Simple Buffalo Wings

Kathy D


This is my go-to wing recipe from Ina Garten. As simple as this recipe is, I get requests from my family to make them all the time. I think the Frank's Hot Sauce is the key to the flavor. I have never made the dip, because I'm allergic to blue cheese. We just really love these wings! I like to serve them with oven fries and a salad with ranch dressing. These wings are made a little healthier by baking them vs. deep frying. Enjoy!

pinch tips: How to Carve a Whole Chicken



32 pieces


10 Min


15 Min




3 lb
chicken wings
1 stick
unsalted butter
1 tsp
cayenne pepper
4 tsp
frank's hot sauce (or tabasco sauce)
1 tsp
kosher salt


1 1/2 c
crumbled gorgonzola or other blue cheese
1 c
hellman's mayonnaise
3/4 c
sour cream
2 Tbsp
3/4 tsp
worcestershire sauce
1 1/2 tsp
kosher salt
3/4 tsp
freshly ground black pepper
celery sticks for serving

Directions Step-By-Step

Preheat the broiler.
Cut the chicken wings into thirds, cutting between the bones. Discard the wing tips (or save them for a stock). Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan (I line mine with aluminum foil) and brush them with the melted butter mixture. Broil the wings for about 8 minutes. Turn the wings, brush them again with the butter and broil for 4 minutes, or until cooked through.
For the dip:
Place the blue cheese, mayonnaise, sour cream, milk, Worchestershire sauce, salt and pepper in the bowl of a food processor and blend until smooth.
Serve the chicken wings with the blue cheese dip and celery sticks. Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids