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Buffalo Wing Platter with Blue Cheese Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 82 reviews
  • Author: Jaden
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

This Buffalo Wing Platter with Blue Cheese Dip is a classic, crowd-pleasing dish featuring crispy fried chicken wings tossed in a tangy, spicy buffalo sauce. Served alongside a creamy, flavorful blue cheese dip and crunchy celery and carrot sticks, these wings deliver the perfect balance of heat and cool creaminess. Choose between deep frying, air frying, or baking to prepare the wings, making this recipe versatile for any kitchen. Ideal for game day or casual gatherings, these wings are sure to impress your guests with their bold flavors and satisfying crunch.

Ingredients

Units Scale

Wing Seasoning

  • 3 pounds (1.4 kilograms) chicken wings drumettes and flappers separated
  • 1 1/2 teaspoons (8 grams) kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic

Blue Cheese Dip

  • 1 cup (245 grams) sour cream or plain Greek yogurt
  • 2 tablespoons (7 grams) chives minced
  • 1 tablespoon lemon juice from 1/2 a lemon (reserve the remaining half for the sauce)
  • 1 clove garlic grated
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated onion powder
  • 1/4 teaspoon kosher salt
  • pinch black pepper
  • 1/4 pound (115 grams) blue cheese crumbled or more to taste
  • 1/4 cup (60 milliliters) buttermilk

Buffalo Sauce

  • 4 tablespoons (57 grams or 1/2 stick) unsalted butter
  • 4 cloves garlic grated
  • 1 tablespoon lemon juice from the remaining lemon half
  • 1 12 oz bottle (354 milliliters) Franks RedHot® Original Cayenne Pepper Sauce (not "wing" sauce)
  • 1/2 cup (100 grams) dark brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • pinch black pepper

Optional Breading

  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (30 grams) cornstarch

Frying and Serving

  • vegetable or peanut oil (for frying)
  • carrot sticks optional
  • celery sticks optional

Instructions

  1. Season the Wings: Place the separated wing sections into a large mixing bowl. In a small bowl, combine kosher salt, black pepper, and granulated garlic. Sprinkle this seasoning evenly over the wings and toss well to coat. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to develop.
  2. Prepare the Blue Cheese Dip: In a mixing bowl, combine sour cream, minced chives, lemon juice, grated garlic, Worcestershire sauce, onion powder, salt, and pepper. Stir until smooth. Gently fold in the crumbled blue cheese, then add buttermilk to reach your preferred dip consistency. Cover and refrigerate for at least 30 minutes to let flavors meld. Adjust seasoning before serving as needed.
  3. Make the Buffalo Sauce: In a medium saucepan over medium-low heat, melt the butter. Add grated garlic and cook for 1 minute. Whisk in remaining lemon juice, cayenne pepper sauce, dark brown sugar, crushed red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes, whisking frequently, until the sauce slightly thickens to a syrupy consistency. Keep warm for tossing the wings later.
  4. Deep-Fry the Chicken Wings: Preheat oven to warm to hold cooked wings. Heat vegetable or peanut oil in a large, deep pot or Dutch oven to 375°F (190°C). Fry wings in batches of 5-6 for 8-9 minutes until golden and cooked through. Remove using tongs or a spider and drain on a cooling rack placed over a sheet pan. Transfer wings to the warm oven to keep hot while frying remaining wings. For breaded wings, toss wings in a mix of all-purpose flour and cornstarch before frying for 9-10 minutes per batch.
  5. Toss Wings in Buffalo Sauce and Serve: Place all fried wings in a large bowl and pour about 1 cup of the warm buffalo sauce over them. Toss to coat evenly. Optionally return them to the oven to crisp up further. Arrange wings on a platter with carrot and celery sticks and serve with the blue cheese dip. Offer remaining buffalo sauce in small bowls for extra dipping.
  6. Air Frying Alternative: Preheat air fryer to 375°F. Arrange wings in a single layer spaced apart on the air fryer tray. Air fry for 5 minutes, flip, and cook for an additional 4 minutes. Keep wings warm in the oven while air frying remaining batches. Toss in buffalo sauce before serving.
  7. Baked Wings Alternative: Toss wings in buffalo sauce and arrange on a lightly greased sheet pan in a single layer. Bake at 400°F (204°C) for 15-18 minutes until crisp and cooked through.
  8. Storage and Reheating: Store leftover wings in an airtight container in the refrigerator up to 3 days. Reheat in microwave or a 300°F oven until warmed through. Freeze cooled wings in a freezer bag for up to 4 months and thaw overnight before reheating.

Notes

  • The blue cheese dip can be made up to 1 week in advance and kept covered in the refrigerator.
  • If making buffalo sauce ahead, store it in the fridge up to 1 week and warm it on the stove until steaming before tossing wings.
  • For breaded wings, toss wings in a flour and cornstarch mixture for extra crispiness before frying.
  • Air frying or baking wings are delicious lower-oil alternatives to deep frying if desired.
  • Keep wings warm in a low oven after cooking so they stay crispy and hot until serving.

Find it online: https://yummyhere.com/buffalo-wing-platter-with-blue-cheese-dip-recipe/