|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The spicy, crispy chicken wing that is now a ubiquitous menu item at bars and restaurants alike was invented in Buffalo, NY, at the Anchor Bar. The original recipe takes the flat and drummette pieces, deep-fries them, and then tosses them in a spicy hot sauce. This is a baked version of the famous Buffalo chicken wings, which makes them a little healthier, but every bit delicious. And, as is served with the original Buffalo wings, make sure to accompany these spicy wings with blue cheese dip—either homemade or store-bought—and celery sticks.
Most of us think of Buffalo wings as bar food or Super Bowl fare, but with their accompaniment of celery sticks and creamy blue cheese dressing, they also make a pretty good casual meal. You can also diversify how you serve this meal as well. You can make it into a casserole or even mac and cheese. These wings are hot, but if you like them incendiary, pass extra hot sauce around.
- For the Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 ounces crumbled blue cheese
- 1 green onion (thinly sliced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 to 6 celery ribs
- For the Wings
- 4 pounds chicken wings (drumettes and wingettes)
- 2 tablespoons vegetable oil
- Kosher salt (to taste)
- Black pepper (to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon chipotle chili powder
- 1 pinch cayenne pepper
- 1/4 cup unsalted butter
- 3 to 4 tablespoons hot sauce (such as Frank's Red Hot or Goya)
- 1 tablespoon cider vinegar
Note: while there are multiple steps to this recipe, these wings are broken down into workable categories to help you better plan for preparation.
Make the Dressing
Gather the ingredients.
In a medium bowl, combine the sour cream, mayonnaise, blue cheese, green onion, salt, and pepper.
Cover and refrigerate at least 1 hour.
Cut celery into thin sticks.
Soak celery in a bowl of ice water at least 30 minutes and up to 1 hour.
Make the Wings
Gather the ingredients.
Preheat the oven to 425 F.
Pat the chicken wings dry with paper towels.
In a large bowl, toss the chicken wings with the vegetable oil and season liberally with salt and black pepper.
In a small bowl, whisk together the flour, chili powder, and cayenne. Sprinkle the flour mixture over the chicken wings and toss to coat.
Transfer the wings, skin-side up, to two large-rimmed baking sheets and bake them for about 45 minutes, turning occasionally, until they are crisp.
In a large skillet, melt butter over medium-low heat and stir in hot sauce, vinegar, and salt, to taste.
Add the baked wings and toss to coat.
Transfer the baked wings to a serving platter and serve them warm with the blue cheese dip and celery sticks.
- It is easiest to purchase the wings already separated into flats and drummettes, but if you can’t find any packaged that way, it is not too difficult to cut them apart. To cut whole chicken wings into sections, place them on a cutting board and cut off the wing tips, either discarding or reserving them for another use like making stock. Section the remaining part of the wing by cutting between the joint using the tip of a sharp knife.
- Don't apply the sauce before cooking because the sugar it will burn during baking.
- If you find the wings too spicy for your liking, you can decrease the hot sauce and increase the amount of butter.
- To add a little bit of zing and fresh flavor to the blue cheese dip, squeeze a little lime juice into the mixture at the end.
- Sauce-free variation: Instead of serving the wings tossed in buffalo sauce, coat them in your favorite dry rub before baking.