Baked Zoysia Wings with Blue Cheese Dip


Baked Buffalo Chicken Wings w/ Blue Cheese Dipping Sauce

Video taken from the channel: An Appetizing Life


Baked Buffalo Wings Recipe with Blue Cheese Dip Titli’s Busy Kitchen

Video taken from the channel: Titlis Busy Kitchen



Video taken from the channel: Dads That Cook


How to Make Crispy Baked Chicken Hot Wings with Blue Cheese Dressing

Video taken from the channel: Inspired Taste


Baked Buffalo Wings with Blue Cheese Dip |

Video taken from the channel:


Blue Cheese Dip For Buffalo Wings

Video taken from the channel: Steve Owens


Buffalo Chicken Wings Super Crispy Wings with a Super easy blue cheese sauce!

Video taken from the channel: Kitchen Sanctuary

1 cup soy sauce. 2/3 cup sugar. 2 garlic cloves, minced.

2 teaspoons salt. 2 teaspoons grated orange zest. 1/2 teaspoon coarsely ground pepper.

3 pounds (total) chicken wingettes and drumettes. 3 teaspoons chili powder. 3/4 teaspoon cayenne pepper. 3/4 teaspoon hot pepper sauce.

Tips for the Best Buffalo Wings. Dab wings dry before baking, so they can brown and crisp up better. Toss with baking powder to help dry out the chicken skin, again for a crispier end result.

Add butter and honey to lightly tone and balance that heat. Instructions. Lay the wings on a rimmed baking tray and let them dry in the fridge overnight. (optional, but recommended, if you don’t have the time, dry wings Preheat your oven to 250F / 120C. Place one oven shelf in the lower quarter of the oven and one in the top quarter.

Place the wings in. While your crispy baked Buffalo wings are in the oven, you can make the Easy Blue Cheese Dip. Spicy, tangy Buffalo sauce and creamy blue cheese dip are a magic combination, in my opinion.

I know blue cheese isn’t everyone’s thing, though, so if you want you can skip the dip or use my recipe for Easy Ranch Dip. For the Blue Cheese Dip: 2 ounces (about ⅓ cup) mild blue cheese, crumbled. ¼ cup buttermilk. ⅓ cup sour cream. ⅓ cup mayonnaise. 1 teaspoon fresh lemon juice. 1 teaspoon grated lemon zest. Once crispy, put the wings into a large bowl and pour on the buffalo sauce, then toss like crazy until the wings are dripping.

Serve with the cheese dip and celery sticks. Check out more of the best chicken wings recipes. Mix all dip ingredients and chill overnight if possible. Spread wings out on a lightly oiled cookie sheet. Mix melted butter, vinegar, and hot pepper sauce.

Brush butter mixture. Directions. Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky Make the wings: Heat 1 inch of vegetable oil in a large deep.

Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very crispy.

Toss with Hot Sauce and serve immediately with Blue Cheese Dip and celery sticks. Buffalo wings are very popular across America, usually served as appetizer. This is a baked version of hot wings served with blue cheese dipping. If you like your wings spicier, add extra cayenne pepper or hot sauce.

Only simple.

List of related literature:

Roast the wings until the skins are crispy, then dip them in a delicious fatty dip like homemade Ranch Dressing (here), Parmesan Peppercorn Dressing (here), or the classic combination of Blue Cheese Dressing (here) and celery sticks.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

These wings are great served with my homemade Ranch Dressing (here) and/or Buffalo Sauce (here).

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
by Natasha Newton
Victory Belt Publishing, 2018

Use a spoon and a small bowl to mix the blue cheese with an equal amount of softened butter.

“The Generous Husband” by Paul Byerly
from The Generous Husband
by Paul Byerly
Karis Publishing, Incorporated, 2004

Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Serve with blue cheese dressing or Ranch dressing, if desired.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Combine salt, pepper, 1 Tablespoon butter, cheese, paprika, onion flakes, and sour cream, and stir over low heat until cheese is melted.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Or put the sauce and melted butter in a big bowl and toss with the wings until fully coated.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Once the cream cheese is fully melted, add the chicken and blue cheese dressing and stir to coat the chicken in the sauce.

“Keto Made Easy” by Megha Barot, Matt Gaedke
from Keto Made Easy
by Megha Barot, Matt Gaedke
Victory Belt Publishing, 2018

1 To make the dipping sauce, combine the blue cheese dipping sauce ingredients, except the cream, in a blender and process until smooth.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Couple it with crumbled blue cheese, garlic, and onion powder, and you’ve got the makings of a delicious bleu cheese dip.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • For the full Easy Baked Chicken Hot Wings Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  • Great recipe..nice to find one that has ingredients i can easily find at the supermarket. I love blue cheese so will definitely be making this to go with your buffalo wings������

  • hi steve, i want to try this but i dont think we have blue cheese where i live, can i use cheddar cheese instead? thank you very much for the recipe.

