Baked buffalo wings with easy blue cheese sauce

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Is there a more classic game day plate than buffalo wings? Perhaps the football season should be called the wing season. I love Buffalo sauce, I think I could eat it in almost anything. Every soccer season, I make buffalo wings for at least one or two observation parties, and they tend to quickly disappear from a buffet table. Most restaurants fry their wings to be crispy, but if you know any secrets, baked buffalo wings may be even better than fries.

This recipe is a continuation of my baked honey barbecue wings. The method for both recipes is the same: only the sauce is different. When I make wings, I usually make half buffalo and half barbecue. However, if I had to choose one or the other, I would choose Buffalo every time.

To get crispy wings, you need to cook them long enough for the skin to remove most of the fat, but not so much that they dry out. There is nothing worse than the soaked skin on buffalo wings. I was recently in one of those chain wing restaurants, and our wings were covered in oily, soggy skin. It is not appetizing.

If you want your wings to be crispy but not dry, the secret is to boil them first. It may seem strange, but this step helps to remove some of the fat you don't want. Place the wing segments in a large pot of boiling salted water and boil for about 8 minutes.

Drain the wings in a colander and place them on a wire rack to dry. After they have cooled down a bit, dry them well with paper towels or a clean kitchen towel. Place the wings on a baking sheet that has been lined with foil and sprayed with cooking spray. Make sure there is air gap between them, so they brown evenly. Sprinkle with your favorite seasoned salt.

Bake the wings at 450 degrees for 25 minutes, then flip them over with a rubber spatula and bake another 5-10 minutes until golden and crisp. These wing segments are quite large, so if you have smaller wing segments, you may want to bake them a few minutes less.

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While your crispy baked chicken wings are in the oven, you can make the Blue Cheese Dip easy. Buffalo hot and spicy sauce and creamy blue cheese sauce are a magical combination, IMO. However, I know that blue cheese is not everyone's business, so if you want you can skip the sauce or use my Easy Ranch Dip recipe.

Make the blue cheese sauce by stirring the mayonnaise, sour cream, crumbled blue cheese, lemon juice, salt, and pepper. That's all about it!

While the wings are baking, you can also make the Buffalo sauce, combining melted butter, Frank's hot sauce and a pinch of Worcestershire sauce.

After baking, the wings should be golden and crisp, without messy frying!

Once the wings are baked, it's time to pour the sauce. I usually put the wings in a large bowl to mix them:

I continue with the tradition and serve the wings with blue cheese sauce, carrot sticks and celery sticks. These crispy baked buffalo wings are so delicious, you'll want to make them year-round!

Yield: 24 wings

You'll love these easy baked buffalo wings, better than restaurant wings and no frying required! Perfect for your Game Day party or a simple family dinner.

Preparation time 30 minutes

Time to cook 30 minutes

Total time 1 hour

Ingredients

For the blue cheese sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup blue cheese or gorgonzola crumbs
  • 2 teaspoons of lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For the wings:

  • 24 segments of chicken wings
  • Kosher salt
  • Seasoned salt

For the Buffalo sauce:

  • 3/4 cup Frank hot sauce
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoon Worcestershire sauce

Instructions

  1. Make the blue cheese sauce by combining all the ingredients in a small bowl. If possible, leave it in the refrigerator for 1/2 hour or more to allow the flavors to mix.
  2. Preheat oven to 450 degrees. Prepare a large baking sheet by lining it with aluminum foil, then spray it with cooking spray.
  3. Place the wing segments in boiling salted water, then heat until the water returns to a boil. Continue boiling for about 8 minutes.
  4. Drain the wing segments with a strainer. Transfer to a rack to dry. When the chicken has cooled down a bit, finish drying with paper towels.
  5. Place the wings on the baking sheet, making sure there is space between them. Bake at 450 degrees for 25 minutes. Flip the wings over with a rubber spatula, then bake 5 more minutes.
  6. Meanwhile, make the sauce by melting the butter in a microwave-safe bowl or measuring cup, then mix with the other ingredients.
  7. Place the wings in a large bowl, add the sauce and stir until well covered. Serve with celery sticks, carrot sticks, and blue cheese sauce.

Notes

Nutritional information is for 1 wing segment with 1 teaspoon of Buffalo sauce. A tablespoon of sauce adds 60 calories, 6 g of fat, 0 g of carbohydrates, 1 g of protein.

Nutritional information:

Portion size:

1 wing segment Amount per proportion: Calories: 56 Total Fat: 4 g Saturated Fat: 1.3 g Unsaturated Fat: 2.7 g Cholesterol: 16 mg Sodium: 81 mg Carbohydrates: 0 g Protein: 5 g publication. The post may contain affiliate links.

Photos by Marsha Maxwell and vm2002 / Shutterstock.com.

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