Classic Buffalo Wings with Homemade Buttermilk Blue Cheese Sauce

There are so many different variations of buffalo wings – varying spice levels, battered or not battered, cornstarch or flour, fried or baked. For this version I fried them after lightly dusting them in a seasoned cornstarch, as I wanted them crispy but without a thick coating. The recipe for the sauce is at a mild spice level (which I guess is relative) – it comes with a kick without being too spicy. If you like it on the spicier side, add additional hot sauce. 

Buffalo wings originated in Buffalo, New York but from the start the iconic sauce has spread far and wide - and these bad boys don’t just have to be for the Super Bowl or game days. I love turning anything into a buffalo style dish, whether it be cauliflower, tots, or pizza, but nothing beats the original - crispy and juicy fried chicken wings tossed in spicy buffalo sauce and served with a side of homemade blue cheese sauce along with carrots and celery. Fun fact: buffalo sauce is extremely easy to make and you may have all the ingredients already in your pantry. It just takes a combination of butter, hot sauce, white vinegar, Worcestershire and a little garlic powder for a kick.

For those who are confused – hot sauce and wing sauce are not the same thing. Wing sauce is the toned down version of hot sauce that keeps the flavor along with of butter and the other seasonings. Even as I am writing this recipe I can smell the stinging of the spicy sauce in my nose (ok that might be weird - I may need to grab something to eat – I’m imagining smells).

For a shortcut use store-bought sauce and store-bought dressing although nothing beats making it yourself! Now that I know how easy it is – I’ll never go back.



For the buttermilk blue cheese sauce:

¼ cup mayonnaise

¼ cup sour cream

3 tablespoons buttermilk

2 tablespoons white vinegar

2 cloves garlic, minced

½ teaspoon freshly ground black pepper

¾ cup crumbled blue cheese


For the buffalo sauce:

½ cup butter

½ cup hot sauce of choice (I use Frank's RedHot® Original Cayenne Pepper Sauce)

2 tablespoons white vinegar

2 teaspoons Worcestershire

1 teaspoon granulated garlic powder

1 teaspoon granulated sugar

¼ teaspoon kosher salt

¼ teaspoon chili powder


For the chicken wings:

3 pounds chicken wings, tips removed, drumettes and flats separated

½ cup cornstarch

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Vegetable oil, for frying, as needed


Sliced celery, for serving

Julienned carrots, for serving



For the buttermilk blue cheese sauce:

In a medium mixing bowl, whisk together the mayonnaise, sour cream, vinegar, buttermilk, garlic and pepper until thoroughly combined. Gently stir in the blue cheese and refrigerate until ready to use. Sauce can be made ahead of time and stored in an airtight container for up to two weeks. The


For the buffalo sauce:

Add the butter, hot sauce, vinegar, Worcestershire, garlic, sugar, salt and chili powder to medium saucepan over medium heat, whisking to combine. Allow the butter to melt then bring the mixture to a simmer. Remove from heat and set aside. Store in an airtight container for up to two weeks. Heat through and whisk before tossing with wings.


For the chicken wings:

Preheat oven to 250º. Let the wings stand at room temperature for 30 minutes, so that the wings cook evenly.

Fill a large heavy-bottomed pot with enough oil to reach 2-inches up the side of the pot. Heat oil to 375°. Add the cornstarch to a shallow mixing bowl and season with salt and pepper. When the oil is hot, work in batches and dredge the wings in cornstarch shaking off the excess. Lower the wings into the oil and fry, turning occasionally, until the chicken is cooked through and the outside is golden brown, about 10 minutes. Transfer to a wire rack set over a baking sheet to drain. Place the rack in the oven to keep warm and repeat with the remaining wings.

Once all wings have been fried add to a large bowl and toss with the sauce. Serve immediately with the blue cheese sauce and carrots and celery sticks on the side.


Serves 6 as an appetizer. 

Real talk: are you a drumstick or drumette fan? Inquiring minds need to know. 



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