Cook and Scale
Classic Buffalo Hot Wings
4 servings · 35 min total
Crispy oven-baked chicken wings tossed in a buttery hot sauce and served with a cool blue cheese dip and celery sticks — the ultimate game-day classic.
Ingredients
- 1 kg chicken wings, split at the joint, tips discarded
- 1¼ dl hot sauce
- 60 g butter, melted
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp vegetable oil, for the rack
- 60 g blue cheese, crumbled, for the dip
- 4 tbsp sour cream, for the dip
- 2 celery stalk, cut into sticks
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prepare the wings — Preheat the oven to 220°C (425°F). Pat the chicken wings very dry with paper towels, season with salt and black pepper, and arrange in a single layer on an oiled wire rack set over a baking tray.
- 2.
Bake until crisp — Bake for 40–45 minutes, flipping halfway through, until the skin is deeply golden and crisp.
- 3.
Make the buffalo sauce — Meanwhile, whisk the hot sauce, melted butter, white wine vinegar, garlic powder and cayenne pepper together in a large bowl to make the buffalo sauce.
- 4.
Make the blue cheese dip — For the dip, stir the blue cheese and sour cream together in a small bowl and set aside.
- 5.
Toss wings in sauce — As soon as the wings come out of the oven, toss them straight into the buffalo sauce until fully coated.
- 6.
Serve with dip and celery — Serve the wings hot with the blue cheese dip and celery sticks on the side.