Buffalo Chicken Wings and Homemade Blue Cheese Dressing
One of the great joys in life for me is Buffalo Chicken Wings. I know it shouldn’t even be in that class of happiness, but I just love them.
And when I started making Buffalo Wings at home and developed a recipe I also found that just no one else could make them as good as I could.
That’s my disclaimer for this recipe. Once you taste just how good these wings are your favorite restaurant will never be as good!
Of course, that doesn’t stop me from trying them at other restaurants when we go out to eat, I do love Buffalo Chicken Wings!
What do I need to make Buffalo Chicken Wings?
Let’s start by gathering the ingredients we need to make Buffalo Chicken Wings. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What Kind of Wings Should I Use?
The first and most important ingredient for this dish is Chicken Wings. And if you have a choice always choose fresh not frozen wings.
Did you ever notice that sometimes the bones get black inside? That’s a sign that the wings have been frozen. In chef speak we call that Black Bone.
What Part of the Wing Should I use for Buffalo Chicken Wings?
When you look at the wing, you’ll notice that there are three parts to the chicken wing.
The wingtip (also known as the flapper), the middle part is the wingette (aka the flap), and then the meatiest part is called the drumette (because it looks like a small version of the chicken leg).
I use the first two sections saving the wingtip for soup. They are easily frozen (or re-frozen) and can help you make a very flavorful chicken soup. Just place them in a Ziplock Bag and save them for the next time you make soup.
You can also leave the wingtip attached to the wingette to make it look more appetizing.
How do I Cut the Chicken Wings?
Place the wings on a cutting board and with a sharp knife carefully find the joints. Placed the knife blade (closer to the handle than the tip) on the joint, with the tip of the knife on the cutting board and chop down. The section is a little thicker to cut through, but it’s pretty easy to do, just be careful.
The wingtip comes off pretty easy, You can leave this on if you like, it will enhance the overall look of the wing but that’s about it.
Prepping the wings will take no time at all, and sometimes you’ll find pre-cut chicken wings at the market you shop at without the wingtip.
Once the wings are prepped you can move on to making the buffalo sauce.
What is the Secret to Good Buffalo Chicken Wings?
The secret to the Best Buffalo Chicken Wings You’ll Ever Have is the sauce.
You can adjust the amounts in my recipe for your heat comfort level and feel free to add your own secret ingredients to make it your very own. Just follow my steps in the recipe to ensure your sauce doesn’t break and comes outs rich and clingy.
- melt the butter in a pan over medium heat
- add the hot sauce and honey to the pan over medium heat (if you don’t like the sweetness, leave the honey out)
- turn off the burner and mix the sauce together. It should be thick.
Chef Dennis Tip:
The secret to getting the sauce just right is taking the melted butter and honey mixture off the stove before adding the hot sauce. When Buffalo Sauce gets too hot, it breaks and becomes oily.
Did you ever get an order of wings and the sauce in the bottom of the dish looks disgustingly greasy? That’s because the sauce got too hot.
Do I have to Use Butter in the Sauce?
I do prefer using butter, but you can use margarine or any variety of butter substitute you like. I have even used Coconut Oil in my Buffalo Sauce without any problems, it just doesn’t get quite as thick.
Just a word of warning, once you start making your own buffalo chicken wings at home, most of the others you try when your dining out will pale in comparison. Of course, that’s not necessarily a bad thing!
Once the sauce is made it’s time to get the wings ready to fry. These are Jersey Style Buffalo Chicken Wings, which means I flour my wings before frying them. In Buffalo, this would be sacrilege, but I prefer the crunchy surface and feel that it holds the sauce better. Naked or floured the choice is yours.
After frying the wings in hot oil for a minimum of 6 minutes (or longer if needed), make sure to let them drain before saucing the wings. If not the wings will be greasy.
**Oil should be 350-360 degrees F. to fry wings
The step left is tossing the wings in the buffalo sauce. I always use a large bowl so I can toss the wings, making sure they are completely coated. And I love getting that hit of hot sauce as it drifts up to my nose..sigh.
How do I Make Bleu Cheese Dressing?
If you’ve never made homemade blue cheese dressing before, you don’t know what you’re missing.
While there are a lot of great brands in the market, homemade is so much better and pretty easy to do.
For my recipe, I use sour cream, mayonnaise and whole milk. You can easily substitute Greek yogurt for the sour cream, which adds a little tang to the dressing. Feel free to use low-fat mayonnaise and low-fat milk or buttermilk in the recipe.
