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Quick Crispy Buffalo Wings with Easy Blue Cheese

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These oven-baked buffalo wings are incredibly crispy without deep frying, thanks to a simple baking powder trick. Paired with a creamy homemade blue cheese dip, they are perfect for game days, weeknight cravings, or any time you need a satisfying, crowd-pleasing dish.

Ingredients

Scale
  • 2 lbs (about 900g) chicken wings (party wings, separated into drumettes and flats)
  • 1.5 teaspoons baking powder (aluminum-free)
  • 1 teaspoon kosher salt or sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper (freshly ground preferred)
  • 1/2 cup (120ml) hot sauce (Frank’s RedHot recommended)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 tablespoon honey (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup (60g) blue cheese crumbles (Gorgonzola or Roquefort preferred)
  • 1/2 cup (120ml) sour cream (full-fat preferred)
  • 1/4 cup (60ml) mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon lemon juice (fresh preferred)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. If not using a rack, line the baking sheet with foil and spray lightly with cooking spray.
  2. Pat the chicken wings completely dry with paper towels, using about 4-5 paper towels and pressing firmly to absorb as much moisture as possible.
  3. In a large bowl, combine baking powder, salt, garlic powder, and black pepper. Add the dried wings and toss well to coat evenly, using your hands for best coverage.
  4. Optional but recommended: Arrange the seasoned wings on the wire rack in a single layer and let them rest in the fridge for 10-30 minutes to draw out more moisture.
  5. Bake the wings on the middle rack for 20 minutes. Flip each wing using tongs, then bake for another 20-25 minutes until the skin is golden brown and crispy. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
  6. While the wings bake, prepare the buffalo sauce: In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey (if using), and Worcestershire sauce. Keep warm on the lowest heat setting. Alternatively, melt butter in a microwave-safe bowl in 20-second increments, then whisk in remaining ingredients.
  7. Make the blue cheese dip: In a small bowl, combine blue cheese crumbles, sour cream, mayonnaise, lemon juice, garlic powder, and a pinch of salt and pepper. Stir until well combined. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  8. Once the wings are done baking, transfer them to a large bowl. Pour the warm buffalo sauce over the wings and toss gently to coat using tongs or a spatula. Do not let them sit in the sauce too long to maintain crispiness.
  9. Serve immediately on a platter with the blue cheese dip and celery sticks if desired. Best eaten within 10 minutes of saucing.

Notes

Do not skip drying the wings thoroughly; moisture is the enemy of crispiness. Ensure you use baking powder, not baking soda, to avoid a bitter taste. Give wings space on the rack to prevent steaming. Toss in sauce right before serving to maintain crispiness. For safety, use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Nutrition

Keywords: buffalo wings, crispy wings, oven baked wings, blue cheese dip, game day food, chicken wings, spicy wings

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