This Gordon Ramsay Buffalo Wings recipe delivers crispy, oven-baked chicken wings coated in a fiery, buttery buffalo sauce, paired with a bold blue cheese dip. Perfect for game day or a spicy weeknight kick, ready in about 1 hour 35 minutes.
Jump to RecipeGordon Ramsay Buffalo Wings Recipe Ingredients
- 2 kg chicken wings
- 5 tsp baking powder (aluminum-free)
- 3/4 tsp kosher salt
- 60g unsalted butter, melted
- 120 ml Frank’s Red Hot
- 1 tbsp brown sugar
- 1/4 tsp kosher salt
- 1/2 cup crumbled blue cheese
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 garlic clove, minced
- 1–3 tbsp milk (to thin)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- Cracked black pepper to taste
- Celery (or cucumber)
- Cold beer
- Napkins
How To Make Gordon Ramsay Buffalo Wings
- Prep the Wings: Pat wings dry with paper towels or refrigerate uncovered overnight for extra crispiness.
- Set Up Oven: Preheat oven to 120°C (250°F). Line a baking tray with foil, place a wire rack on top, and lightly spray with cooking spray.
- Coat Wings: Toss wings with baking powder and 3/4 tsp kosher salt in a large bowl. Spread evenly on the wire rack.
- Bake Low and Slow: Bake at 120°C for 30 minutes to render fat.
- Crisp Them Up: Increase oven to 220°C (425°F) and bake for 40–50 minutes until golden and crispy.
- Make Buffalo Sauce: In a bowl, stir together melted butter, Frank’s Red Hot, brown sugar, and 1/4 tsp kosher salt while warm.
- Prepare Blue Cheese Dip: Mash blue cheese into sour cream, then mix in mayo, garlic, milk, lemon juice, 1/2 tsp kosher salt, and pepper. Chill for at least 30 minutes.
- Serve: Toss hot wings in warm buffalo sauce. Serve with blue cheese dip, celery (or cucumber), and cold beer.
Recipe Tips
- Why aluminum-free baking powder? It prevents a metallic aftertaste that can ruin the flavor.
- Why use a wire rack? It allows airflow around the wings, ensuring maximum crispiness—skipping it risks soggy results.
- Why warm sauce? Warm sauce clings better to the wings, preventing a greasy, separated coating.
- Make ahead tip? Chill the dip for at least 30 minutes to let flavors meld. Double the recipe, as these wings disappear fast!
What To Serve With Buffalo Wings
These spicy wings pair perfectly with cooling sides and drinks to balance the heat:
- Celery sticks or cucumber slices
- Cold beer or soda
- Extra napkins for the inevitable mess
- Optional: Carrot sticks or a light salad
How To Store Buffalo Wings
Store: Place cooled wings and dip in separate airtight containers. Refrigerate for up to 3 days.
Reheat: Reheat wings in a 200°C (400°F) oven for 10–15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
Buffalo Wings Nutrition Facts
- Calories: 330 kcal
- Protein: ~25g
- Fat: ~24g
- Carbohydrates: ~5g
- Sugar: ~2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Try More Recipes:
- Gordon Ramsay’s Honey Wings Recipe
- Gordon Ramsay Pineapple Pizza Recipe
- Gordon Ramsay’s Cornish Hen Recipe
Gordon Ramsay Buffalo Wings Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes45
minutes280
kcalA rustic and comforting one-pot meal featuring tender, braised chicken thighs in a rich and savory tomato sauce with red wine, mushrooms, and peppers.
Ingredients
6 bone-in, skin-on chicken thighs
Salt, pepper, 2 tbsp olive oil
1 onion, 2 celery ribs, 1 bell pepper (all chopped)
230g mushrooms, sliced
3-4 cloves garlic, minced
1 tsp dried oregano & 3 sprigs fresh thyme
Pinch of red pepper flakes
240ml dry red wine
794g can crushed tomatoes
Fresh parsley, for serving
Directions
- Season and sear the chicken thighs in a hot Dutch oven until the skin is golden and crispy; set aside.
- In the same pot, sauté the onion, celery, peppers, and mushrooms for 5-6 minutes until soft. Add the garlic.
- Deglaze the pot with red wine, scraping the bottom, and let it reduce for 2 minutes.
- Stir in the crushed tomatoes.
- Return the chicken to the pot, add the herbs, and bring to a simmer.
- Cover with the lid slightly ajar and simmer on low for 30 minutes until the chicken is tender.
- Stir in fresh parsley before serving.
Notes
- Searing the chicken skin well is key to the best flavor and texture.
- Don’t skip deglazing the pan with wine; it adds incredible depth to the sauce.
- This dish tastes even better the next day, making it great for meal prep.
- A heavy Dutch oven is the ideal pot for this recipe.
