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Pat the chicken wings thoroughly dry with paper towels. This step is crucial for crispy skin.

In a large bowl, add the dried chicken wings, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and corn starch.

Using your hands, mix the wings thoroughly to ensure they are fully coated with the seasonings and corn starch.

Arrange the seasoned wings in a single layer on a wire rack placed over a baking sheet. Ensure there is space between the wings for air circulation.

Place the wire rack with wings into the refrigerator and let them air dry for a few hours (at least 2 hours, or up to 4 hours). This helps to further dry out the skin for maximum crispiness.

Preheat your oven to 375°F.

While the oven preheats, prepare the blue cheese dip. In a small bowl, combine the blue cheese dressing and crumbled blue cheese. Stir well to combine and set aside.

In a small saucepan, melt the butter over low heat.

Once the butter is melted, add the Frank's Red Hot sauce and honey to the saucepan. Stir to combine and let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld.

Transfer the wings from the refrigerator to the preheated oven. Bake for 40-50 minutes, or until the wings are golden brown, crispy, and reach an internal temperature of 190°F. Flip them halfway through cooking for even crispiness.

Once the wings are cooked, remove them from the oven and immediately transfer them to a large mixing bowl.

Pour the prepared buffalo sauce over the hot wings. Toss the wings gently until they are evenly coated with the sauce.

Serve the sauced buffalo wings immediately with the blue cheese dip and carrot sticks on the side.


Pat the chicken wings thoroughly dry with paper towels. This step is crucial for crispy skin.

In a large bowl, add the dried chicken wings, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and corn starch.

Using your hands, mix the wings thoroughly to ensure they are fully coated with the seasonings and corn starch.

Arrange the seasoned wings in a single layer on a wire rack placed over a baking sheet. Ensure there is space between the wings for air circulation.

Place the wire rack with wings into the refrigerator and let them air dry for a few hours (at least 2 hours, or up to 4 hours). This helps to further dry out the skin for maximum crispiness.

Preheat your oven to 375°F.

While the oven preheats, prepare the blue cheese dip. In a small bowl, combine the blue cheese dressing and crumbled blue cheese. Stir well to combine and set aside.

In a small saucepan, melt the butter over low heat.

Once the butter is melted, add the Frank's Red Hot sauce and honey to the saucepan. Stir to combine and let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld.

Transfer the wings from the refrigerator to the preheated oven. Bake for 40-50 minutes, or until the wings are golden brown, crispy, and reach an internal temperature of 190°F. Flip them halfway through cooking for even crispiness.

Once the wings are cooked, remove them from the oven and immediately transfer them to a large mixing bowl.

Pour the prepared buffalo sauce over the hot wings. Toss the wings gently until they are evenly coated with the sauce.

Serve the sauced buffalo wings immediately with the blue cheese dip and carrot sticks on the side.
