Uploaded January 2026 | Updated September 2026, 2 weeks ago
Perfectly crispy baked chicken wings smothered in easy homemade Buffalo sauce.
Ingredients
Crispy Chicken Wings:
1 kg (2.2 lbs) chicken wings
2 level tbsp aluminium-free baking powder It has to be baking powder NOT baking soda – see further notes on baking powder below
½ tsp salt make sure it’s regular table salt
½ tsp pepper
Buffalo Wings Sauce:
150 ml (2/3 cup) Frank’s hot sauce
120 g (1/2 cup) unsalted butter
1 tbsp cider vinegar
1 tsp Worcestershire sauce
2 cloves garlic peeled and minced
1 tbsp honey
¼ tsp salt
Blue cheese sauce
120 g (1/2 cup) sour cream
3 tbsp mayo
75 g (1/3 cup) soft blue cheese use Roquefort, or you can use Saint Agur blue crème for a milder taste
½ tbsp cider vinegar
½ tsp Worcestershire sauce
pinch dried parsley
To Serve:
2 medium carrots peeled and cut into 2-inch (5cm pieces)
2 sticks celery cut into 2-inch (5cm pieces)
Instructions
✅Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.
✅Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note – it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
✅Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
✅After 30 minutes, turn the oven up to 220C/425F (fan) and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
✅To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.
✅Mix the blue cheese sauce ingredients together in a bowl until smooth.
✅Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.
Perfectly crispy baked chicken wings smothered in easy homemade Buffalo sauce.
Ingredients
Crispy Chicken Wings:
1 kg (2.2 lbs) chicken wings
2 level tbsp aluminium-free baking powder It has to be baking powder NOT baking soda – see further notes on baking powder below
½ tsp salt make sure it’s regular table salt
½ tsp pepper
Buffalo Wings Sauce:
150 ml (2/3 cup) Frank’s hot sauce
120 g (1/2 cup) unsalted butter
1 tbsp cider vinegar
1 tsp Worcestershire sauce
2 cloves garlic peeled and minced
1 tbsp honey
¼ tsp salt
Blue cheese sauce
120 g (1/2 cup) sour cream
3 tbsp mayo
75 g (1/3 cup) soft blue cheese use Roquefort, or you can use Saint Agur blue crème for a milder taste
½ tbsp cider vinegar
½ tsp Worcestershire sauce
pinch dried parsley
To Serve:
2 medium carrots peeled and cut into 2-inch (5cm pieces)
2 sticks celery cut into 2-inch (5cm pieces)
Instructions
✅Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.
✅Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note – it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
✅Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
✅After 30 minutes, turn the oven up to 220C/425F (fan) and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
✅To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.
✅Mix the blue cheese sauce ingredients together in a bowl until smooth.
✅Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.
