Crispy baked chicken wings coated in a tangy, buttery hot sauce, served with celery sticks and blue cheese dressing for dipping. The wings are seasoned with garlic powder, salt, and pepper, then dried and baked at high heat to achieve genuinely crunchy skin without deep-frying. Served as part of a casual spread, the real heat is balanced by the cool, creamy dipping sauce.
900g
1tbsp
1tsp
0.5tsp
1tsp
60g
120ml
1tbsp
4piece
120ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 900g | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 60g | — | — | |
| 7 | | 120ml | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 4piece | — | — | |
| 10 | | 120ml | — | — |
Pat the chicken wings thoroughly dry with kitchen paper, pressing firmly on all sides to remove as much surface moisture as possible.
Chicken wings · 900 g
Add the aluminium-free baking powder to a small bowl.
Aluminium-free baking powder · 1 tbsp
Add the fine salt to the baking powder in the small bowl.
Fine salt · 1 tspAdd the ground black pepper to the small bowl.
Ground black pepper · 0.5 tspAdd the garlic powder to the small bowl.
Garlic powder · 1 tspStir all the dry ingredients together in the small bowl until evenly combined.
Tip the seasoning mix over the patted-dry wings and toss with tongs until every surface is evenly coated.
Arrange the tossed wings in a single layer on a wire rack set over a baking tray, spacing them so they do not touch.
Slide the wire rack into the refrigerator.
Leave the wings uncovered in the refrigerator for at least 30 minutes so the skin dries further; longer, up to overnight, gives crisper skin.
Remove the rack of wings from the refrigerator and set it on the counter while the oven preheats.
Heat the oven to 220 °C and allow it to come fully up to temperature before the wings go in.
Using oven gloves, slide the wire rack and its tray into the oven.
Bake the wings undisturbed for 25 minutes until the underside begins to colour and the skin tightens.
Using tongs, flip each wing over so the underside faces up.
Return the wings to the oven and bake for a further 23 minutes, until deeply golden, the skin is genuinely crisp and the thickest wing reads 74 °C on a thermometer.
Using oven gloves, remove the wire rack from the oven and set it on the counter.
Add the unsalted butter to a small saucepan.
Unsalted butter · 60 g
Set the saucepan over a low heat and let the butter melt gently, swirling the pan occasionally, until fully liquid.
Pour the hot sauce into the melted butter in the saucepan.
Hot sauce · 120 mlAdd the white wine vinegar to the saucepan.
White wine vinegar · 1 tbspWhisk the butter, hot sauce and vinegar together briskly until the sauce is smooth and fully emulsified.
Transfer the crispy baked wings from the rack into a large bowl.
Pour the hot sauce mixture over the wings in the large bowl.
Toss the wings with tongs until every piece is thoroughly coated in the sauce.
Place the celery sticks in a colander in the sink.
Celery sticks · 4 piece
Run cold water over the celery sticks in the colander, turning them to rinse all sides.
Arrange the rinsed celery sticks along one side of a large serving platter.
Spoon the blue cheese dressing into a small bowl set on the platter beside the celery sticks.
