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Wings Dings Recipe

Name: Royal Barbecue Pizzas Wings Dings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb chicken wings (drumettes + flats); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp baking powder (aluminum-free); 2 tbsp vegetable oil (for frying or high-heat roasting); 4 tbsp unsalted butter; 1 cup Frank's RedHot or similar cayenne hot sauce; 1 tsp apple cider vinegar; 1 tsp light brown sugar; 1 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp salt; 3 oz good-quality blue cheese, crumbled; 0.5 cup sour cream; 0.25 cup mayonnaise; 0.5 tsp lemon juice; 1 tbsp milk (to thin, optional); 0.25 tsp freshly ground black pepper; 0.25 tsp kosher salt; 2 stalks celery sticks; 1 cup carrot sticks; 1 tbsp chopped fresh parsley (optional)

Inspired by Royal Barbecue Pizza

Time1h

Serves4

Make Wings Dings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Buffalo-Style Chicken Wings

2 lb chicken wings (drumettes + flats)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp baking powder (aluminum-free)

2 tbsp vegetable oil (for frying or high-heat roasting)

Buffalo Sauce

4 tbsp Unsalted butter

1 cup Frank's RedHot or similar cayenne hot sauce

1 tsp Apple cider vinegar

1 tsp light brown sugar

1 tsp Original Worcestershire Sauce

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1/2 tsp Celtic sea salt

Blue Cheese Dip

3 oz good-quality blue cheese, crumbled

1/2 cup Sour cream

1/4 cup Mayonnaise

1/2 tsp ReaLemon lemon juice

1 tbsp milk (to thin, optional)

1/4 tsp freshly ground black pepper

1/4 tsp kosher salt

Garnish & Serving

2 stalks celery sticks

1 cup carrot sticks

1 tbsp chopped fresh parsley (optional)

Method

Buffalo-Style Chicken Wings

Prepare wings

Pat the wings very dry with paper towels. If whole, separate drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl.

Season and coat

Sprinkle the baking powder, kosher salt, and black pepper over the wings. Toss thoroughly so each wing is evenly coated. The baking powder helps crisp skin in the oven (or before frying).

Cook the wings - oven method (crispy)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, spaced to allow air circulation. Lightly brush or toss wings with 2 tbsp vegetable oil. Roast 35–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp.

OR Cook the wings - frying method

Heat 2 inches of vegetable oil in a deep pot to 375°F (190°C). Fry wings in batches, without overcrowding, 7–9 minutes per batch until golden brown and cooked through. Transfer to a paper towel-lined tray to drain and keep warm. (If you prefer double-fried extra-crispy: fry first at 325°F for 8–10 minutes, rest 5 minutes, then fry at 375°F 2–3 minutes until crisp.)

Buffalo Sauce

In a small saucepan over medium-low heat, melt the butter. Add the hot sauce, apple cider vinegar, light brown sugar, Worcestershire, garlic powder, smoked paprika, and 1/2 tsp salt. Stir and bring to a gentle simmer for 1–2 minutes just to marry flavors; do not boil. Taste and adjust seasoning — add more hot sauce for heat or a pinch more sugar if too tangy.

Remove the sauce from heat. Keep warm until wings are done. If serving with both naked and sauced wings, reserve half the sauce for tossing and half for dipping.

Tossing & Finishing

Place the cooked wings in a large heatproof bowl. Pour the warm buffalo sauce over the wings and toss with tongs until each wing is evenly coated. For a lighter glaze, start with half the sauce and add more to taste. Transfer to a serving platter and sprinkle chopped fresh parsley if using.

Blue Cheese Dip & Serving

While wings roast or fry, make the dip: in a medium bowl mash 2 oz of the crumbled blue cheese into the sour cream and mayonnaise with a fork, leaving some chunks for texture. Stir in lemon juice, black pepper and salt. If the dip is too thick, stir in up to 1 tbsp milk to reach desired consistency. Fold in the remaining 1 oz blue cheese for more chunky texture.

Arrange celery and carrot sticks on the platter alongside the wings and a small bowl of blue cheese dip. Serve immediately while wings are hot and the sauce is glossy.