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A bowl of baked buffalo chicken wings with a small bowl of blue cheese dipping sauce next to it
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5 from 1 vote

Buffalo Chicken Wings

Crispy Buffalo chicken wings that are baked and NOT fried.  Topped with a spicy homemade Buffalo sauce, and blue cheese dipping sauce, it's a classic for football games or any other sporting event.
Prep Time30 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: Blue cheese dip, Buffalo Sauce, chicken wings
Servings: 30
Calories: 111kcal



  • 3 quarts water 12 cups
  • cup balsamic vinegar
  • ¼ cup salt
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2-4 lbs chicken wings
  • 8 cloves garlic minced
  • pinch salt
  • 3 tablespoons olive oil
  • 1 tablespoon black pepper
  • 2 teaspoons red pepper flakes
  • 1 cup parmesan cheese finely grated


  • 4 tablespoons butter
  • ½ cup Frank'sRedHot Original sauce
  • 2 tablespoons Tobasco (Texas Pete)
  • 2 tablespoon dark brown sugar
  • 2 teaspoons cider vinegar


  • 3 egg yolks
  • 4 teaspoons white vinegar
  • 2 tablespoons lemon juice
  • 1 cup canola oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons sour cream
  • 4 ounces blue cheese


  • In a large pot combine water, balsamic vinegar, 1/4 cup salt, bay leaf, thyme, oregano and rosemary and bring to a boil. Add chicken wings and boil for 15 minutes. Remove chicken and place on a rack to dry for 15 minutes.
  • Preheat oven to 450º. Line a rimmed baking sheet with foil.
  • In a large bowl, combine garlic and salt and add olive oil, black pepper, red pepper flakes, and 1/2 cup of parmesan cheese, stir to combine. Toss wings in the mixture until they are coated. Transfer to the baking sheet and sprinkle with remaining parmesan cheese.
  • Bake for 20 minutes until browned and crispy. Brush or pour buffalo sauce over wings immediately while they are still hot.
  • Buffalo Sauce: While the chicken is cooking prepare the buffalo sauce. Add butter to a saucepan and melt over low heat. Whisk in the rest of the ingredients and cook until the sugar has melted.
  • Blue Cheese Dip: Place the egg yolks vinegar,, lemon juice and a pinch of salt in a bowl. Whisking until well combined. Slowly drizzle in oil, it should be slightly thick. Add mustard, sour cream and blue cheese and mix until smooth.


Recipe Tips

  • You don't need to cook these on a rack. Bake them directly on a foil lined baking sheet.
  • You can make these ahead of time, refrigerate after you have boiled the wings and added the garlic paste and parmesan. Bake just before ready to eat. 
  • The dipping sauce can be made up to 2 days ahead of time.
  • You can freeze left-overs and reheat in the oven at 350º for 5-10 minutes.
  • For the best Buffalo flavor, add the sauce while the wings are still hot.


Calories: 111kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 1215mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg