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EasyAppetizersmeatCC0 1.0 Universal
Classic Buffalo Chicken Wings with Spicy Cayenne Butter Glaze and Creamy Blue Cheese Dip
The iconic 1964 Anchor Bar creation from Buffalo, New York: chicken wing drumettes and flats cooked to crackling crispness, tossed piping hot in a velvety emulsified glaze of Frank's cayenne pepper sauce and melted butter, served with crisp celery and blue cheese dip.
Prep
15 min
Cook
35 min
Total
50 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
4
- Chicken wings, split into drumettes and flats1000 g
- American cayenne pepper hot sauce (Frank's style)120 ml
- Unsalted butter, melted60 g
- Aluminum-free baking powder for crispy baked skin1 tbsp
- Blue cheese (Roquefort or Gorgonzola), crumbled80 g
- Celery stalks, cut into sticks4 stalk
- Salt1 tsp
Preparation Steps
1
Pat chicken wings thoroughly dry with paper towels. Toss with baking powder and salt. Arrange in a single layer on a wire rack set in a baking sheet, bake at 220Ā°C (425Ā°F) for 35 minutes until shatteringly crisp.
35 min timer
2
Whisk melted butter with hot cayenne pepper sauce in a saucepan until a smooth, shiny emulsion forms.
3 min timer
3
Transfer hot wings into a large bowl, pour warm spicy butter sauce, and toss vigorously to coat completely. Serve immediately with crunchy celery sticks and blue cheese dip.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
3g
Fat
36g
Allergens
MilkCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
