Crisp and spicy with a creamy blue cheese dressing.  Your choice of either regular, cajun dusted or 1/2 and 1/2. (GF*)

Pat the wing sections very dry with paper towels. This removes surface moisture so they crisp better.

Prep

If wings are whole, separate into drumettes and flats (reserve wing tips for stock). Trim excess skin.

Place wings in a large bowl. Sprinkle baking powder (or corn starch), kosher salt, and black pepper over the wings. Toss thoroughly to coat each piece evenly.

For frying: heat 1 to 1 1/2 cups vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temp. For baking: preheat oven to 250°F (120°C) and line a rimmed baking sheet with a wire rack; bake 30 minutes, then increase oven to 425°F (220°C) and continue baking 35–45 minutes until golden and crisp, flipping once.

Frying method: Fry wings in batches without overcrowding for 8–10 minutes per batch until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently. Add hot sauce, brown sugar (or honey), apple cider vinegar, Worcestershire, garlic powder and cayenne. Whisk until fully combined and warmed through, about 2–3 minutes. Do not boil. Taste and adjust heat/sweetness.

If you want cajun wings or a 1/2-and-1/2 order: mix all cajun dust spices in a small bowl. For fully cajun wings: toss wings in the spice mix after the baking powder step and before cooking. For half-and-half: divide the wings after the baking powder step and apply cajun mix to half; cook both batches together following the chosen cooking method.

When wings are hot and crisp, transfer them to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated. For half-and-half orders, toss one portion in buffalo sauce and leave the other portion dusted with cajun spices (or toss both if desired).

Arrange wings on a platter with celery and carrot sticks.

Make the dressing while wings cook: in a small bowl combine mayonnaise, sour cream (or Greek yogurt), buttermilk, blue cheese crumbles, lemon juice, salt and pepper. Stir until mostly smooth; leave some blue cheese chunks for texture. Taste and adjust seasoning or consistency with additional buttermilk.

Chill dressing for at least 10 minutes if time allows. Serve alongside hot wings for dipping.

Garnish wings with a few extra blue cheese crumbles if desired and serve immediately.

chicken wing sections (drumettes + flats)

baking powder (aluminum-free) or corn starch for extra crisp

kosher salt

freshly ground black pepper

vegetable oil (for frying) or oven spray/oil for baking

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar or honey (optional, balances heat)

apple cider vinegar

Worcestershire sauce

garlic powder

cayenne pepper (optional, for extra heat)

paprika (smoked paprika if available)

onion powder

dried oregano

dried thyme

cayenne pepper

salt

black pepper

mayonnaise

sour cream or Greek yogurt

buttermilk

blue cheese crumbles

fresh lemon juice

celery sticks (for serving)

carrot sticks (for serving)

Buffalo Wings

Make Buffalo Wings Recipe in just 1h 15m. Crisp and spicy with a creamy blue cheese dressing.  Your choice of either regular, cajun dusted or 1/2 and 1/2. (GF*)

Buffalo Wings Recipe

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