Baked Buffalo Chicken Wings
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Ingredients
For the Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 ounces blue cheese, crumbled
- 1 green onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 to 6 stalks celery
For the Wings
- 4 pounds chicken wings, drumettes and wingettes
- 2 tablespoons vegetable oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1 tablespoon chipotle chili powder
- 1 pinch cayenne pepper
- 1/4 cup unsalted butter
- 3 to 4 tablespoons hot sauce, such as Frank's Red Hot or Goya
- 1 tablespoon cider vinegar
Instructions
- 1
Gather the ingredients.
- 2
In a medium bowl, combine the sour cream, mayonnaise, blue cheese, green onion, salt, and pepper.
- 3
Cover and refrigerate at least 1 hour.
60 min - 4
Cut celery into thin sticks.
- 5
Soak celery in a bowl of ice water at least 30 minutes and up to 1 hour.
30 min - 6
Gather the ingredients.
- 7
Preheat the oven to 425 F.
- 8
Pat the chicken wings dry with paper towels.
- 9
In a large bowl, toss the chicken wings with the vegetable oil and season liberally with salt and black pepper.
- 10
In a small bowl, whisk together the flour, chili powder, and cayenne. Sprinkle the flour mixture over the chicken wings and toss to coat.
- 11
Transfer the wings, skin-side up, to 2 large-rimmed baking sheets and bake them for about 45 minutes, turning occasionally, until they are crisp.
45 min - 12
In a large skillet, melt butter over medium-low heat and stir in hot sauce, vinegar, and salt, to taste.
- 13
Add the baked wings and toss to coat.
- 14
Transfer the baked wings to a serving platter and serve them warm with the blue cheese dip and celery sticks.
- 15
Enjoy!
Make the Dressing
Make the Wings
Nutrition
Per serving (based on 10 servings)
