Updated November 20, 2014
tablespoons vegetable oil
teaspoon cayenne pepper
tablespoons melted butter
tablespoons apple cider vinegar
cup blue cheese crumbles
whole green onions, chopped
Preheat the oven to 425°F. Place the chicken wings in a large bowl. Add the vegetable oil, garlic, salt, pepper, and cayenne. Toss to coat completely. Line a baking sheet with foil and place the chicken wings in a single layer. Bake for 25 minutes or until just done.
In a large bowl, mix together melted butter, hot sauce, honey, and vinegar. Add the cooked chicken wings and coat completely with the hot sauce.
Mix together the sour cream, blue cheese crumbles, vinegar, green onions, salt and pepper. Serve with the chicken wings.
Oven Baked Buffalo Wings with Blue Cheese Sauce
1kg Free Range Chicken wings, cut into single pieces and patted dry with paper towel
1tbs sea salt
1tbs black pepper
1tbs smoked paprika
1tbs Garlic powder
1tbs Onion powder
½ cup butter
½ cup Franks Hot Sauce
½ cup yoghurt
½ cup Blue Cheese
1tsp Celery salt
1tsp black pepper
Pickled Celery to garnish
Preheat an oven to 210deg C
Combine the salt, pepper, paprika, garlic powder and onion powder in a large bowl, mix together. Add the wings and toss until evenly coated in the spices.
Place unto a wire cake rack over a baking tray. Making sure to space the wings so they don’t touch. Place in the oven and cook until crispy and golden.
In a saucepan combine the hot sauce, butter and honey. Place on a medium heat, cook stirring gently until the butter and honey are melted into the sauce.
Add the yoghurt, blue cheese, celery salt and black pepper to a bowl, mix together until combined into a sauce.
Once the wings are cooked add to a large bowl and pour over the hot sauce, toss until the wings are coated. Serve straight away with the blue cheese sauce on the side and come pickles. I like pickled celery.
- 4 ounces crumbled blue cheese
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper
- ¼ cup ketchup
- ¼ cup hot sauce (such as Frank's RedHot)
- ⅓ cup red wine vinegar
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 4 tablespoons unsalted butter
- 3 pounds chicken wings, tips removed, wings separated at joints
Make dip: In a bowl, combine blue cheese, mayonnaise, sour cream, vinegar, lemon juice and garlic powder, stirring well. Season with salt and pepper. Cover and chill for 2 hours.
Make wings: Preheat oven to 450ºF. Line a large rimmed baking sheet with foil. Place a large cooling rack on top of sheet and mist with cooking spray.
In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder, sugar and butter. Cook over low heat, stirring, until well combined and smooth. Pour into a bowl and let cool.
Pour 1/4 cup of sauce into a small bowl cover and set aside. In a large bowl, toss wings with 1/2 cup sauce until coated. Place wings on rack. Roast for 10 minutes, then brush with more sauce. Roast 10 minutes longer brush with more sauce. Turn wings over, brush with sauce and roast 10 minutes. Brush with more sauce and roast for a final 10 minutes.
Remove wings to a large bowl and toss with reserved sauce. Serve with blue cheese dip on the side.
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups plus 1/2 cup buttermilk
- ⅔ cup hot sauce
- 1 cup sour cream
- 5 ounces blue cheese, crumbled
- ½ tablespoon white wine vinegar
- 1 ½ teaspoons Worcestershire sauce
- Salt and pepper
- 8 ounces Ritz crackers (2 sleeves)
- 3 tablespoons Buffalo wing seasoning mix
- 4 tablespoons canola oil
- 6 large celery ribs, cut in quarters lengthwise
Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended. Pour over chicken mix until chicken is coated. Cover and refrigerate for 1 hour.
Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
Preheat oven to 350ºF. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed. Add seasoning mix and pulse to combine.
Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes. Place on baking sheet. Repeat with remaining oil and chicken.
Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes. Serve chicken hot with celery and blue cheese dip.
- ¾ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings
- ½ cup melted butter
- ½ cup hot pepper sauce (such as Frank's RedHot®)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.