The BBC Good Food logo
Buffalo wings with blue cheese dip

Buffalo wings with blue cheese dip

A star rating of 4.3 out of 5.12 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night

Nutrition: per serving
low insalt1.26g


  • 4 tbsp butter
  • 5 tbsp hot sauce such as Tabasco sauce or Crystal
  • 1 tbsp white wine vinegar
  • 900g/2lb - 1kg/2lb 4oz chicken wings
  • ¼ tsp celery salt (optional)
  • flour , for dusting
  • sunflower oil , for frying
  • celery sticks, to serve

For the blue cheese dip

  • 150ml buttermilk
  • 150ml soured cream
  • 85g blue cheese , crumbled
  • 1 garlic clove , crushed
  • ¼ tsp sweet paprika


  • STEP 1

    Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.

  • STEP 2

    Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.

  • STEP 3

    Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side


Chicken wings vary in size, so you’ll need about 3-4 per portion as a starter and a few more as a main course. They're best eaten with your fingers and a pile of napkins. They also make a good base for a flavoursome stock or broth.

Recipe from Good Food magazine, March 2010

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.12 ratings

Sponsored content