Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Wing Platter with Blue Cheese Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 92 reviews
  • Author: Wesley
  • 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 offers a classic and flavorful combination of crispy chicken wings tossed in a tangy, spicy buffalo sauce, served alongside a creamy and sharp blue cheese dip. Perfect for game days, parties, or casual gatherings, this recipe includes options for both traditional deep-fried wings or healthier baked and air-fried alternatives, ensuring there’s a method for everyone’s preference.

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)
  • 1 clove garlic, grated
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated onion powder
  • 1/4 teaspoon kosher salt
  • Pinch of black pepper
  • 1/4 pound (115 grams) blue cheese, crumbled
  • 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 1/2 lemon)
  • 1 12 oz bottle (354 milliliters) Franks RedHot® Original Cayenne Pepper 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 chicken wing sections in a large bowl. Mix kosher salt, black pepper, and granulated garlic in a small bowl, then sprinkle this seasoning over the wings. Toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 24 hours to marinate.
  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 black pepper. Stir until smooth. Gently fold in the crumbled blue cheese. Thin with buttermilk to your preferred consistency. Cover and chill for at least 30 minutes. Adjust seasoning before serving.
  3. Make the Buffalo Sauce: In a medium saucepan, melt butter over medium-low heat. Add grated garlic and cook for 1 minute. Whisk in lemon juice, hot sauce, brown sugar, crushed red pepper flakes, salt, and black pepper. Simmer gently for 5 minutes, whisking often, until slightly thickened to syrup-like consistency. Keep warm.
  4. Deep-Fry the Wings: Preheat oven to warm for keeping wings hot. Set a cooling rack over a sheet pan. Heat vegetable or peanut oil in a large pot or Dutch oven to 375°F (190°C). Fry wings in batches of 5 to 6 for 8-9 minutes until golden and cooked through. Drain on the rack and transfer to warm oven. Repeat until all wings are cooked.
  5. Optional Breaded Wings: Combine flour and cornstarch in a bowl. Toss wings in the mixture, shaking off excess. Fry in batches for 9-10 minutes, then drain and keep warm as above.
  6. Coat Wings in Buffalo Sauce: Place all fried wings in a large bowl. Pour about one cup of buffalo sauce over them and toss to coat evenly. Return to the oven briefly if desired for extra crispness or serve immediately.
  7. Serve: Arrange wings on a large platter with optional carrot and celery sticks. Stir the blue cheese dip and spoon into a serving bowl alongside the wings. Offer any remaining buffalo sauce in small cups for dipping.
  8. Air Fryer Alternative: Preheat air fryer to 375°F on the air fry setting. Arrange wings in a single layer with space between them. Air fry for 5 minutes on one side, flip, then cook 4 more minutes. Keep warm and toss in sauce as above.
  9. Baked Wings Option: Toss wings in buffalo sauce, place in a single layer on a lightly greased sheet pan, and bake at 400°F (204°C) for 15-18 minutes until crisp and cooked through.
  10. Storage: Refrigerate leftover wings in an airtight container for up to 3 days; reheat in microwave or 300°F oven. Freeze cooled wings in freezer bags for up to 4 months. Thaw overnight and reheat as preferred.

Notes

  • The blue cheese dip can be made up to 1 week ahead and stored covered in the refrigerator.
  • Buffalo sauce can also be made in advance and refrigerated in a jar for up to 1 week; warm it on the stove before tossing wings.
  • Air fryer method uses no breading and requires flipping halfway for even cooking.
  • Adjust the amount of blue cheese in the dip to taste.
  • Use vegetable or peanut oil for frying due to their high smoke points.

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