Tools I use to make my Buffalo Wings:
- Stainless Steel Bowls to toss wings in sauce
- Wire Whisk to mix the sauce
- 12- inch Tongs to use while frying wings
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Buffalo Chicken Wings
Ingredients
Buffalo Wings
- 2 lbs chicken wings
- 1 cup all purpose flour
- 2 cups vegetable oil or your favorite oil
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Buffalo Wing Sauce
- 12 oz Franks Buffalo Wing Sauce or hot sauce of your choice
- 6 oz unsalted butter 1 and 1/2 sticks
- 3 oz honey
Bleu Cheese Dressing
- 4 oz Bleu Cheese
- ½ cup sour cream or Greek Yogurt
- ½ cup Mayonnaise
- ¼ cup milk or buttermilk
- ¼ teaspoon granulated onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Buffalo Wing Sauce
- In a sauce pan melt the butter then add the honey and turn off the heat
- Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
- You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken wings. If you let the sauce get to hot it will break and separate into an oily mess!
- Set aside sauce until ready to coat wings
Bleu Cheese Dressing
- In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
- Pulse the mixture until all of the bleu cheese has been blended in.
- Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
- You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.
Buffalo Chicken Wings
- Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
- Pat dry all wing pieces you will be using.
- Season your flour with salt and pepper (about 1/2 tsp salt and 1/2 tsp black pepper) and dredge chicken wings in the seasoned flour
- Preheat oil in a large skillet to fry your wings
- Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color).
- Remove the cooked wings to paper towels to drain
- Place the cooked wings in a large bowl with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
- Serve and enjoy!
Nutrition
Walter Pino
Chef Dennis, I love your recipes
I’m a disable Vietnam vet and I love to cook. You give me great recipes. My favorite is anything with MD. crab meat. I’m from DC, MD. area. I now live in Myrtle Beach, SC now. If you ever get to this area, I would like to meet you.
Thank You
Walt Pino
Seth
Chef Dennis, thank you for the recipe! Plan to use it in a “wing cook-off” amongst friends this coming weekend on an ice fishing trip. We will have access to a grill which we intend to grill the wings. Fortunately, we will all be starting of with baked/grilled wings. Since we will not have readily accessible stoves, is it possible to premake the sauce and heat on grill later or will it separate and ruin my chances of reigning as”king of the holy chicken wings”
Chef Dennis Littley
you can make the sauce ahead of time, the key to not having it break is not letting it get too hot. Let the sauce warm up, but don’t let it get too hot, add it to the grilled wings and it should be fine
Malayah
Very delicious you can even taste a hint of honey
Dennis Latchum
Well once again Chef Dennis has provided one heck of a tasty recipe. Made the wings this morning (Air Fried not deep fried) the WONDERFUL hot sauce and the creamy Bleu Cheese dressing. Hats off to Chef Dennis!
Chef Dennis Littley
I do love those wings. I have to get an air fryer I hear so many good things about them!
Michael Kansas City
These were the best wings I have ever had. Best texture and best flavor!
I love wings too.
Chef Dennis Littley
I’m very happy to hear that Michael! We just had some for dinner tonight
Shahed Ali
Can you please advise what temperature the oil should be neated to when frying these wings, and the duration please at that temperature?
Also how many grams salt and pepper to the receipe quantity you have described please?
Chef Dennis Littley
oil should be at 350 degrees F. and I just added amounts for the salt and pepper, click on the metric tab under the ingredients list for grams.
Richie
Making it the 2nd time, my family loves it ❤ !!!
Aisha
Absolutely love the recipe. Have made it before and making it again. Really easy and yummy. Lots of warm wishes from Dubai UAE
Monica
Best Chicken wings recipe ever ! Thanks from Romania – Europe !
Chef Dennis Littley
Wow! Happy to hear my wings are a hit across the pond!!
Zaher AL fakih
Dear Chef I hope u are good I want to make small bussness as food truck humberger and chicken wings buffalo I need practical recipe for buffallochicken wings I can serve it easily and quickly did u advice me to make the chicken wings half fried to be fast in orders in the rush time and thank u for yr time
Chef Dennis Littley
in a deep fryer wings take 6 minutes. I wouldn’t advise cooking them ahead of time as they won’t be as good. I’ve waited longer than that for food from food truck.
Fridah
Very creative,I love the recipe.
