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Buffalo Wings

These buffalo wings are the best I've ever had. The sauce has the perfect balance of heat, acidity, and depth. Paired with a tangy smoked blue cheese dip that completes the whole dish! These wings make the perfect Game-Day recipe that everyone will love.
Course Main Course
Cuisine American
Keyword buffalo wings
Freezer Friendly Yes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories

Ingredients

Wings

Wing Sauce

  • 1/3 cup Frank's RedHot hot sauce
  • 1 teaspoon gochujang
  • 2 teaspoons dijon mustard
  • 2 1/2 Tablespoons honey
  • 1 teaspoon garlic powder
  • 2 Tablespoons salted butter

Smoked Blue Cheese Dip

  • 1/2 cup sour cream
  • 1/4 cup smoked blue cheese crumbled
  • 2 Tablespoons mayonnaise
  • 1 1/2 Tablespoons sherry vinegar or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 2-3 teaspoons fresh chives
  • salt and black pepper to taste

Instructions

  • Preheat oven to 425℉.
  • Dry and coat the wings in the dry rub: Pat the wings dry with paper towels, then place in a large bowl and coat in the baking powder, paprika, and garlic powder.
  • Bake the wings: Set up a sheet pan lined with aluminum foil and a fitted rack - you can lightly grease the rack so the wings don't stick. Place the wings on the rack and bake in the oven for 1 hours, turning the wings every 20 minutes.
  • Make the blue cheese dip: In a medium-sized bowl, mix all of the blue cheese dip ingredients together. Add salt and black pepper to taste, then refrigerate until ready to serve.
  • Make the buffalo sauce: In a saucepan, heat up the butter, gochujang, Franks RedHot sauce, garlic powder, honey, and Dijon mustard. Once the sauce starts to gently simmer, cook for about 15 seconds, then turn off the heat. You want the sauce to slightly thicken and reduce only a little.
    Note: I like to do this step when the wings are finished so the sauce and the wings are both hot, or you'll need to reheat it. If you do end up reheating it, just be sure the sauce doesn't reduce too much.
  • Toss the wings in the sauce, then serve: Once the wings are finished, transfer them to a large metal bowl and coat with the hot buffalo sauce. Toss until evenly coated, then serve the wings with the smoky blue cheese dip!