  • I love blue cheese but i have never had a blue cheese dip. Definitely be giving this a go look forward to the buffalo wings. Great to see you back Steve.

  • 2:55 HAHAHAHA I genuinely laughed at that part. can’t believe you literally tell people to get off from the video if they think It doesn’t follow the real recipe

  • Please Chef advise customers potential i allergic to penicillin!!
    Up to 27 million people in North America are allergic to penicillin medication, which is responsible for about 5,440 cases of fatal anaphylaxis per year.** It seems that those who react to blue cheese are allergic to penicillium mold or highly reactive to penicillin.
    Thank you.

  • I know you’re into an americana themed reciped, however I’d like to make a request for later on, could you do some vegetarian recipes? Idian or whatever floats your boats, I absolutely loved your courgette and feta recipe, as well as your eggplant curry, and, since I follow you on your other channels, I know you have plenty of delicious vegetables to rock!:) 
    Aaaaannnd as always, I adore your videos, garden, bread, kitchen, all of it! (And if you happen to make a calendar this year I’d be the first to buy it!)

  • Native Buffalonian here and I am pleased to give you a thumbs up for this recipe and props for knowing blue cheese dip and celery are mandatory.

  • went through several recipes but for some reason liked yours the most and decided to give it a try….And my family LOVED them!! Thankyou so much:)

  • Yay your back!! I’m so excited to see those buffalo wings…there my all time favorite! I have some wings in the freezer, I’m surely going to make them:)

  • I am sure you must be telepathic…. I buy whole chickens and ‘dismember’ them to put in portions in the freezer I have one bag ‘dedicated ‘ to chicken wings and I batch cook them when there are enough…. This Friday I am going to a party, what am taking…. chicken wings! ( baked not fried! )…Thank you for the recipe….. brilliant!

  • Welcome Back Steve.  What a fantastic looking blue cheese dip.
    No buffalo wings would be complete without it.  I can’t wait to see the Aussie twist on those wings. 

  • I love the way you made the wings in the oven, but unfortunately I don’t like blue cheese, not my cup of tea:)

    Think I could use another type of cheese? If yes what kind would be the best?

  • Titliiiiiii,, please please share the NYC style gyro recipe. I tried it like 10 times at home but it never worked, never had the same taste of the rice or the white sauce… Please heeeeeeeeeelp:D

  • I remember in the late 1980’s when you could get wings on Tuesday night at your favourite pub for 10 cents a piece. Yeah. Saw a pub around here advertising for 60 cents a piece now and that is a deal. I keep my eye on my favourite butcher shop now a days when he runs his sale for $1.99 Canadian Funds per lb = $1.41 euro for 454 grams. And that is a deal for fresh chicken wings and boy I am glad I know how to go from imperial to metric measures and calculate different types of money. LOL. Still don’t know a British stone weighs though. I think it is around 13 lbs or @ 6 kgs? LOL. Love Buffalo Wings. Great job Titli!

  • A good aimple homemade buffalo sauce recipe is your favorite bottled hot sauce, butter, hot mustard salt & pepper and if you have these white wine vinegar, paprika, chili flakes and a touch of a cayenne. The lighter the color the milder itll be. Depending what your spice tolerance the amount of butter you put will dictate the heat level obviously. They look good though man, wish i could try em!!

  • Nice recipe Steve!  This is the perfect time for this type of recipe.  The Super Bowl is less than 2 weeks away and I am sure lots of people will want a new recipe for Buffalo Wings and Dip. 

  • Titli, where are you??
    My Thursday is not complete without one of your videos.
    What am I supposed to cook for my wife without you?
    Please come back soon ��

  • Just came across your channel been watching all your other video’s. Will definitely be recommending you to all family and friends great simple recipes you do deserve a lot more subscribers keep up the good work.

  • I so love your videos. Very entertaining and superb cooking. I have made so many of your dishes and they all taste great. Thank you Titli. 

  • I’m from Buffalo and I approve of this…. Especially the part about the Blue Cheese dressing instead of Ranch….

    Baking isn’t such an offense, nobody here owns a deep fryer. Just be sure to use more hot sauce next time, when the wings are cooked they should be drenched in it.

    You rock!

