Description
These authentic-style Buffalo Wings capture the spirit of the famous New York favorite with crispy roasted wings coated in a buttery, garlicky hot sauce. Served with a creamy Gorgonzola dipping sauce and crisp celery stalks, this recipe delivers the classic combination that made Buffalo wings legendary.
Flavor Profile
Spicy, buttery, tangy, garlicky, creamy
Equipment Needed
Ingredients
For the Wings
4 pounds chicken wings, separated into flats and drumettes, tips removed
3 tablespoons butter, melted
3 tablespoons Worcestershire sauce
2 teaspoons ketchup
2 teaspoons hot pepper sauce
2 garlic cloves, mashed
For the Gorgonzola Dip
⅔ cup mayonnaise
⅓ cup sour cream
⅓ cup Gorgonzola cheese, coarsely crumbled
½ teaspoon hot pepper sauce
For Serving
Celery stalks
Instructions
- Preheat the oven to 350°F (177°C).
- Arrange the chicken wings in a single layer on a wire rack placed inside a roasting pan.
- Roast for 1½ hours, turning the wings once halfway through cooking.
- Continue roasting until the wings are browned, crispy, and reach an internal temperature of 165°F (74°C).
- While the wings roast, prepare the sauce.
- In a large mixing bowl, combine the melted butter, Worcestershire sauce, ketchup, hot pepper sauce, and mashed garlic.
- Whisk until thoroughly blended.
- Remove the wings from the oven and immediately transfer them to the bowl with the sauce.
- Toss until evenly coated.
- Prepare the dipping sauce by combining the mayonnaise, sour cream, Gorgonzola cheese, and hot pepper sauce in a separate bowl.
- Stir until blended while leaving some cheese crumbles for texture.
- Transfer the wings to a serving platter.
- Serve with the Gorgonzola dip and celery stalks.
Recipe Notes
Heat Adjustment Suggestions
Increase the hot pepper sauce to 1 tablespoon for extra heat.
Add ¼ teaspoon cayenne pepper to the sauce for a spicier version.
Reduce the hot sauce for a milder Buffalo wing.
Make-Ahead Tips
Roast the wings several hours in advance and reheat before tossing in the sauce.
The Gorgonzola dip can be prepared up to 3 days ahead and refrigerated.
Serving Suggestions
Serve with carrot sticks, ranch dressing, or extra blue cheese dressing.
Pair with fries, onion rings, or potato skins.
Perfect for football parties, tailgating, and casual entertaining.
BUFFALO WINGS, FROM BUFFALO N.Y. (The Hometown Original Classic)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C).
- Arrange the chicken wings in a single layer on a wire rack placed inside a roasting pan.
- Roast for 1½ hours, turning the wings once halfway through cooking.
- Continue roasting until the wings are browned, crispy, and reach an internal temperature of 165°F (74°C).
- While the wings roast, prepare the sauce.
- In a large mixing bowl, combine the melted butter, Worcestershire sauce, ketchup, hot pepper sauce, and mashed garlic.
- Whisk until thoroughly blended.
- Remove the wings from the oven and immediately transfer them to the bowl with the sauce.
- Toss until evenly coated.
- Prepare the dipping sauce by combining the mayonnaise, sour cream, Gorgonzola cheese, and hot pepper sauce in a separate bowl.
- Stir until blended while leaving some cheese crumbles for texture.
- Transfer the wings to a serving platter.
- Serve with the Gorgonzola dip and celery stalks.
Nutrition
Notes
Increase the hot pepper sauce to 1 tablespoon for extra heat.
Add ¼ teaspoon cayenne pepper to the sauce for a spicier version.
Reduce the hot sauce for a milder Buffalo wing.
Make-Ahead Tips
Roast the wings several hours in advance and reheat before tossing in the sauce.
The Gorgonzola dip can be prepared up to 3 days ahead and refrigerated.
Serving Suggestions
Serve with carrot sticks, ranch dressing, or extra blue cheese dressing.
Pair with fries, onion rings, or potato skins.
Perfect for football parties, tailgating, and casual entertaining.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by the original Buffalo wings first popularized in Buffalo, New York, featuring crispy wings tossed in a buttery hot sauce and served with creamy cheese dip and fresh celery.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 420
Protein: 26 g
Carbohydrates: 2 g
Fat: 34 g
Saturated Fat: 10 g
Cholesterol: 120 mg
Sodium: 610 mg
Fiber: 0 g
Sugar: 1 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Difficulty: Easy
