Crispy Buffalo Wings with two dips

I cooked up a batch of these wings for my grandson’s 16th birthday, and they were a hit for Otto and his three buddies.

The adults in the socially spaced crowd enjoyed them as well.


  • 3 pounds chicken wings, cut into drumettes and flats
  • 1 tablespoon baking powder (NOT soda)
  • ½ teaspoon salt
  • 2 teaspoon garlic powder
  • Pinch of cracked pepper
  • 1 teaspoon tajin (Mexican mix of chili powder, salt, and dehydrated lime. Availability widespread)
  • Buffalo Sauce
    • ¼ cup butter, melted
    • ½ cup of your favorite red hot sauce
    • 1 tablespoon brown sugar
  • Blue Cheese Dip
    • ½ cup blue cheese, crumbled
    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • 2 cloves garlic, minced
    • Juice from 1 lemon
    • Salt and pepper to taste


  1. Start BBQ and heat to medium high
  2. Pat dry wings with paper towels
  3. In a large bowl, combine baking powder, garlic powder, salt, tajin and pepper. Toss in wings and coat evenly.
  4. Place evenly on BBQ rack and cook for 20 minutes; flip and cook until crisp and golden brown (20 minutes).
  5. While wings are cooking, whisk together sauce and dip.

Serve immediately. Add celery sticks for fiber.

The kids did well with lemonade; the adults preferred Taft Street 2019 Russian River Valley Rose of Pinot Noir.

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