Buffalo Chicken Wing Recipe

Buffalo Wings with Blue Cheese Dip

By on 30th March 2016


I love chicken wings. They work in any setting; a sit down meal, at a party, in your pants – head in fridge – half cut after a night out… they just work. For all the occasions they suit, there are even more varieties of wings to be found – but none are known as well as the classic Buffalo Wing. 

This legendary American staple started life with a humble beginning sometime during the 1960’s in Buffalo, New York. (The origin of these wings are still hotly contested.) Fast forward 50 years and these bright orange, lip staining morsels of pure comfort have transcended across the globe. Although, it is worth saying that America have not fallen out of love with one of their national dishes, with 1.3 billion Buffalo Wings eaten during this year’s Super Bowl alone!

Buffalo Wings with Frank's Red Hot Sauce

As famous as these wings are, they will not be found far from their more reserved, less obnoxious sidekick. Blue cheese dip, in my opinion, is the only accompaniment to the buffalo wing. This dairy based sauce offers those with even the most sensitive of mouths, a cooling break – whilst the tangy blue cheese cuts through the richness and cayenne pepper heat.

Crispy baked chicken wings - the power of baking powder

Buffalo wings will more often than not be deep fried to give them a crispy skin for the sauce to cling to. But thanks to some baking powder magic, this recipe gives the same results in the oven. I first found this on the amazing Serious Eat blog, where they explained that the baking powder releases Carbon Dioxide during the cooking stage. This causes the natural juices released from the chicken to bubble up and blister the skin – giving a very crispy finish!

Coat the wings in salt and baking powder for a crispy skin

This is such a rewarding recipe that is so easy to cook and is a home run each and every time. So get the oven on, crack open a cold beer and indulge in a piece of American history.

Buffalo Wings Recipe

Buffalo Wings

Yields: 2 People

  • 1kg Chicken Wings (most packs in UK are 1.1kg, which is what I used)
  • 1/2 tbsp Salt
  • 1 tbsp Baking Powder
  • 1 tsp Cayenne Pepper
  • 100ml Hot Sauce (Frank's RedHot® Buffalo Wings Sauce)
  • 50g Unsalted Butter
  1. Pre-heat your oven to 200C (180C with a fan oven). Line a baking tray with kitchen foil (for easy washing up!) and place the wire rack on top
  2. Butcher the wings by separating the three parts; the wing, drum & tip. Find the knuckle on each joint and cut between them - if you miss and hit a bone, use the palm of your hand and smash the knife down to make a clean cut. You don't want to use the tips (these are wicked for stock - I put them in a ziplock back and freeze for when I need them)
  3. Pat your chicken dry with kitchen roll and then coat with the salt, baking powder and the cayenne pepper
  4. Bake in the oven for 45 minutes, turning 3-4 times
  5. Add your hot sauce and butter to a pan and heat until the butter is melted. Then add the chicken and coat until all the chicken has a good layer of sauce
  • Preparation time: 15 Minutes
  • Cook time: 45 Minutes
  • Total time: 1 Hour


Blue Cheese Dip Recipe

Blue Cheese Dip

  • 100ml Sour Cream
  • 50g Crumbled Blue Cheese
  • 1 Garlic Clove (chopped)
  • 1tsp Lemon
  • 1tbsp Mayo
  • Season to Taste
  1. Add sour cream, crumbled blue cheese, garlic, lemon, mayo to a food processor & pulse until mixed but chunky
  2. Season and serve
  • Preparation time: 5 Minutes


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