Easy Classic Buffalo Wings Recipe
For the wings:
3 pounds chicken wings (wingettes and drumettes only)
1 ½ tablespoons baking powder
1 tablespoon garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup salted butter, melted
¼ cup hot sauce, such as Frank's Original Red Hot Sauce
½ tablespoon dark brown sugar
For the blue cheese dip:
1 cup blue cheese crumbles
½ cup sour cream
½ cup mayonnaise
2 tablespoons lemon juice or white vinegar
Kosher salt and ground black pepper, to taste
1 to 2 tablespoons whole milk or buttermilk
Chopped scallions, for sprinkling
Celery, for serving
Preheat oven to 425 F.
Pat the chicken wingettes and drumettes dry with paper towels.
Line a rimmed baking sheet with parchment paper or aluminum foil.
In a medium bowl, stir to combine the baking powder, garlic powder, salt, and pepper.
Drop a few pieces of chicken at a time into the dry mixture and toss to coat.
Shake off any excess coating and transfer to the prepared baking sheet, spacing chicken pieces at least ½ inch apart.
Bake chicken for 30 minutes until golden on one side.
Flip and cook chicken an additional 25 to 30 minutes until crisp and browned.
In the meantime, prepare the blue cheese dip: In a medium bowl, lightly crush blue cheese crumbles with a fork to break down any large pieces.
Add the sour cream, mayonnaise, and lemon juice, then stir to combine.
Taste and season with salt and pepper. Stir in milk if needed to adjust consistency.
Transfer the dipping sauce to a serving bowl and top with scallions if using.
In a large bowl, stir to combine the butter, hot sauce, and brown sugar.
When the chicken is ready, transfer a few pieces at a time into the hot sauce mixture, tossing to coat.
Transfer the chicken to a serving plate with sauce and celery, if desired; serve hot.