Smoky Buffalo Chicken Wings

These tangy chicken wings pack a spicy punch and are sure to be a crowd-pleaser for any occasion.


  • 24   chicken wing drumettes (2 1/2-3 lbs/1.1-1.4 kg)
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) vegetable oil
  • 1/4 cup (50 mL) buffalo wing sauce or Louisiana-style hot sauce
  • 2 tbsp (30 mL) Smoky Barbecue Rub
    Celery & Dip
  • 4 large stalks celery
  • 1/2 cup (125 mL) mayonnaise
  • 1/3 cup (75 mL) sour cream
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 1/4 cup (1 oz/50 mL) crumbled blue cheese


  1. For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Digital Pocket Thermometer registers 180°F (82°C) when inserted into meatiest part of wings alongside bones and meat is no longer pink.

  2. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in./13-cm) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.

  3. Carefully remove Baker from microwave and remove lid, lifting away from you. Drain wings in large Stainless Mesh Colander. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.

  4. Combine hot sauce and rub in Stainless (6-qt./6-L) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.


  • 8  servings of 3 

Nutrients per serving:

U.S. Nutrients per serving: Calories 300, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Protein 15 g, Sodium 670 mg, Fiber 1 g

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