Buffalo / Bbq Chicken Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C). Pat the wings dry thoroughly with paper towels — removing surface moisture helps achieve crisp skin.

Coat wings

In a large bowl, combine baking powder, kosher salt, and black pepper. Add the wings and toss with the baking powder mixture and 1 tablespoon vegetable oil until evenly coated. The baking powder helps dry and crisp the skin in the oven.

Arrange for roasting

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer with space between pieces to allow hot air circulation. If you don't have a rack, place wings directly on a parchment-lined sheet but flip halfway through cooking.

Roast

Roast in the preheated oven for 25 minutes. Flip each wing and continue roasting another 15–20 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total time ~40–45 minutes depending on size.

While the wings roast, make the buffalo sauce. In a small saucepan over low heat, melt the butter. Add hot sauce, honey (if using), apple cider vinegar, Worcestershire sauce, garlic powder, and salt. Whisk and warm gently until integrated and slightly thickened, about 2–3 minutes. Keep warm on the lowest heat or transfer to a heatproof bowl.

When wings come out of the oven, transfer hot wings to a large bowl. Pour the buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Serve immediately with blue cheese dip, celery and carrots.

If you prefer BBQ wings: place roasted wings in a large bowl. Warm the barbecue sauce in a small saucepan with the optional honey/brown sugar, apple cider vinegar and a splash of hot sauce; simmer 1–2 minutes to meld flavors. Pour over wings and toss to coat evenly. For a stickier finish, return sauced wings to the baking sheet and broil on high 1–2 minutes watching closely until sauce is glossy and slightly caramelized.

Make the blue cheese dip while the wings roast or sauces warm. In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), crumbled blue cheese, lemon juice, garlic powder, salt and pepper. Stir to combine, breaking up most of the blue cheese with the back of a spoon but leaving some chunks. Add milk, 1 tablespoon at a time, until the dip reaches your desired consistency (typically 1–2 tablespoons). Taste and adjust salt or lemon as needed. Stir in chopped chives or parsley if using.

Transfer the dip to a serving bowl and top with extra blue cheese crumbles if desired. Chill briefly if you prefer a firmer dip.

Place wings on a platter with celery and carrot sticks. Offer buffalo or BBQ sauce–coated wings alongside the blue cheese dip. Provide extra napkins. Leftover wings keep refrigerated in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven to revive crispiness.