Description
These truly crispy Buffalo wings with blue cheese dip are very simple to make at home and taste amazing! They taste even better than deep fried wings with very thin, crispy skin.
Ingredients
- FOR THE WINGS:
- 4 pounds Chicken Wings
- 2 Tablespoons Baking Powder
- 1-¾ teaspoon Salt
- FOR THE SAUCE:
- 4 Tablespoons Melted Butter
- ½ cups Frank’s Red Hot Sauce
- 1 Tablespoon Brown Sugar
- ¼ teaspoons Salt
- FOR THE BLUE CHEESE DIPPING SAUCE:
- ½ cups Crumbled Blue Cheese
- ½ cups Sour Cream
- ¼ cups Mayonnaise
- 1 (Small) Garlic, Minced
- 1 Tablespoon Milk
- 2 Tablespoons Lemon Juice
- ½ teaspoons Salt
- Black Pepper To Taste
- FOR SERVING:
- Celery Sticks
- Carrots
Preparation
For the wings:
Lay the wings on a rimmed baking tray and let them dry in the fridge overnight. (optional, but recommended—if you don’t have the time, dry wings very well with paper towels).
Preheat oven to 250ºF / 120ºC. Place one oven shelf in the lower quarter of the oven and one in the top quarter.
Place the wings in a large ziplock bag. Add the baking powder and salt. Shake the bag to coat evenly.
Line the baking sheet with foil. Spray the rack on the baking sheet with oil spray. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
Increase the oven temperature to 425ºF / 220ºC and move the baking sheet to the upper shelf. Bake for 45–50 minutes more, rotating the tray halfway through. There is no need to turn the wings over. They are ready when they are dark golden brown and their skin is very crispy.
Toss in sauce and serve immediately with blue cheese dip, celery sticks, and carrots.
For the sauce:
Whisk together sauce ingredients. Keep warm or reheat just prior to using.
For the blue cheese dip:
In a bowl, mash blue cheese with sour cream until smooth. Add remaining ingredients and mix well until combined. Store in the fridge.
Recipe from Nagi of Recipe Tin Eats.
