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+ servings

Buffalo Chicken Wings with Blue Cheese Dip

Serving Size: 10
Homemade blue cheese dip takes these wings over the top!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10
Hands-Off Cook40
Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives


  • 4 pound chicken wing
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoon avocado oil

For the blue cheese dip:

  • ½ cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 2 teaspoon yellow onion minced
  • ¼ cup fresh parsley minced
  • ½ cup blue cheese crumbled

For the sauce:

  • 3 tablespoon butter melted
  • cup hot sauce Franks Redhot sauce recommended

For serving:

  • 1 bunch celery


  • Preheat oven to 425 degrees with oven racks set in upper and lower positions.
  • Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment-lined baking sheets. Bake for 40-50 minutes turning once after 30 minutes. Wings should be golden brown and crispy on the outside.
  • Meanwhile, make the dip: In a small bowl, mix together the mayonnaise, sour cream, lemon juice, vinegar, and onion. Fold in the parsley and crumbled blue cheese. Place in refrigerator until ready to serve.
  • Wash and cut the celery into 4-inch sticks.
  • Make the sauce: Melt the butter in the microwave or a small saucepan. In a large bowl combine the melted butter and hot sauce. Toss the cooked wings in the sauce and serve with blue cheese dip and celery sticks.
Reheating Instructions

Reheat wings in 350 oven for 15 minutes.


Calories: 420kcal | Carbohydrates: 1g | Protein: 20g | Fat: 37g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 733mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg