Gordon Ramsay’s Buffalo Wings Were the Chaos Meal That Centered Me

I was in a mood that day. Not sad, not mad—just feral. Like, “I need to rip something off a bone and dip it in cheese” feral. So obviously, I made Gordon Ramsay’s Buffalo Wings. Because sometimes you don’t need therapy. You need hot wings and blue cheese.

And let me tell you—these were an EXPERIENCE.

What Gordon Ramsay Would Do

Gordon? He’s not deep-frying these. Nope. He’s got that sneaky, cheffy trick: baking powder on the wings to crisp them up in the oven—no oil bath required. He bakes them low and slow at first to dry them out, then cranks the heat for that crackly skin. Toss them in a proper buffalo sauce (Frank’s, butter, brown sugar—he gets it), and dunks the whole thing into a creamy blue cheese dip that slaps you in the mouth in the best way.

He serves them with celery, obviously. Because contrast. Because crunch. Because we’re pretending this is balanced.

What I Changed (And Why)

Okay, confession: I didn’t have celery. So I served mine with extra wings and a half-wilted cucumber I found in the crisper. And I wasn’t mad.

Also, I used more lemon in the dip than it called for. Just felt like it needed a little more brightness. And I was heavy-handed with the black pepper, because I was feeling bold. Blue cheese is supposed to punch you in the face, and I wanted that hit.

I also skipped the overnight fridge-dry because… who has the patience? I just patted them dry aggressively with paper towels and moved on. They still crisped up BEAUTIFULLY.

How It Turned Out

Crispy? Like, shockingly crispy. I bit into one and literally paused like, “Did I just do that??”
The sauce? Balanced heat, buttery richness, tiny kiss of sweetness from the brown sugar. It clings to the wings, doesn’t drown them.

And that dip? Tangy. Funky. Cool.
Like a leather jacket made of dairy. You don’t think you need it, but then it makes the whole thing better.

So, Was It Worth It?

YES. These wings gave me a moment. A messy, crunchy, spicy, blue-cheesy moment. They didn’t fix my week, but they gave it purpose. I made them while music was blasting, sauce was splattering, and I had zero intention of being “put together.” And that felt kinda powerful.

Would I make them again? Absolutely. Probably double the batch next time. Because I do not share my wings.

How to Make Gordon Ramsay Buffalo Wings (Without Frying Your Kitchen)

No oil, no fryer, no chaos—just crispy oven magic and a sauce that hits every craving at once.

Smart Tips

• Use aluminum-free baking powder. It helps crisp the skin without a weird aftertaste.
• Pat the wings DRY. Or skip the fridge-drying and just go in hard with paper towels.
• Don’t crowd the pan. Give those wings space to crisp up.
• Keep the sauce warm. Cold sauce on hot wings is a culinary crime.
• Make extra dip. Trust me, you’ll want to drown everything in it.

FAQs

Can I use baking soda instead of baking powder?
Nope. Unless you want metallic-tasting regret wings.

What if I hate blue cheese?
Swap for ranch, but Gordon would probably disown you.

Do I need to fry them?
Not at all. These wings are CRISP CITY from the oven alone.

Can I reheat these?
Yes! Air fryer = magic. 190°C for 5–7 mins and they’re back to glory.