Buffalo Chicken Wings with Blue Cheese Sauce
Oven-roasted chicken wings tossed in buffalo sauce, served with a creamy blue cheese dip and crisp celery.
- Total
- 60 min
- Prep 15 · Cook 45
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Emulsifying
- Savory
- Crispy
- Oven
Instructions
-
Heat the oven to 220°C. Pat the chicken wings dry with paper towels. Season with 1 tsp salt and 0.5 tsp black pepper. Arrange in a single layer on a parchment-lined baking sheet.
~10 min
Drying the wings prevents steam from trapping moisture, allowing the skin to crisp and brown properly in the oven.
For extra crisp skin, pat the wings very dry before roasting; moisture is the enemy of browning.
-
Roast the chicken wings for 35 minutes, turning once halfway, until golden brown and crisp and the internal temperature reaches 74°C.
~35 min
Turning once ensures even browning on all sides, and reaching 74°C kills harmful bacteria like Salmonella.
Roasting Arrange wings in a single layer with space between them; overcrowding steams them. Roast at high heat until skin is deep golden and crisp, turning once halfway.
-
While step 2 cooks
While the wings roast, mash the blue cheese with a fork in a small bowl. Mix in 30 g butter until smooth. Set aside.
~5 min
-
In a small bowl, combine 120 ml buffalo sauce with the blue cheese mixture. Stir until well blended.
~3 min
If the blue cheese sauce seems too thick, warm it gently in the oven for a minute before tossing.
Emulsifying Mix the blue cheese and butter until smooth before adding buffalo sauce. Stir constantly to prevent separation; the sauce should be glossy and uniform.
-
Transfer the roasted chicken wings to a large bowl. Pour the buffalo blue cheese sauce over them and toss until evenly coated.
~4 min
-
Slice the celery into sticks. Serve the wings hot with celery sticks alongside.
~3 min