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All-American Buffalo Chicken Wings


All-American Buffalo Chicken Wings
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This is a baked version of the famed Buffalo chicken wings invented by the owners of the Anchor Bar in Buffalo, NY. It's a little healthier than its deep-fried counterpart, but every bit delicious - and in honor of the original dish, be sure to serve these spicy wings with the blue cheese dip and celery sticks.

Most of us think of Buffalo wings as bar or Super Bowl food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they also make a pretty-good casual meal. These wings are hot, but if you like them incendiary, pass extra hot sauce around.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 10 to 12


  • Blue Cheese Dressing
  • 1/2 cup regular or low-fat sour cream
  • 1/2 cup regular or low-fat mayonnaise
  • 2 ounces blue cheese, crumbled
  • 1 green onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 to 6 celery ribs
  • Lime wedges, for serving

  • 4 pounds chicken wings, drumettes and wingettes (see Recipe Note below)
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon chile or chipotle chili powder
  • Pinch of cayenne pepper
  • 1/4 cup (1/2 stick) butter
  • 3 to 4 tablespoons bottled hot sauce, such as Frank's or Goya
  • 1 tablespoon cider vinegar


1. Make the dressing: In a medium bowl, combine the sour cream, mayonnaise, blue cheese, green onion, garlic, salt, and pepper. Cover and refrigerate at least 1 hour. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.

2. Preheat the oven to 425°F. Rinse the chicken wings under cold running water and blot them dry with paper towels.

3. In a large bowl, toss the chicken wings with the vegetable oil and season liberally with salt and black pepper. In a small bowl, whisk together the flour, chile powder and cayenne. Sprinkle the flour mixture over the chicken wings and toss to coat. Transfer the wings, skin side up, to 2 large rimmed baking sheets and bake them for about 45 minutes, turning occasionally, until they are crisp.

4. In a large skillet, melt butter over medium-low heat and stir in hot sauce, vinegar, and salt to taste. Add the baked wings and toss to coat.

5. Transfer the baked wings to a serving platter and serve them warm with the blue cheese dip and celery sticks. Squeeze a little lime juice onto blue cheese dressing, if desired.

Recipe Note

• To cut a whole chicken wings into sections, place them on a cutting board and cut off the wing tips, discard or reserve for another use like making stock. Section the remaining part of the wing by cutting between the joint.

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