Buffalo Wings — oven-crisp with celery and yogurt blue-cheese dip

What changes—and what stays

From deep-fried and tossed in butter sauce with ranch often 700–1,000 kcal to 470 calories

Render and bake wings on a rack, using hot sauce with little butter and yogurt blue-cheese dip. Blistered chicken skin, cayenne hot sauce, vinegar, garlic, celery and blue cheese create heat, tang and cool contrast.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 2.1 kgchicken wings, twenty-four pieces
• 1 kgpotatoes
• 600 gcelery and carrots
• 350 gplain Greek yogurt
• 60 gblue cheese
• 180 mlcayenne hot sauce
• 15 gbutter
• 25 ggarlic and paprika

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Render fat before crisping

Steam or parbake the wings until fat begins to release, then drain them on a rack

Look for: The skin looks taut and pale while clear rendered fat sits below rather than on the wings

2

Step 2 · follow the visible cue

Chill uncovered and dry

Refrigerate the wings uncovered, then pat every crease dry before final seasoning

Look for: The skin is matte and tight with no condensation or wet marinade on the tray

3

Step 3 · follow the visible cue

Bake hot with space

Arrange wings on a rack without touching and roast until the skin blisters and turns deep gold

Look for: Each wing has crisp raised skin and the rendered fat has dripped below the rack

4

Step 4 · follow the visible cue

Toss with thin sauce

Warm hot sauce with a small butter amount and toss wings only long enough for a red sheen

Look for: Blistered skin remains visible through a thin coating with no orange sauce pool

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions