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 were reportedly created in the 1960s at the Anchor Bar in Buffalo as a way to use up cheap chicken parts, and quickly became an iconic game-day bar food across the United States.
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.
Why this version works
- Baking at a very high temperature dries out the skin and gives a crispiness close to deep-frying.
- Patting the meat dry and adding a thin coating of flour creates a delicate crust that holds on to the sauce beautifully.
- A separate, creamy blue cheese dip balances the heat and adds depth of flavor.
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.
Watch out for
- If the wings are packed too tightly on the baking tray, they’ll steam and release juices instead of browning properly.
- Don’t let the buttery chili sauce come to a boil, or the butter will separate and the sauce will turn greasy and uneven.
Substitutions
- Instead of American-style hot sauce, you can use a milder pepper sauce and add a splash of vinegar to keep the tanginess.
- If you don’t like blue cheese, replace it with thick yogurt mixed with garlic and lemon juice.
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, including in the joints – they should look matte, with no visible droplets of water, otherwise the skin won’t brown.
- In a large bowl, mix the flour, salt, and pepper. Add the wings and coat them thoroughly, separating any pieces that stick together. Shake off excess flour so you don’t get thick floury “patches” that will stay soft after baking.
- Line a baking tray with baking paper or set a rack on it. Arrange the wings in a single layer so they don’t touch at the sides, and drizzle with oil. Bake for 30–35 minutes, turning halfway through, until the skin is golden.
- Near the end of baking, you can switch on the fan for 3–4 minutes – the wings should be more deeply browned in spots, and when you cut to the bone the meat should be white, with no pink areas.
- Meanwhile, make the sauce: in a small saucepan over very low heat, melt the butter. When it is completely liquid, add the chili sauce and garlic powder and stir for 1–2 minutes, until you have a smooth, glossy sauce with no separated fat.
- Make the dip: in a bowl, crumble the blue cheese, add the yogurt and mayonnaise. Mash the cheese with a fork until it almost dissolves, then mix to a smooth, thick sauce; thin with 1–2 tablespoons of water if needed, and season with salt and pepper.
- Cut the celery into sticks and put them in very cold water, ideally with ice cubes, so they become extra crisp. Drain just before serving, when you can see droplets of water on the surface.
- Transfer the baked, very hot wings to a large bowl. Pour over the buttery-hot sauce and shake or toss vigorously until every wing is evenly coated in a thin, glossy layer.
- Serve immediately, before the skin softens, with a bowl of cheese dip and the celery sticks on the side for dipping and for crunching between spicy bites.
Storage
No storage information available for this dish.
I always make these wings when we host an NBA night with friends – the oven runs at full blast and the first batch disappears before the broadcast even starts. I always set a few aside “plain,” without chili sauce, for the kids, and only make the really fiery version for the adults.