Beia
This is really amazingly delicious .. i tried it and have my family tasted it, they are really satisfied with the taste , one says “ NO NEED TO ORDER AT THE RESTAURANT “ lol .. I felt great hearing al these..and yeah Mr. Chef Dennis the sauce carries everything.. Thank you for this wonderful Recipe.
Chef Dennis Littley
I’m happy to hear you enjoyed my Buffalo Wing recipe! Thanks for the great review!
Russell C Flynn
YeeHa!
In a PINCH?…(which I was in without another trip to the store)
You can use FRENCH ONION DIP …(omit the sour cream and the salt)
AMAZING!!! …and just in time for Super Bowl Sunday!
Chef Dennis Littley
Great idea and I bet it was an awesome bleu cheese dressing!
Bill
Hi chef Dennis my name is Bill and i tried making the hot wings and the sauce still came out runny not stickey i melted the butter than added the honey as i took it off the heat than i put the hot sauce in and whisk it. Poured it over the legs i used drumettes because they where 79 cents a pound compared to 298 a pound for wings but the sauce was not stickey and nat as hot as i would like them and if i where to use more hot sauce it would get even runnier can you help me glad i tried making them now before the big game.
Chef Dennis Littley
Bill, I’m not sure why it didn’t thicken up. I’ve been making that recipe for 15 years and the only time I have problems is when I get the mixture too hot and it separates. I’ve added more hot sauce than the recipe calls for and haven’t had any issues either. I’m not sure what to tell you
Richard Hall
Just made them they were amazing I can’t cook but my boy they were like sea world dad
Jo
OMG! It was so delicious. Hubby said “it’s now his favourite dish”. I can’t wait to share it with rest of my family.
Chef Dennis Littley
thanks for the great review Jo! I do love my chicken wings and I’m happy to hear you enjoyed them! I hope you find more recipes to try on my website!
Tammy
Can you cook them in a deep fryer and get the same results?
Chef Dennis Littley
you certainly can. They should actually be better deep fried
Steven
Could you recommend your instructions for this? I seen another recipe calling for near 10 minutes at 190 degrees celsius – about 375f, surely they would burn?
I am from Ireland and hoping to make these soon 🙂
Chef Dennis Littley
you want the oil to be around 180 Celsius and if you’re cooking them on each side, give them 5-6 minutes per side. If you cook them in enough oil to completely cover them, 7-8 minutes total should be good
Steven
Thank you so much for getting back to me Chef Dennis, followed your advice twice now and both times turned out perfect in my deep fryer.
First time I made far too much sauce, 2nd time I did less butter and sauce and it had a good heat to it, I also used the normal Franks Hot Sauce instead of the wing sauce.
Thanks again!
Lilcarls
Oh my goodness, thank you Chef Denis, these are amazing!!! And the bleu cheese sauce is to die for, just finished with the family and they couldn’t rave more, even the little one who hates wings and bleu cheese!!
Chef Dennis Littley
I’m very happy to hear you enjoyed my wing recipe and bleu cheese! Thanks for taking the time to let me know.
LIlcarls
Making these again tonight, it’s all the family has asked for since the last time!
Chelise
In making the dressing, is there an alternative to using the food processor? I can’t wait to try it!
Chef Dennis Littley
The food processor incorporates the blue cheese more fully adding more flavor. But you can make it without, just mash some of the blue cheese up as well as possible adding some milk to make more of a paste.
Darnell
THANK YOU SO MUCH! Now I don’t need to order outside to satisfy my cravings 😃
Gail Loving
Can your recipe be used with an air fryer? I don’t want to sacrifice any quality or appearance.. . .i don’t see where anyone has tried an air fryer with great results.
Chef Dennis Littley
I have never used an air fryer so I’m not sure. If they can be cooked somewhat crispy, I would say yes. It’s all about the sauce and my sauce works on grilled of oven roasted too.
Gail Loving
Thanks! Looking forward to making these for a holiday party👩🍳
Eds
Hi chef can I use a margarine instead to replace the butter?
Chef Dennis Littley
absolutely, I have even made it with coconut oil. It just doesn’t thicken quite the same.
Patrick
Hi Chef, this is awesome. I’m literally obsessed and made it for a party twice (and just for myself once) to rave reviews. I’m starting to find the butter taste very apparent – Any thoughts on reducing the amount of butter, or does that affect too much the overall taste?
Chef Dennis Littley
hi Patrick
you can reduce the amounts of butter, but it will make the sauce hotter. The butter is an integral part making the sauce thicker and richer so is somewhat necessary to the recipe but if you don’t mind the heat just add more hot sauce.
