Buffalo Chicken Wings

Buffalo Chicken Wings

Devilishly spicy, super saucy and almost virtuous Buffalo Chicken Wings in three steps. Napkins anyone?


for the wings:
2 pounds bone-in, skin-on, chicken wing drummettes
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper

¼ cup melted butter:
⅓ cup hot pepper sauce, such as Frank’s Buffalo Sauce

minced garlic, chives or green onions, for garnish
celery sticks for serving

for the blue cheese dip
1½ cups crumbled blue cheese,
¼ cup low-fat buttermilk, plus more if needed
1 green onion, minced
sea salt and freshly ground black pepper, to taste


Preheat your oven to 400 degrees.

Line a large rimmed baking sheet with parchment paper.

make the wings:
In a large bowl toss the chicken with the oil and ¼ teaspoon each of salt and pepper. Transfer chicken to prepared pan. Roast without turning until golden and tender, about 30 to 40 minutes.

make the dip:
In a mini food processor, pulse together the blue cheese, buttermilk and green onion until desired consistency. Add more buttermilk and blend until smooth, if desired. Season with salt and pepper and set aside.

to the cooked wings:
In a large bowl, stir together hot sauce and melted butter. Add cooked chicken and toss to coat.

Sprinkle with the garnishes and serve them up!

Serves 4 as a starter or 2 as a main course

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