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Golden and crispy baked buffalo wings cooked in a combi steam oven, coated in buffalo sauce and served with celery sticks and ranch dip.

Crispy Baked Buffalo Wings with Blue Cheese Dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings 8 servings
Appliance/Function:

Equipment

  • Paper towels
  • Large bowl
  • 1 universal tray
  • Tin foil
  • 1 small saucepan

Ingredients

  • oil spray

Wings

  • 2 kg chicken wings
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper

Buffalo Sauce

  • 80 g butter
  • ½ cup hot sauce gluten-free
  • 1 tbsp honey

Blue Cheese Dip

  • ½ cup blue cheese
  • ½ cup sour cream
  • ¼ cup kewpi mayonnaise
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1-3 tbsp milk

To Serve

  • 4 celery sticks

Instructions

Before you start

  • Preheat the Combi Steam Oven to 120 °C fan forced with 30% steam. Line a universal tray with tin foil and place a wire rack on top, and spray with oil spray.

Prep wings

  • Pat dry 2 kg chicken wings with paper towels until completely dry. Place into a large bowl and toss with 1 tbsp baking powder, 1 tsp salt, and ½ tsp black pepper until evenly coated. Arrange wings in a single layer on the prepared rack.

Bake wings

  • Place on shelf level 1 in a preheated full-size Combi Steam Oven or shelf level 1 in a compact oven. Bake for 30 minutes. Increase the temperature to 220 °C and lift the rack to shelf level 3 in a full-size Combi Steam Oven or shelf level 2 in a compact oven. Bake a further 40 minutes, rotating - not turning, halfway. They are ready when golden brown and extra crispy.

Make buffalo sauce

  • While wings bake, melt 80 g butter in a small saucepan over induction cooktop level 4 (medium-low heat). Stir in ½ cup hot sauce and 1 tbsp honey. Simmer gently for 1–2 minutes, then remove from heat.

Coat wings

  • Once baked, transfer wings into a large bowl. Pour over buffalo sauce and toss until evenly coated.

Make blue cheese dip

  • In a small bowl, combine ½ cup blue cheese and ½ cup sour cream until smooth. Then add ¼ cup kewpi mayonnaise, 1 clove garlic. 2 tbsp lemon juice, and 1-3 tbsp milk until the desired consistency is achieved.

To serve

  • Serve immediately with 4 celery sticks and the blue cheese dip for dunking.

Notes

• For extra crispy skin: After coating with baking powder, let wings rest uncovered in the fridge for 1 hour before baking.

• Heat level: Adjust by adding more or less hot sauce, or add cayenne pepper for extra spice.

• Gluten-free: Ensure hot sauce is gluten-free (most are).