Diane
I made these tonight and my son and I loved them! The recipe is perfect! Thanks for sharing. 🤗
Dhemz
Indeed, the sauce is the secret. And I am totally copying this for sure…lol! Thanks for sharing!
Vyjay Rao
This definitely sounds like an amazing recipe. Though we are vegetarians, we have a group of friends who are just crazy about anything chicken. This is something to discuss with them over the weekend.
Kathy
These do sound amazing! I haven’t had wings in such a long time. Looks like I may need to get what I need for this recipe. I bet it tastes great.
Jeanine
Oh my goodness. YES PLEASE. These look incredible. We will have to give them a try, i am a HUGE wing fan!
Heather
My husband is a HUGE lover of all things chicken wings. I’m going to have to make these for him and let you know what he says.
Estelle
I love buffalo chicken wings as well and try to order them when we go out. I didn’t know that they can look black inside if they were frozen do thanks for the to.
Nancy at Whispered Inspirations
They are my kryptonite and literally my most favorite food. Except that I like them super HOT and SPICY. I love flats only too. These look amazing.
Lisa Martin
Wow, what a great recipe. I can’t wait to try it out on my family. My kids will love this.
Heather
Yeah chicken wings are one of my great passions too! I love them! What a wonderful sounding recipe! I’ll have to bookmark this to make later!
Tasheena
This recipe would be perfect for Thursday night football at our home. I know the guys would love it.
Terri Steffes
I have to try these your way. I love Franks sauce, is there any better? I think not. I agree with you about homemade bleu cheese and, ranch, too!
Pam
Those wings look fabulous and perfect for tailgating season. I didn’t realize that about the bones turning black when they are frozen. That’s good to know.
Mitch Chaitin
Wow, what a great hep you are! Just telling me to cut off and save that part of the wing that has no meat to save for chicken stock, is simple and brilliant! I am getting ready to make chicken soup all Winter starting next month! PS Now I am hungry for wings!
Glenda Cates
I love the name you picked out for these and I love Tequila. I might just have to make these for my son and daughter so I can have a Shot of Tequila. Since I don’t eat Wings.
Amber Myers
I just love wings! I’ll have to try these. I enjoy snacking on them while binging on a Netflix show. I’m not into football at all, but munching on these while watching Stranger Things is a win for me!
candy
This is always a meal that my family and friends never turn down. Easy to make ad always make a double batch.
Melissa Chapman
My son has a tendency to love buffalo wings but I never made them from scratch like this. I know now that I have the recipe he will make me fix it for him.
Tomi C
I never knew why bones got black inside. I always thought it had something to do with the frying technique that it was cooking faster inside than outside. Thanks for the education Chef. I love homemade buffalo chicken wings especially this time of year when appetizers rule at our house
Hershel Sturgill
Great Recipe Chef Dennis!
Heather
You can definitely tell a big difference between fresh and frozen wings. While not terrible, frozen wings should be avoided, especially if you’re serving guests. Thanks for sharing!
Ajit
Wow so good. ..I love buffalo chicken wings ..Thanks
Toni | BoulderLocavore.com
I love Buffalo Wings!! And blue cheese dressing? Yes, Sir!
Chef Dennis Littley
They are definitely a favorite in our house! Thanks so much for stopping by Toni!
samantha
I made these and they are amazing! Thanks for the recipe 🙂
Chef Dennis Littley
I’m happy to hear you enjoyed the wings Samantha, they are delicious!
mochamadness
FAB-U-LOUS WINGS! Gotta make these ASAP! Yours look so delicious that I could eat ’em through the screen..lol
Chef Dennis Littley
Thanks Gina, I hope you enjoy them as much as we do!
Helene Dsouza I Masala Herb
The Buffalo sauce looks divine Chef. Nice thick, coating the chicken evenly. That whould be perfect for the next UEFA cup. =D
Not sure if I get such a basic hot buffalo sauce here. There must be a way to make this from scratch, no?
Chef D
you can just use any hot sauce available, I use Franks because it has a little more flavor than straight hot sauce, but the whole trick in keeping looking good is not to let it get too hot (temperature wise) that’s what makes it break and look all greasy.
Becky
I love the recipe….looks fabulous!
More than that I really loved your tips at the end! Thanks so much!!
elcano
Chef Dennis, this recipe was the bomb!!! yumiyumiyumiyumi
Chef D
so happy to hear that you enjoyed it!
