Buffalo wings – spicy chicken wings with cheese sauce Recipe
Buffalo wings are a classic of American sports bars – a plate of sticky, spicy wings that disappears faster than you can switch on the game. They were created in the 1960s in Buffalo, New York, and took their name from this city. They’re served with celery sticks and a blue cheese or yogurt dip that cools down the heat.
Buffalo wings are the essence of American “game day” food – crispy wings in a buttery, spicy chili sauce that gets your fingers messy and nobody minds in the slightest. What makes them special is the combination of a hot, slightly tangy sauce with a cooling blue cheese dip and crunchy celery. This dish has a precise spot on the culinary map – Buffalo, New York – and is still associated with sports bars and cheering together.
Chef's tips
Dry the wings really thoroughly before coating them in flour – that way they’ll crisp up in the oven almost like they were deep-fried. Don’t rush taking the tray out: the skin should be clearly golden and even a bit darker in spots, otherwise the sauce will soak in and you’ll lose the crunch. Combine the chili sauce with the butter over low heat, just until the ingredients come together – if it starts to boil, it can split and lose its smooth texture.
How to serve
The wings are best served right after tossing with the sauce, in a big bowl in the middle of the table, with celery sticks and a bowl of cheese dip on the side. Cold pale beer is a perfect match, or homemade lemonade if you’re planning an alcohol-free evening. It’s ideal food for watching a game with friends or for a laid-back house party where everyone’s on the couch with plates on their laps.
Ingredients
- chicken wings cut at the joints, wing tips can be removed - 1 kg
- wheat flour for coating the wings - 60 g
- salt for seasoning the meat - 1 teaspoon
- black pepper - 0.5 teaspoons
- oil for baking or frying - 3 tablespoons
- butter for the sauce - 60 g
- chili sauce American hot sauce, e.g. Frank's RedHot or another hot one - 80 ml
- garlic powder - 0.5 teaspoons
- blue cheese crumbled, for the sauce - 60 g
- plain yogurt thick, for the sauce - 120 g
- mayonnaise for the sauce - 2 tablespoons
- celery stalks cut into sticks, for serving - 3 stalks
Preparation
- Preheat the oven to 220°C (top and bottom heat). Pat the wings very dry with paper towels so they are as dry as possible – this will make them crispier.
- In a large bowl, mix the flour, salt, and pepper. Add the wings and coat them thoroughly in the mixture, shaking off any excess flour.
- Arrange the wings on a baking tray lined with baking paper, drizzle with oil, and bake for 30–35 minutes. Halfway through, turn them over so they brown evenly.
- Meanwhile, prepare the sauce: in a small saucepan, melt the butter over low heat. Once melted, add the chili sauce and garlic powder, stir, and heat for 1–2 minutes until combined. Do not bring to a boil.
- Put the crumbled blue cheese into a small bowl, add the yogurt and mayonnaise. Mash the cheese with a fork and mix everything into a fairly smooth sauce. If it’s too thick, add 1–2 tablespoons of water. Season with salt and pepper to taste.
- When the wings are golden and crispy, transfer them to a large bowl. Pour over the hot buttery-spicy sauce and toss well so every wing is coated.
- Serve immediately, hot, with the cheese sauce in a small bowl and celery sticks on the side.
Storage
Skrzydełka przechowuj w lodówce, najlepiej oddzielnie od sosu. Odgrzewaj w piekarniku w 180°C przez około 10–15 minut, aby znów były chrupiące. Sos serowy przechowuj maksymalnie 2 dni w lodówce, dobrze wymieszaj przed podaniem.
