Buffalo Wings
These crispy, saucy buffalo wings deliver that perfect combination of heat and flavor that made them legendary. No deep fryer needed – just a genius oven technique that creates the crunchiest skin imaginable.

The secret? A special baking powder coating and a two-temperature cooking method that transforms ordinary wings into crispy, golden-brown perfection. When tossed in our classic buttery buffalo sauce, these wings strike that magical balance between spicy and savory that keeps you coming back for “just one more.”

Ingredients

For the Wings:
- 4 pounds chicken wings, split into flats and drums
- 5 teaspoons baking powder
- ¾ teaspoon kosher salt
For the Buffalo Sauce:
- 4 tablespoons unsalted butter, melted
- ½ cup Frank’s RedHot Original sauce
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
For the Blue Cheese Dip:
- ½ cup crumbled blue cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small garlic clove, minced
- 2 tablespoons lemon juice
- 1-3 tablespoons milk
- ½ teaspoon kosher salt
- Fresh ground black pepper

Steps

- Pat wings completely dry with paper towels. Combine baking powder and salt in a large bowl.
- Add wings to the bowl and toss until evenly coated. Arrange on a wire rack set over a baking sheet.
- Place wings in preheated 250°F oven for 30 minutes on lower rack.
- Increase temperature to 425°F, move to upper rack, and bake 40-50 minutes until golden and crispy.
- Meanwhile, whisk together sauce ingredients in a small saucepan over low heat.
- Transfer hot wings to a large bowl, pour over warm sauce, and toss until well-coated.
- For the dip, mash blue cheese and sour cream together, then stir in remaining ingredients until smooth.
- Serve wings immediately with blue cheese dip and celery sticks.

Smart Swaps
- Use cauliflower wings for a vegetarian version (cut into large florets)
- Try coconut aminos instead of hot sauce for a milder, soy-free option
- Substitute Greek yogurt for sour cream in the dip for extra protein
Make It Diabetes-Friendly
- Skip brown sugar in sauce (saves 3g carbs per serving)
- Use sugar-free hot sauce (check labels – some brands add sugar)
- Serve with cucumber instead of celery (lower glycemic impact)
- Keep portions to 4-5 wings per serving to manage carb load
- Pair with a side salad to slow glucose absorption
Pro Tips
- For extra crispy wings, let them air-dry in the fridge overnight
- Don’t skip the baking powder – it’s crucial for crispy skin
- Use room temperature butter for smoother sauce
- Make extra sauce and store in fridge for up to 2 weeks