Sticky Honey Butter Buffalo Chicken Wings

Ingredients

• 1.36 kg (3 lb)chicken wings, flats and drumettes
• 1 tablespoon (15 ml)Creole Cajun seasoning, homemade or shop-bought
• 1 tablespoon (15 ml)Old Bay seasoning
• 2 tablespoons (30 ml)olive oil
• 32 g (¼ cup)cornflour
• as neededpeanut or rapeseed oil, for frying
• 113 g (4 oz)blue cheese, crumbled
• 120 ml (½ cup)buttermilk
• 60 ml (¼ cup)mayonnaise
• 1 tablespoon (15 ml)garlic paste
• 1 tablespoon (15 ml)fresh chives, chopped, or parsley
• 1 teaspoon (5 ml)Worcestershire sauce
• to tastekosher salt and freshly ground black pepper
• 120 ml (½ cup)honey
• 120 ml (½ cup)buffalo sauce
• 57 g (4 tablespoons)unsalted butter

Instructions

1. 1

   Season the wings

   Pat the wings dry with kitchen paper and put them in a large bowl. Add the Creole Cajun seasoning, Old Bay and olive oil, then toss by hand to coat and work the seasonings over the chicken. Add the cornflour and toss again. Leave the wings to rest for 20 minutes.

2. 2

   Mix the dip

   In a medium bowl, combine the crumbled blue cheese, buttermilk, mayonnaise, garlic paste, chives or parsley, Worcestershire sauce, and salt and pepper to taste. Stir until well mixed, cover with cling film and chill until the wings are ready.

3. 3

   Heat the oil

   Pour a couple of inches of frying oil into a large heavy-based saucepan or Dutch oven and heat over a medium-high heat to 175°C (350°F).

4. 4

   Fry the wings

   Set a wire rack over a baking tray. Fry the wings in batches, without crowding the pan, for about 5–7 minutes, until golden and crisp and the thickest part reaches at least 74°C (165°F). Transfer them to the rack to drain. Bring the oil back to 175°C (350°F) between batches.

5. 5

   Rest the wings

   Leave the cooked wings on the rack while you prepare the honey butter buffalo sauce.

6. 6

   Make the glaze

   Put the honey and buffalo sauce in a small saucepan over a medium-low heat. Heat until bubbling and the honey has melted, about 2–3 minutes. Turn the heat to low, add the butter and gently swirl the pan until it has melted completely, then take the pan off the heat.

7. 7

   Toss and serve

   Put the crisp wings in a large bowl and pour over the sauce. Toss until coated all over, then arrange on a serving platter. Serve straight away with the chilled blue cheese dip and, if desired, celery sticks or carrots.

What are honey butter buffalo wings?

Buffalo wings are an American appetiser, commonly associated with Buffalo, New York: chicken wings are cooked until crisp and served with a spicy sauce and a cooling dip. This version adds honey and butter to the buffalo sauce for a sweet, rich glaze.

The method builds flavour in layers: the wings get a seasoned cornflour coating, while the blue cheese dip is made ahead and chilled. Tossing the wings in the glaze just before serving keeps the contrast between crisp chicken and sticky sauce at its best.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 30g carbs, 32g fat.

The wings provide most of the protein and a substantial share of the fat, while honey contributes much of the carbohydrate and sugar. Butter, frying oil, blue cheese and mayonnaise also add fat; serve a moderate helping with plenty of celery or carrots to balance the plate.

The seasoning and coating

Dry wings: patting the chicken thoroughly dry helps the coating adhere and encourages the skin to crisp during frying.

Cornflour: toss it through after the oil and seasonings so it coats the wings evenly. Leave the coated chicken to rest for the full 20 minutes before frying.

Frying safely and evenly

Oil temperature: heat the oil to 175°C (350°F) and check it with a deep-fry thermometer if you have one. The temperature drops when chicken goes in, so allow it to recover between batches.

Batch size: give the wings room in the pot rather than adding them all at once. Crowded wings cook less evenly, and the oil can cool too much.

How to tell when they are done

Colour and texture: look for a golden-brown surface and a crisp coating. The recipe allows about 5–7 minutes per batch, but wing size and oil recovery can affect the timing.

Temperature: check the thickest part of a wing with a food thermometer; it should reach at least 74°C (165°F). Keep the thermometer away from the bone for a more useful reading.

Getting the sauce right

Gentle heat: warm the honey and buffalo sauce until bubbling, then turn the heat down before adding the butter. Swirl the pan gently as it melts rather than boiling the finished mixture.

Final coating: toss the wings with the glaze just before serving, making sure each one is coated. The blue cheese dip's tang and creaminess balance the sweet heat.

What to serve alongside

Fresh vegetables: celery sticks and carrots are suggested accompaniments, adding a crisp, refreshing contrast to the rich wings and dip.

A fuller spread: serve the wings as part of a sharing table with other appetisers. Keep the blue cheese dip chilled until serving, and offer extra napkins for the sticky glaze.

Recipe notes & tips

• Pat the wings very dry before seasoning to help the coating cling.
• Use a thermometer to monitor both the frying oil and the chicken's internal temperature.
• Fry in batches and let the oil return to 175°C (350°F) before adding more wings.
• Make the blue cheese dip while the seasoned wings rest so it has time to chill.
• Toss the wings in the glaze immediately before serving for the best crisp-to-sticky contrast.

Variations

• Choose the blue cheese: use Stilton or Roquefort for a more pronounced flavour.
• Swap the herbs: use chopped parsley in place of chives in the dip.
• Adjust the heat: choose a milder or hotter buffalo sauce to suit your preference.
• Add a citrus note: stir a little lemon zest into the blue cheese dip.
• Serve with vegetables: add extra celery and carrot sticks alongside the wings.

Common mistakes to avoid

• Wet wings: the coating may not stick as well; pat the chicken dry thoroughly first.
• Crowded pot: the oil temperature can drop and the wings may cook unevenly; fry in batches.
• Cool oil between batches: the next batch can turn out less crisp; wait for it to return to 175°C (350°F).
• Rushing the rest: the coating has less time to settle; leave the seasoned wings for the full 20 minutes.
• Overheating the butter: the glaze can boil rather than melt smoothly; lower the heat before adding the butter.

How to store

Refrigerate leftover wings and dip separately in covered containers for up to 3 days. Reheat the wings in an oven or air fryer until hot, then serve with the chilled dip; the coating may be less crisp after storage.

Frequently asked questions