Description
This recipe provides a simple, fail-proof method for making crispy, tangy Frank’s Red Hot buffalo wings with a smoky maple glaze and a creamy blue cheese drizzle, perfect for game day or family meals.
Ingredients
Scale
- 1.5 kg chicken wings, patted very dry, separated into drumettes and flats
- 15 g cornstarch
- 5 ml garlic powder, for wings
- 5 ml onion powder
- 2.5 ml fine sea salt, for wings
- 1.25 ml freshly ground black pepper, for wings
- 15 ml olive oil
- 120 ml Frank’s Red Hot Original Cayenne Pepper Sauce
- 85 g unsalted butter, melted
- 60 ml pure maple syrup (or honey)
- 15 g smoked paprika
- 5 ml apple cider vinegar, for glaze
- 2.5 ml garlic powder, for glaze
- 60 g blue cheese, crumbled
- 60 ml mayonnaise (vegetable-sourced or Greek yogurt)
- 30 ml sour cream
- 15 ml apple cider vinegar, for drizzle
- 1.25 ml garlic powder, for drizzle
- 30 ml milk or buttermilk, as needed
- A pinch fine sea salt, for drizzle
- A pinch freshly ground black pepper, for drizzle
- 15 g fresh chives, finely chopped
Instructions
- Prepare Chicken for Crisping: Preheat oven to 200 degrees C (400 degrees F). Line a large baking sheet with parchment paper and set an oven-safe wire rack on top. Pat chicken wings extremely dry with paper towels.
- Season and Arrange Wings: In a large bowl, whisk together the cornstarch, 5 ml garlic powder, 5 ml onion powder, 2.5 ml fine sea salt, 1.25 ml freshly ground black pepper, and 15 ml olive oil. Add dried chicken wings and toss thoroughly until evenly coated. Arrange wings in a single layer on the prepared wire rack, ensuring ample space.
- Bake to Golden Perfection: Bake wings for 45-55 minutes, flipping halfway. They should turn golden brown, feel crispy, and reach an internal temperature of 74 degrees C (165 degrees F).
- Craft Smoked Paprika & Maple Glaze: While wings bake, prepare the glaze. In a medium saucepan over medium-low heat, combine 120 ml Frank’s Red Hot Original sauce, melted unsalted butter, pure maple syrup, smoked paprika, 5 ml apple cider vinegar, and 2.5 ml garlic powder. Whisk constantly, bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, stirring occasionally, until slightly thickened and fragrant. Remove from heat.
- Glaze and Coat Wings: Once wings are perfectly cooked and crispy, transfer immediately to a large mixing bowl. Pour the warm Smoked Paprika & Maple Glaze over the wings and toss gently until every wing is thoroughly coated.
- Prepare Creamy Blue Cheese Drizzle: In a small bowl, combine crumbled blue cheese, mayonnaise, sour cream, 15 ml apple cider vinegar, 1.25 ml garlic powder, a pinch of fine sea salt, and a pinch of freshly ground black pepper. Mash and blend until mostly smooth. Gradually whisk in milk or buttermilk, 5 ml at a time, until the mixture reaches a smooth, pourable, and drizzling consistency.
- Final Plating and Garnish: Arrange glazed wings on a platter or serving bowl. Drizzle the Creamy Blue Cheese Drizzle generously over the wings. Finish by sprinkling finely chopped fresh chives evenly over the wings and drizzle.
Notes
If wings aren’t as crispy as desired, increase oven temperature to 220 degrees C (425 degrees F) for the last 5-10 minutes. For a lighter drizzle, use Greek yogurt instead of mayonnaise. Honey can be substituted for maple syrup.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5-6 pieces
- Calories: 380 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: franks red hot, buffalo wings, crispy wings, game day, easy dinner, family meal prep, smoked paprika, maple glaze, blue cheese drizzle, comfort food