  • Dear titlis,
    My name is Dante and I’m 12, I’ve been inspired by your videos to cook meals like these hard recipes. I just want to thank you for sharing you videos with the world because with out you I’d be eating fast food. Dante.
    P.S. Thank you:D

  • Yum… what happened to your “hudahavis” or whatever it is called nomater loved you then and love you now (loved you for a while/3 years or more <3)

  • I love me some baked buffalo wings or buffalo anything in general! But I do have to say, blue cheese sauce shouldn’t be used with buffalo wings! The blue cheese tones down the hotness of the wings which just totally defeats the purpose! Some say it does, some say it doesn’t, some say they just use it for extra flavor! It really doesn’t matter to me because I like blue cheese sauce on my salad just not my buffalo foods.
    Are there any other buffalo recipes that you might have up your sleeve for the future? Cant wait to continue to see what you make! Your awesome Titli!

  • I added all just like the video and it’s soupy! I read elsewhere the egg should be at room temp or it won’t work? Was a room temp egg used for this?

  • Dear Titli: this is a really great approach; similar to the one my brother takes when making wings. I also recommend steaming the wings for the initial cooking and, then, after they’ve cooled coating them with arrowroot before tossing them in a piping-hot wok to make a crispy exterior and allowing the addition of the reserved hot sauce to lightly coat each. It really works a treat!

  • Wings are always my go-to snack this recipe is outstanding and gives perfect wings every time. The blue cheese dip is fantastic and so simple to make I put it on everything burgers, steak, pork belly. When your friends visit follow this recipe they will be impressed and you can claim it just something you just threw together….”sorry Titli I have to keep you to myself”

  • Beautiful wings!  I like the baked version, less greasy.  Frank’s hot sauce is the original wing’s sauce and I am surprised it has gone international!  LOL  These look great and most people would gobble all of these up and want more!  Killer dip, too!

  • You need the whipping stick for this recipe which i dont have. I got watery egg oil instead of fluffy mayo. Where do i get a good whipper?

  • But the important difference beween and a buffalo and a bison is that you can’t wash your hands in a baffalo (basin this on recent survey that was certainly “in sink”).

  • I mess up that separation cut half the time.  I just don’t know what I’m doing wrong.  I LOVE that these are BAKED and NOT FRIED.  Thanks, Titli. 

  • This series has been fantastic. I’m living in Germany for a semester, and while I love german food I really do miss Chicken wings.

  • In America, we put the sauce on after we cook it. Most of the time we fry the wings. But baking is something you can do also (in my opinion they’re just as good!)

  • Hey I’ve been watching your other videos. I do think you’ve put so much hard work and quality into these videos. Have you considered doing ads? For some people it gains a lot of attention and recognition.

  • “You can’t have a plate of hot wings without something to dip them in.”
    Oh, really? I LOVE buffalo wings so much but I DISLIKE blue cheese and always eat my wings without it. But this has to be probably the best buffalo wing recipe i’ve seen yet.

  • I live in Buffalo, NY. (all my life) I appreciate that you did the sauce right! And hey nothing wrong with baking them. Makes them slightly healthier. Of course we don’t call them Buffalo Wings here, we just call them chicken wings. Rock on.:-) Love your videos!

  • Canola oil has to be the worst flavored food oil I’ve tasted. You could use olive oil if you weren’t going to have left over (it can break under refrigeration). Soy, and hemp seed oil hold up fine under refrigeration (hemp seed oil has strong flavor). Macadamia nut oil is sensitive to the cold also, but survived 2 weeks in the bottom of my fridge. I’ll substitute fresh lemon juice for vinegar at times depending on what I’m gonna use it for. Balsamic will give you brown mayo, hemp oil will make it green. First time trying hemp oil it failed: The jar I used was too wide and it failed to emulsify. Now I have the right size jar and it works but is runnier than soy / others. 

  • Can’t believe how underrrated you are! Subbed after seeing your vegetarian sausage bites. Literally deserves millions of subs for proffessionality and simple recipes. Keep up the good work. Xx

  • “If you’re one of those people dying to comment that this recipe isn’t authentic because it’s not deep fried… Yes, I know. Move along now. There’s nothing to see here.” LOL More channels on youtube need this disclaimer.

  • I don’t have an issue with baking the chicken instead of frying it, but traditionally the wings are only sauced after they’ve been cooked.

  • haha, as usual you never fail to amuse me with your wit and make me crave foods that were never on my mind in the first place!!! im gonna have to give these a go in the very near future!!! though can i substitute the celery for carrot sticks without being beaten to a pulp?