Crispy Buttermilk Baked Buffalo Wings

Crispy Brown Butter Baked Buffalo Wings with Blue Cheese Dip

By April Boller Wright

Ingredients

Blue Cheese Dip

• 2 1/2 oz gorgonzola or blue cheese
• 3 tbsp buttermilk
• 3 tbsp sour cream
• 2 tbsp mayonnaise
• 2 tsp white wine vinegar
• 1/4 tsp sugar
• 1/8 tsp garlic powder

Buffalo Wing Sauce

• 1 batch of crispy baked chicken wings (see note)
• 5 tbsp unsalted butter
• 1/2 cup buffalo hot sauce (such as Louisiana-style)
• 1 1/2 tbsp dark brown sugar
• Pinch smoked paprika
• Pinch garlic powder
• 1/2–1 tbsp buttermilk (start with 1/2 tbsp and taste; add more if needed)
• 2 pinches onion powder

Cornstarch Slurry (optional)

• 1 1/2 tsp cornstarch
• 1 tsp water

Instructions

1. If you need very crispy baked wings, prepare them first. (See the linked wing method in the notes for a reliable approach.) While the wings are ready, prepare the sauce.
2. If using the cornstarch slurry to thicken the sauce, mix the cornstarch with the water until smooth and set aside.
3. Place the butter in a small saucepan over medium heat. Melt and cook the butter until it foams, then continues to brown and gives off a nutty aroma, about 3–5 minutes. Watch it carefully to avoid burning.
4. Remove the pan from the heat and immediately whisk in the brown sugar, buffalo sauce, garlic powder, smoked paprika, and onion powder. Add the buttermilk and stir to combine. If you want a thicker sauce, whisk in the cornstarch slurry and return to low heat briefly until the sauce thickens. Taste and adjust the buttermilk to tame the heat as desired.
5. Place cooked wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly.

To Make the Blue Cheese Dip

1. In a medium bowl, combine the gorgonzola (or blue cheese), buttermilk, sour cream, mayonnaise, white wine vinegar, sugar, and garlic powder. Stir until smooth. For best flavor, cover and chill for a couple of hours; otherwise serve immediately.

Notes & Tips

• The wings are most enjoyable when they are super crispy before saucing. Slippery or soggy wings won’t showcase this sauce well.
• Browning the butter adds a toasty, nutty layer of flavor that elevates the classic buffalo profile. Don’t rush this step—watch the color and aroma closely.
• Buttermilk is the key tempering ingredient here. It cuts some of the bite from the hot sauce while contributing tang and smoothness. Add it gradually and taste as you go.
• If the sauce separates, whisk vigorously while warming gently. Stirring well while heating helps keep the butter and hot sauce emulsified.
• Store any leftover sauce in an airtight container or mason jar in the refrigerator for up to one month. Shake or whisk well before using. To reheat, microwave briefly (10–15 seconds) and whisk until smooth.
• The cornstarch slurry is optional but useful when you prefer a slightly thicker, clingy sauce for your wings.
• Gorgonzola offers a bold, creamy blue cheese flavor for the dip, but you can substitute another blue cheese if you prefer a milder option.