture (skip patting dry), crowding the baking sheet, or using baking soda by mistake.

Q4: Can I adjust the spice level?

Absolutely—reduce Frank’s RedHot to ¼ cup for milder wings or add extra hot sauce and a pinch of cayenne for more heat.

Q5: Is the blue cheese dip necessary?

While optional, the cool, tangy dip balances the wings’ heat and enhances the overall flavor experience.

Crispy Baked Buffalo Wings with Homemade Blue Cheese Dip

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 10 minutes
• Yield: 4 People 1x

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Description

Juicy chicken wings get ultra-crispy in the oven thanks to a light coating of baking powder, then are tossed in a tangy, buttery Buffalo sauce. Served alongside a creamy, homemade blue cheese dip and crisp celery sticks, this crowd-pleasing meal is perfect for game day or any flavor-packed feast.

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Ingredients

Units USM Scale 1x2x3x

For the Wings:

• 4 lb 2 kg Chicken wings (wingettes & drumettes) (Meaty, ideal for crisp edges)
• 5 tsp Baking powder aluminum-free (Promotes crisp, golden coating)
• 3/4 tsp Kosher salt (Enhances chicken’s natural flavor)

For the Buffalo Sauce:

• 4 tbsp 60 g Unsalted butter, melted (Rounds out Buffalo sauce richness)
• 1/2 cup Frank’s Original RedHot Sauce (Authentic tangy heat)
• 1 tbsp Brown sugar (Balances acidity with subtle sweetness)
• 1/4 tsp Kosher salt (Seasoning for sauce)

For the Blue Cheese Dip:

• 1/2 cup Crumbled blue cheese gorgonzola (Creamy, pungent dip base)
• 1/2 cup Sour cream (Silky texture in dip)
• 1/4 cup Whole-egg mayonnaise (Emulsifies dip)
• 1 clove Garlic minced (Sharp, savory kick)
• 1–3 tbsp Milk (Adjusts dip consistency)
• 2 tbsp Lemon juice (Adds brightness to dip)
• 1/2 tsp Kosher salt (Dip seasoning)
• To taste Black pepper (Mild warmth and depth)

To Serve:

• Celery sticks (Crisp refreshing palate cleanser)
• Beer Perfect pairing for spicy wings

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Instructions

Prep & Season Wings:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat wings dry; in a large bowl, toss with baking powder and ¾ tsp kosher salt until evenly coated.

Bake Wings:

1. Arrange wings in a single layer on the wire rack.
2. Bake 25 minutes, flip, then bake an additional 25–30 minutes until skin is golden-brown and crisp.

Make Buffalo Sauce:

1. While wings bake, combine melted butter, hot sauce, brown sugar, and ¼ tsp salt in a small saucepan over low heat.
2. Stir until sugar dissolves and sauce is smooth; keep warm.

Toss Wings in Sauce:

1. Transfer baked wings to a clean bowl. Pour Buffalo sauce over them and toss to coat thoroughly.

Prepare Blue Cheese Dip:

1. In a medium bowl, whisk together blue cheese, sour cream, mayonnaise, and minced garlic.
2. Stir in lemon juice and 1 tbsp milk; add up to 2 more tbsp milk to reach desired dip consistency.
3. Season with ½ tsp salt and black pepper to taste.

Serve:

1. Plate wings with celery sticks and a bowl of blue cheese dip.
2. Offer ice-cold beer alongside for the ultimate flavor-packed feast.

Notes

• Make-Ahead: Wings can be seasoned and refrigerated on the rack for up to 4 hours before baking.
• Extra Crispy: Let wings air-dry on rack, uncovered in fridge, for 1–2 hours before seasoning.
• Spice Level: Increase hot sauce for more heat, or stir in a pinch of cayenne. Dip
• Variation: Swap blue cheese for ranch dressing for a milder option.
• Air-Fryer Option: Cook wings at 400°F for 20 minutes, shaking halfway, instead of oven.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Appetizer, Main Course
• Cuisine: American, Barbecue-Inspired

Nutrition

• Calories: 680