Buffalo Chicken Wings & Blue Cheese Sauce
The baked version of the classic and equally delicious deep-fried wings recipe, will leave you wanting more. Enjoy these crispy and juicy wings with the classic blue cheese sauce. Not only will the sauce add a ton of flavor but it also will help you cool down the spiciness in the chicken wings. Of course a trusty, cold beer can do that too ;).
PS: The “hand model” in these pictures is my husband Tom who, by the way wasn’t really helping me, he was legitimately stealing all of my wings.
Classic Buffalo Chicken Wings Makes 24 wings
3 pounds of chicken wings (separated into 2 pieces) or a mix of separated wings and drumsticks 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon paprika ¼ teaspoon cayenne pepper ⅛ cup canola oil
Preheat the oven to 450˚F.
Mix all the ingredients in a large bowl until the chicken is evenly coated. Place the chicken onto a baking sheet skin-side-up. Don’t overcrowd the pan. If necessary, divide into two batches. I used a half sheet pan. Bake for 45 minutes or until crispy.
3 tablespoons of unsalted butter ⅔ cup of red sauce (such as Frank’s red sauce) ¼ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon cayenne pepper (use more if you really like the spicy stuff)
Melt the butter in a saucepan. Add the rest of the ingredients. Whisk well and set aside. When the wings are done and still hot, place them in a large mixing bowl, pour over the buffalo sauce and mix well. Serve with blue cheese sauce and celery sticks on the side.
Blue Cheese Sauce
2oz mild blue cheese of your choice, crumbled ¼ cup of mayonnaise ⅓ cup sour creme ¼ cup milk 1/2 teaspoon apple cider vinegar Salt and pepper to taste
Add all the ingredients in a mixing bowl and whisk well until well combined. If you prefer a smooth sauce, add all the ingredients to a food processor and pulse until smooth. You can make this recipe the day before.