Baked Buffalo Wings
Ingredients
For the Blue Cheese Dip:
- 3/4 cup blue cheese, crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp. fresh lemon juice or apple cider vinegar
- 1 to 3 tbsp. whole milk or buttermilk, or to taste
- Kosher salt and black pepper, to taste
For the Chicken Wings:
- 3-pounds chicken wings, or any combination of drumettes, wingettes and tips
- 1 tbsp. baking powder
- Kosher salt and black pepper, to taste
- ⅓ cup buffalo-style hot sauce
- 3 tbsp. unsalted butter, melted
- 2 tbsp. fresh lemon juice
- 2 tsp. garlic cloves, minced
Instructions
To prepare the cheese dip:
- In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice.
- Thin with milk until spoonable; season with salt and pepper; set aside.
To prepare the chicken:
- Place an oven rack 4 to 6 inches from the broiler; heat the broiler.
- Pat the wings dry.
- If the wings are not yet broken down into three pieces, cut each wing at the two joints; to do so, flip the wing over and wiggle each part to find the joint; cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
- In a large bowl, toss the baking powder with 1 tablespoon kosher salt.
- Add the wings and toss until evenly coated.
- Spread the wings in an even layer on a foil-lined baking sheet.
- Broil the wings in the oven until golden and crisp all over; turning halfway through; about 15 minutes per side.
- As wings cook, make the buffalo sauce.
- While the wings are broiling, in a large bowl, stir together the hot sauce, butter, lemon juice and garlic; season to taste with salt and pepper.
- Transfer the wings to the hot sauce-mixture and toss to coat.
- Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind.
- Broil until sizzling and browned in spots, about 5 minutes.
- Serve with extra buffalo sauce and the blue cheese dip.
Notes
Blue cheese dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.
To prepare the wings in advance and allow them to dry-brine, after applying the baking powder and kosher salt, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight; let them come to room temperature before proceeding.