Aint No Thing But a Buffalo Wing…with Creamy Blue Cheese Dressing

What do you know about Super Bowl food? As far as I’m concerned, you need to be eating wings! There is no better food to enjoy a football game than with some really good buffalo wings. The problem is, most buffalo wings suck…real bad. I can’t believe how many places serve bad wings. Take matters into your own hands and make them yourself. It’s the Super Bowl, you gotta go all out and do things right. Since most people don’t have fryers, you’ve got to bake them. Don’t worry, they will come out just as good and its more practical for a home cook. With a good tangy buffalo sauce and good blue cheese dressing, these are the only wings you’ll ever need to eat.

Ingredients: Makes 40 wings, serves about 4-6 people, I Like 8-10 per person, shop accordingly

20 Organic chicken wings, if the wings and drumette are disconnected, then you want about 40

2-3 Cups of All Purpose Flour

1/4 Cup of Frank’s Red Hot

Vegetable Oil

Salt & Pepper

Buffalo Hot Sauce (recipe below)

Creamy Blue Cheese Dressing (recipe below)


Preheat your oven to 400 degrees.

You want to put your flour in a big, heavy duty ziplock back so you can shake up the wings to coat them, kinda like a shake and bake.

This is a chicken wing. It is comprised of a wing, a drumette and the wing tip. The wing tip is inedible but I highly recommend you save those to make chicken stock with. A lot of places serve wings like you see below. I think that’s some bullsh*t. Take the time to detach the wings from the drumette and remove the tip. This is how you do it…


First take the tip off. The tip is connected to the wing. Just find the joint with your hands, wiggle your knife where you think the joint is and just cut through. It should cut pretty easily but if it doesn’t, that’s ok, just put a little strength into it and it will come off…

…kinda like this.

Next, separate the wing and drumette. There should be this loose skin that connects the two, think of it like the skin that stretched between your thumb and index finger. Take your knife and cut the skin so you can get down the to joint.

Once you’re down to the joint, much like with the wing tip, use your knife to find the joint and cut through. If you get find where the joint connects, the cut should be pretty easy, but sometimes you don’t cut through the joint, you might cut through some of the bone, that’s ok, it really doesn’t make a difference so long as its in the area of the joint and you are not trying to cut through the middle of the wing or the drumette.

See, I kind of cut through the bone, but I don’t care, it really won’t affect the outcome whatsoever.

There it is, a nicely prepped wing (left) and drumette (right).

Store your wing tips for chicken stock by wrapping them up in plastic wrap and then in aluminum foil to protect them when you store them in the freezer until you are ready to make chicken stock.

Rinse the wings underwater to wash away any residual blood, feathers or any little pieces of bone you may have cut while detaching the two pieces of the wing.

Dry off the wings with some paper towels, season them generously with salt and pepper, then add the Frank’s Red Hot stir to coat in the hot sauce. Then add a few tablespoons of vegetable oil just to help the flour stick to the wings a little more. If you have the time, soak the wings in buttermilk for an hour or two with some of the hot sauce and then coat them in the flour, that would be the best thing that you could do. You already have buttermilk from the blue cheese dressing so its not even a big deal, I just didn’t have the time.

Transfer the wings to your ziplock bag with the flour, seal up the bag very tightly leaving a good amount of air in the bag so the wings can move around and shake like crazy ensuring that every wing gets an even coating of flour.

Should look like this when your done. Make sure you shake off all the excess flour from the wings when you take them out. You don’t want a lot of flour on them when they cook.

Line two sheet pans with aluminum foil and coat it with vegetable oil.

Neatly arrange the wings on the sheet pan. Place it in your preheated oven for 20-30 minutes a side. I find that closer to 20 minutes works best but it really depends on your oven as they vary in temperature and heat retention. Just keep an eye on them, if one side is getting a little too dark for you, just flip it, no problem. Remember, we cook from judgment, not from recipes.

After about 40 minutes, the wings should be nice and crispy and beautiful like this…put them in a big bowl so you can toss in your wing sauce. If they aren’t getting crispy, then throw the broiler on and they will crisp up with in a few minutes. They should be just as crispy as deep fried wings.

Pour most of the hot sauce over the wings, leaving a little some in case you want to pour a little more over top when you’re eating them.

Toss the wings until they are nicely coated. That’s easy, right? While the wings are cooking, prepare the blue cheese dressing and the hot sauce…I show you how!


Creamy Blue Cheese Dressing

1 Cup of Mayo

1 Cup of Sour Cream

1/2 Cup of Buttermilk

1 Tablespoon of Worcestershire Sauce

1 Tablespoon of honey

1/2 Tablespoon of mustard powder

1/2 Tablespoon of garlic powder

1/2 Tablespoon of salt

1/2 Tablespoon of pepper

1/2 – 1 Cup of crumbled Blue Cheese, I did closer to 1/2 cup, if you loooove blue cheese, do a cup


Do yourself a favor and make this in a bigger bowl than I did. I was a dummy and did it in the smallest bowl I could find. In that nice sized bowl, add the mayo, the sour cream, the buttermilk…


…the mustard powder, the honey…

…the worcestershire sauce, the pepper…

…and the salt. Whisk that all together until its a nice creamy consistency.

Lastly, add the crumbled blue cheese and give it another whisk and taste it to make sure its got enough salt and tastes like you want to drench buffalo wings in it. If you’re not using it right away, cover it in plastic wrap and let it rest in the fridge so all the flavors combine. Then make the hot sauce.


Buffalo Wing Sauce

1  1/2 Cups of Frank’s Red Hot Sauce, it is THE best for buffalo sauce, its sold everywhere, as their marketing slogan goes, “I put that sh!t on everything.”

1 Tablespoon of white vinegar

1 Tablespoon of Worcestershire Sauce

1 Tablespoon of honey

1 Tablespoon of garlic powder

1 Stick of butter (yea, it’s a lot, but for the super bowl, you’re willingly not going to eat healthy, so relax and indulge)

Salt and Pepper to taste


In a medium sauce pan on medium heat, add the Frank’s Red Hot and the butter…

…the vinegar…

…the Worcestershire sauce…

…the honey…

…the garlic powder…

…the salt…

…and the pepper. Let the butter melt and combine all the ingredients.

When it’s done, it should have an orangey color and taste delicious. Keep it warm and give it a stir every now and then to keep everything combined while you wait for the wings to be done. When they are, pour the sauce over the wings, toss them together (as shown above), plate the wings with some blue cheese, some carrots and celery sticks and pour a little more of the sauce over the wings to finish.

If you’re having a Super Bowl party and you’re not making these wings, we got problems. Don’t even try to fry them, its not worth the hassle, you’d never know these were baked. It’s the perfect way to rectify that fact that you’re favorite team (next year Giants) isn’t playing. – PLEASE SEND ME PICTURES —>

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