I love chicken wings and the art of making them. I am in a constant search for the best and we are lucky to have one of the best wings, in my opinion, right here in Burlington Ontario – Chaps.

Here is a recipe from Chef Dennis Littley:

Try my recipe for the Best Buffalo Wings You’ll ever have and delicious homemade Bleu Cheese Dressing
Just one word of warning, after you taste these wings you’ll never be happy with restaurant wings again!

I even have a video for you to watch in case you have any questions:


Buffalo Wings

  • 16-20 chicken wings (depending on size)
  • 1 cup all purpose flour
  • 2 cups canola oil (or your favorite oil)
  • salt and black pepper

Buffalo Wing Sauce

  • 12 oz Franks Buffalo Wing Sauce (or hot sauce of your choice)
  • 1½ (6 oz) stick unsalted butter
  • 3 oz honey

Bleu Cheese Dressing

  • 8 oz Bleu Cheese
  • 1 cup sour cream or Greek Yogurt
  • 1 cup Mayonnaise
  • ¼ cup milk or buttermilk
  • ¼ teaspoon granulated onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


Buffalo Wing Sauce

  • In a sauce pan melt the butter then add the honey and turn off the heat
  • Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
  • You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken wings. If you let the sauce get to hot it will break and separate into an oily mess!
  • Set aside sauce until ready to coat wings

Bleu Cheese Dressing

  • In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
  • Pulse the mixture until all of the bleu cheese has been blended in.
  • Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
  • You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.

Buffalo Chicken Wings

  • Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
  • Pat dry all wing pieces you will be using.
  • Season your flour with salt and pepper (about ½ tsp salt and ½ tsp black pepper) and dredge chicken wings in the seasoned flour
  • Preheat oil in a large skillet to fry your wings
  • Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color).
  • Remove the cooked wings to paper towels to drain
  • Place the cooked wings in a large bowl with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
  • Serve and enjoy!

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