Categorized:

  • Appetizers & Salads
  • Poultry

Tagged:

  • butter
  • chicken
  • honey
  • hot sauce
Buffalo Wings - 1

Baked Buffalo Wings {with Blue Cheese Dip}

Ingredients

Wings

  • 4 lbs chicken wings, cut into wings and drumettes*
  • 4 tsp aluminum-free baking powder
  • Salt and freshly ground black pepper

Buffalo Sauce

  • 3 Tbsp unsalted butter**
  • 1 cup hot sauce, such as Frank’s Red Hot Original
  • 1 1/2 tsp cornstarch*** (optional)
  • 1 Tbsp honey

Blue Cheese Dip {Optional}

  • 2/3 cup natural sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 Tbsp minced fresh parsley
  • 3 oz. blue cheese, finely crumbled

Instructions

For the Wings

  • Arrange oven racks in upper middle and lower middle portion of the oven. Preheat oven to 250 degrees. Line a baking sheet with aluminum foil then set a large wire rack over baking sheet, spray rack with non-stick cooking spray.
  • In a small bowl whisk together baking powder with 1 tsp salt and 1 tsp pepper.
  • Dab chicken pieces dry with paper towels then place in a large bowl, sprinkle baking powder mixture over chicken. Toss well to evenly coat.
  • Arrange chicken pieces on wire rack leaving space between each. Bake in preheated oven on lower middle rack 30 minutes.
  • Move wings to upper middle rack, increase oven temperature to 425 degrees. Continue to bake until chicken is golden brown and crisp, rotating pan once halfway through, about 45 - 50 minutes longer.
  • Place wings in a large clean bowl and toss with desired amount of buffalo sauce.

For the Sauce

  • Near the end of wings baking: Whisk together cornstarch with 1 Tbsp water until blended.
  • Melt butter in a small saucepan. Add hot sauce and honey, cover and bring to a light simmer.
  • Add cornstarch mixture and cook and stir about 20 seconds, until lightly thickened. Remove from heat cover and keep warm.

For the Blue Cheese Dip

  • Mix together all ingredients, season lightly with pepper and salt if needed. Preferably let rest at least 30 minutes in refrigerator.

Notes

  • *Buy pre-cut wings to save prep time. To cut whole wings, cut at joints and discard the wing tips. Here is a video tutorial.
  • **If you’d like you can double up on the butter for a richer sauce.
  • ***The cornstarch just helps thicken the sauce up a little, it can be omitted just omit the water too. Then just heat sauce until warmed.
  • Nutrition estimate is for wings only, does not include dip as it is optional.
  • Wings cooking method adapted from Cook’s Country.

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