americanchickenketowingsoven-bakedspicygame-day

Buffalo Wings

Name: Buffalo Wings
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 900 g chicken wings, split into flats and drumettes; 8 g baking powder; 5 g fine salt; 2 g ground black pepper; 2 g garlic powder; 80 ml Frank's RedHot sauce; 40 g unsalted butter; 5 ml white wine vinegar; 60 g blue cheese, crumbled; 70 g sour cream; 40 g mayonnaise; 5 ml lemon juice; 1 small clove (3 g) garlic, finely grated; 1 g ground black pepper; 100 g celery sticks; 100 g carrot sticks

These Buffalo wings come out crisp and deeply golden from the oven, then get coated in a tangy, buttery hot sauce that clings to every bite. Served with cool blue cheese dip and crunchy vegetables, they deliver the classic spicy-creamy contrast with beginner-friendly technique.

45 min

2 servings

1105 kcal

American

Ingredients

For the wings

900 gchicken wings, split into flats and drumettes
8 gbaking powder
5 gfine salt
2 gground black pepper
2 ggarlic powder

For the Buffalo sauce

80 mlFrank's RedHot sauce
40 gunsalted butter
5 mlwhite wine vinegar

For the blue cheese dip

60 gblue cheese, crumbled
70 gsour cream
40 gmayonnaise
5 mllemon juice
1 small clove (3 g)garlic, finely grated
1 gground black pepper

For serving

100 gcelery sticks
100 gcarrot sticks

Instructions

1
Preheat the oven to 230°C. Line a tray or rack-lined baking sheet for better airflow and easier cleanup. Pat the chicken wings very dry with kitchen paper; dry skin is the key to crispness. In a bowl, toss the wings with baking powder, fine salt, ground black pepper, and garlic powder until evenly coated.
2
Arrange the wings in a single layer with space between them. Roast for 20 minutes, then turn them over and roast for 15 minutes more, until the skin is deeply golden, crisp, and the thickest part reaches at least 74°C internally.
3
While the wings cook, make the blue cheese dip by mashing the blue cheese into the sour cream and mayonnaise, then stirring in the lemon juice, finely grated garlic, and ground black pepper. Leave it slightly chunky for the best texture.
4
Make the Buffalo sauce in a small saucepan over low heat: warm the Frank's RedHot sauce with the unsalted butter and white wine vinegar just until the butter melts and the sauce is glossy. Do not boil, or the sauce can separate.
5
Transfer the hot roasted wings to a large bowl, pour over the Buffalo sauce, and toss until every piece is evenly coated. For maximum crispness, toss just before serving.
6
Serve immediately with the blue cheese dip, celery sticks, and carrot sticks on the side.

Nutrition per serving

1105 kcal

Calories

72g

Protein

Carbs

86g

Fat

Fiber

Notes

•Using baking powder, not baking soda, helps blister and crisp the skin in the oven without deep-frying.
•If you like a thicker dip, chill it for 10-15 minutes while the wings roast.
•For extra heat, add a pinch of cayenne to the Buffalo sauce.
•To keep this keto-friendly, the carrot portion is modest; you can replace it with extra celery if desired.

Background

Buffalo wings were created in Buffalo, New York, most famously associated with the Anchor Bar in the 1960s. The classic combination of spicy butter sauce, celery, and blue cheese dip has since become one of the most iconic American bar foods.

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