Carol @ There's Always Thyme to Cook
They look fantastic! I love wings saucy and the addition of honey is a sweet surprise!
Eizel
Used this recipe for Superbowl – may I just say they turned out fabulous!
Followed it to a T – including looking for fresh chicken wings 🙂
denise @ bread expectations
Hi Dennis 🙂
You know, I'm not sure that heavy freezing rain is better than snow, eve a foot of it 😛
These wings are gorgeous! I really, really want a plate!
Great tips as always – LOVE Tastestoping LOL Thanks for sharing!
Lea Ann
What gorgeous pictures of those wings. It's like I could reach in and pick one off the plate.
Annie
I am super psyched to be making these wings today and posted a link to them on my blog! Thanks!
Tanantha @ I Just Love My Apron
this fish is perfect for the superbowl tomorrow! I'm gald my friend is making some and i will be gobbling tomorrow! perhaps i should send this to my friend just in time before she's making 🙂
Yin
Hi chef:
You grab my appetite just by looking at these wings!
Thanks for the tips on Foodbuzz and photo editors will check on them for sure.
Veronique
Do you fold the second half of the blue cheese in the finished dip? Sounds super!
Lori Lynn
Hi Chef – good advice, and I am off to check out those sites you mention.
YAY for your Top 9!
LL
[email protected]
Congrats on the Top 9! Again! Great recipe! I always look forward to your posts!
Mateja ^_^
Congrats on Top 9 featuring! Delicious wings and mouthwatering photos! Thank you for sharing 🙂
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My compliments! These are going to be fantastic! I hope you luck out and get rain again this time. We dodged the ice bullet again…. I don't know how long our luck will last!
Jean
I blame busy-ness for taking so long to get here this week. I'm kicking myself because I almost missed out on one of my favorite appetizers! Can't stop the drooling here! I'm a purist when it comes to buffalo wings and it doesn't get better than the way you prepared it. Your suggestion about using fresh wings is duly noted–I think I've only ever used frozen. Thanks for the tip. Have a great weekend, my friend!
Ziho
Thank you for the tips.
I love to use Louisianna's sauce, I didn't find it at any store a few months ago but now.. I found it again at the supermarket!
Hi from Monterrey, Mexico
Kim - Liv Life
Another wonderful post Dennis!! You are so full of information, and I so appreciate you sharing.
WOW! On the wings! And I'm not even a wing fan. We have about 50 people coming on Sunday for Super Bowl, it's an annual event and will be fun… I wish you were coming and bringing these!!
On our blog I had people respond what was their favorite Super Bowl food and wings was the hands down winner. Congrats on the Top 9!!
Peggy
Okay, these wings definitely have me just drooling! I want some right now!
Lisa @ Tarte du Jour
Wow…. my forehead hit my monitor trying to get closer to these delectable looking wings! Well done on the top 9!
Cake Duchess
What a gorgeous shot of my favorite comfort dinner…buffalo wings! Congrats on Top 9! I can't wait to try your recipe…mmmm!! Hope you are doing ok in that terrible weather Chef.
Eliotseats
Congrats on the Top 9! Beautiful pic!
Kath
Congrats on your well-deserved spot in the Top 9 today! Your chicken wings are gorgeous!
Monet
I enjoy wings…but I've never ever made them at home. Now I have a trusty recipe to turn to! I love how bright they looked on the plate. The sauce sounds AMAZING. I hope you and your sweetheart are staying safe and warm. We have been freezing here in Texas! Much love, sweet friend!
My Man's Belly
Dennis these wings look so good I swore I saw that sauce drip down my screen. Beautiful photo.
Learned something too…never knew the bones turned black on frozen wings (haven't ever used them frozen before)
Spicie Foodie
Oh I must, must try your Buffalo Wings recipe. I've been craving them so bad lately, so you've come to the rescue. I'll be back to let you know 🙂
I think it's great for you to recommend PS Elements or equivalent software. The Adobe CS programs can be intimidating for many, specially for those only looking to do minimal editing for their food blog photos.
Great post as always! Glad to hear you didn't get the horrible snow storm.
Maranda
Yum! I love chicken wings and I love Frank's! This is definitely a touchdown my good sir.
The Mom Chef
Hello Friend Chef! These wings look fantastic. I always am bummed when people cut of that little tip because it's a piece of crunchy deliciousness and my favorite part. So, when I come to help cheer on the Steelers, please leave the tips on for me? 🙂