Easy to make Buffalo Wings – crispy baked chicken wings are coated in an addictive, fiery hot buffalo wing sauce and served with a side of creamy, tangy blue cheese dip for dunking. This is how you do game day snacking!
Baked Buffalo Wings {with Blue Cheese Dip}
Ingredients
Wings
- 4 lbs chicken wings, cut into wings and drumettes*
- 4 tsp aluminum-free baking powder
- Salt and freshly ground black pepper
Buffalo Sauce
- 3 Tbsp unsalted butter**
- 1 cup hot sauce, such as Frank's Red Hot Original
- 1 1/2 tsp cornstarch*** (optional)
- 1 Tbsp honey
Blue Cheese Dip {Optional}
- 2/3 cup natural sour cream
- 1/2 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp minced fresh parsley
- 3 oz. blue cheese, finely crumbled
Instructions
For the Wings
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Arrange oven racks in upper middle and lower middle portion of the oven. Preheat oven to 250 degrees. Line a baking sheet with aluminum foil then set a large wire rack over baking sheet, spray rack with non-stick cooking spray.
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In a small bowl whisk together baking powder with 1 tsp salt and 1 tsp pepper.
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Dab chicken pieces dry with paper towels then place in a large bowl, sprinkle baking powder mixture over chicken. Toss well to evenly coat.
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Arrange chicken pieces on wire rack leaving space between each. Bake in preheated oven on lower middle rack 30 minutes.
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Move wings to upper middle rack, increase oven temperature to 425 degrees. Continue to bake until chicken is golden brown and crisp, rotating pan once halfway through, about 45 - 50 minutes longer.
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Place wings in a large clean bowl and toss with desired amount of buffalo sauce.
For the Sauce
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Near the end of wings baking: Whisk together cornstarch with 1 Tbsp water until blended.
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Melt butter in a small saucepan. Add hot sauce and honey, cover and bring to a light simmer.
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Add cornstarch mixture and cook and stir about 20 seconds, until lightly thickened. Remove from heat cover and keep warm.
For the Blue Cheese Dip
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Mix together all ingredients, season lightly with pepper and salt if needed. Preferably let rest at least 30 minutes in refrigerator.
Recipe Notes
- *Buy pre-cut wings to save prep time. To cut whole wings, cut at joints and discard the wing tips. Here is a video tutorial.
- **If you'd like you can double up on the butter for a richer sauce.
- ***The cornstarch just helps thicken the sauce up a little, it can be omitted just omit the water too. Then just heat sauce until warmed.
- Nutrition estimate is for wings only, does not include dip as it is optional.
- Wings cooking method adapted from Cook's Country.