Blue cheese dressing · 120 ml| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 900 g | | Pat the chicken wings thoroughly dry with kitchen paper, pressing firmly on all sides to remove as much surface moisture as possible.⏱ 2 minResultPatted-dry chicken wings |
| 2 | 1 tbsp | | Add the aluminium-free baking powder to a small bowl.⏱ 15sResultAluminium-free baking powder |
| 3 | 1 tsp | | Add the fine salt to the baking powder in the small bowl.⏱ 15sResultAluminium-free baking powder and fine salt |
| 4 | 0.5 tsp | | Add the ground black pepper to the small bowl.⏱ 15sResultAluminium-free baking powder and fine salt and ground black pepper |
| 5 | 1 tsp | | Add the garlic powder to the small bowl.⏱ 15sResultAluminium-free baking powder and fine salt mixture |
| 6 | — | | Stir all the dry ingredients together in the small bowl until evenly combined.⏱ 30sResultSeasoning mix |
| 7 | Seasoning mixstep 6 | | Tip the seasoning mix over the patted-dry wings and toss with tongs until every surface is evenly coated.⏱ 2 minResultTossed chicken wings |
| 8 | Tossed chicken wingsstep 7 | | Arrange the tossed wings in a single layer on a wire rack set over a baking tray, spacing them so they do not touch.⏱ 2 minResultTossed chicken wings |
| 9 | — | | Slide the wire rack into the refrigerator.⏱ 10sResultTossed chicken wings |
| 10 | — | | Leave the wings uncovered in the refrigerator for at least 30 minutes so the skin dries further; longer, up to overnight, gives crisper skin.⏱ 30 minResultChilled chicken wings |
| 11 | — | | Remove the rack of wings from the refrigerator and set it on the counter while the oven preheats.⏱ 10sResultChilled chicken wings |
| 12 | — | | Heat the oven to 220 °C and allow it to come fully up to temperature before the wings go in.⏱ 10 min |
| 13 | — | | Using oven gloves, slide the wire rack and its tray into the oven.⏱ 15sResultChilled chicken wings |
| 14 | — | | Bake the wings undisturbed for 25 minutes until the underside begins to colour and the skin tightens.⏱ 25 minResultPartially baked wings |
| 15 | — | | Using tongs, flip each wing over so the underside faces up.⏱ 1 minResultFlipped chicken wings |
| 16 | — | | Return the wings to the oven and bake for a further 23 minutes, until deeply golden, the skin is genuinely crisp and the thickest wing reads 74 °C on a thermometer.⏱ 23 minResultCooked buffalo wings |
| 17 | — | | Using oven gloves, remove the wire rack from the oven and set it on the counter.⏱ 15sResultCooked buffalo wingsused in step 23 |
| 18 | 60 g | | Add the unsalted butter to a small saucepan.⏱ 10sResultUnsalted butter |
| 19 | — | | Set the saucepan over a low heat and let the butter melt gently, swirling the pan occasionally, until fully liquid.⏱ 2 minResultMelted butter |
| 20 | 120 ml | | Pour the hot sauce into the melted butter in the saucepan.⏱ 15sResultMelted butter and hot sauce |
| 21 | 1 tbsp | | Add the white wine vinegar to the saucepan.⏱ 15sResultMelted butter and hot sauce and white wine vinegar |
| 22 | — | | Whisk the butter, hot sauce and vinegar together briskly until the sauce is smooth and fully emulsified.⏱ 1 minResultWhisked buffalo sauceused in step 24 |
| 23 | Cooked buffalo wingsstep 17 | | Transfer the crispy baked wings from the rack into a large bowl.⏱ 1 minResultCooked buffalo wings |
| 24 | Whisked buffalo saucestep 22 | | Pour the hot sauce mixture over the wings in the large bowl.⏱ 30sResultBuffalo-sauce-coated wings |
| 25 | — | | Toss the wings with tongs until every piece is thoroughly coated in the sauce.⏱ 1 minResultSauced buffalo wingsused in step 30 |
| 26 | 4 piece | | Place the celery sticks in a colander in the sink.⏱ 10sResultCelery sticks |
| 27 | — | | Run cold water over the celery sticks in the colander, turning them to rinse all sides.⏱ 30sResultRinsed celery sticks |
| 28 | Rinsed celery sticksstep 27 | | Arrange the rinsed celery sticks along one side of a large serving platter.⏱ 1 minResultTrimmed celery sticks |
| 29 | 120 ml | | Spoon the blue cheese dressing into a small bowl set on the platter beside the celery sticks.⏱ 30sResultCelery sticks with blue cheese dressing |
| Total Time | 1 hr 33 min | ||
| Nutrient | Per serving |
|---|---|
| 747kcal | |
| 45g | |
| 60g | |
| 19g | |
| 7g | |
| 3g | |
| 1g | |
| 1,767mg |
Crispy baked chicken wings coated in a tangy, buttery hot sauce, served with celery sticks and blue cheese dressing for dipping. The wings are seasoned with garlic powder, salt, and pepper, then dried and baked at high heat to achieve genuinely crunchy skin without deep-frying. Served as part of a casual spread, the real heat is balanced by the cool, creamy dipping sauce.
What you’ll doYou will dry the wings, toss them in baking powder, salt and spices and leave them uncovered in the fridge, then bake them on a rack in a hot oven, turning once. The crisp wings are tossed in a buttery hot sauce and served with celery and blue cheese dressing.
