Buffalo-Style Spiced Chicken Wings with Blue Cheese Dip

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic crispy chicken wings tossed in a tangy, spicy Buffalo sauce served alongside a creamy homemade blue cheese dip. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken wings, vegetable oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pounds, whole wings separated into drumettes and flats chicken wings
for frying, about 4 cups vegetable oil
1/2 cup (1 stick) unsalted butter
3/4 cup hot sauce (Frank's RedHot)
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup blue cheese crumbles
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lemon juice
1 tbsp chopped fresh chives

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 4 cups vegetable oil in a deep pot or fryer to 375°F.
Step 2: Pat 2 pounds chicken wings dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Step 3: Fry wings in batches for 8-10 minutes until golden brown and cooked through with crispy skin. Drain on paper towels.
Step 4: Meanwhile, melt 1/2 cup unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 3/4 cup Frank's RedHot sauce until smooth.
Step 5: Toss fried wings in the warm Buffalo sauce until evenly coated.
Step 6: To make blue cheese dip, combine 1/2 cup blue cheese crumbles, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh chives in a bowl. Stir gently and season with salt and pepper to taste.
Step 7: Serve wings hot with blue cheese dip on the side and celery sticks if desired.