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

THE FIRST TIME I MADE THESE, I NEEDED TO BREAK SOMETHING

I wasn’t sad. I wasn’t angry. I just needed chaos with a side of control. Something primal. Loud. Messy. So I grabbed wings, cranked the oven, and let Gordon’s buffalo wings do the talking.

They didn’t calm me down—they centered me. Every crackle of that skin, every dunk in the blue cheese dip, felt like my week cracking open and letting me breathe.

WHY THIS WORKS (AND WHERE MOST GO WRONG)

Let’s get one thing straight: you don’t need to deep-fry wings to get them crispy. That’s the genius in Ramsay’s method. It’s surgical:

• Baking powder dries the skin and raises the pH—more Maillard reaction = more crisp.
• Low and slow to render the fat, then blast of high heat to finish = no rubbery skin.
• No oil. No mess. All snap.

Mistakes I made before this method:

Using baking soda (I don’t want to talk about it).

Tossing wet wings in sauce and wondering why they were soggy.

Crowding the pan (they steam, not crisp).

INGREDIENTS THAT ACTUALLY MATTER

For the Wings:

• 2kg chicken wings – Flats + drums. If they’re frozen, defrost fully.
• Baking powder (5 tsp) – Must be aluminum-free. Anything else tastes metallic.
• Salt (¾ tsp) – Helps draw out moisture.

Buffalo Sauce:

• Frank’s Red Hot (120ml) – It’s the blueprint. Don’t get cute.
• Butter (60g) – For richness and cling.
• Brown sugar (1 tbsp) – Balances the heat.
• Salt (¼ tsp) – Rounds it out.

Blue Cheese Dip:

• Blue cheese (½ cup) – Go funky or go home.
• Sour cream + mayo (½ + ¼ cup) – Creamy and tangy base.
• Garlic (1 clove, minced) – Heat and depth.
• Lemon juice (2 tbsp) – Brightens everything.
• Milk (1–3 tbsp) – Thin it to dip consistency.
• Salt + cracked black pepper – Season with your soul.

HOW TO MAKE GORDON RAMSAY BUFFALO WINGS (WITHOUT CRYING OR FRYING)

Dry the wings. Best move? Leave them uncovered in the fridge overnight. But if you’re impatient (hi), pat them DRY. Use paper towels like you’ve got something to prove.

Preheat the oven to 120°C (250°F). Line a baking tray with foil. Place a wire rack on top. Spray it.

Toss wings in a bowl with baking powder + salt. Toss HARD. Every piece needs full contact.

Arrange wings skin-side up on the rack, spaced apart. Bake for 30 minutes low and slow.

Crank the oven to 220°C (425°F). Bake another 40–50 minutes, until deeply golden and crispy.

While they bake, make your buffalo sauce. Melt butter, stir in Frank’s, brown sugar, and salt. Keep warm.

Now the blue cheese dip. Mash cheese into sour cream, stir in mayo, garlic, lemon, salt, pepper, and milk to loosen. Chill.

When wings are done, toss immediately in warm sauce. Serve with the dip, celery if you’ve got it, and whatever dignity you can muster after licking your fingers.

WHAT GORDON RAMSAY SAYS ABOUT THESE WINGS

“You don’t need a fryer. You need dry skin and hot air.”

I didn’t believe it until I heard the crunch echo in my own skull.

“Keep the sauce simple. Heat, fat, acid, done.”

Frank’s + butter + a little sugar? Don’t touch it. Don’t add garlic, sriracha, or anything else. It’s perfect.

“The dip should punch back.”

That’s why I doubled the lemon and added more black pepper. The dip shouldn’t be mayonnaise wallpaper—it should fight.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Used baking soda instead of powder. Wings tasted like regret.
• Skipped drying. Got floppy skin.
• Crowded the pan. They steamed into sadness.
• Tossed in cold sauce. It clung like water and killed the crisp.

Once I followed the method exactly? Wings that could stand on their own at a sports bar.

VARIATIONS THAT ACTUALLY HOLD UP

• Spicy honey twist: Add 1 tbsp honey and 1 tsp extra hot sauce to the buffalo mix.
• Smoky version: Add ½ tsp smoked paprika to the wings before baking.
• No blue cheese? Use ranch if you must, but don’t tell Gordon.

PRO TIPS THAT CHANGE THE GAME

• Aluminum-free baking powder only. Otherwise, you’re tasting metal.
• Wire rack = airflow = crisp. Skip it and you’re halfway to soggy town.
• Warm sauce = better cling. Cold sauce = sad separation anxiety.
• Chill your dip at least 30 minutes. Flavors need time to fuse.
• Double the batch. Because you will not want to share.

STORAGE + LEFTOVER MOVES

Fridge: 3–4 days, airtight.

Reheat: Air fryer at 190°C (375°F) for 5–7 minutes. Or oven at 200°C (400°F) for 10–12 mins. Microwaving is a sin.

Second life ideas:

• Chop leftovers and fold into a buffalo chicken grilled cheese.
• Toss on a salad with extra blue cheese.
• Put in a tortilla with coleslaw = buffalo tacos.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep these ahead?
A: Yes. Coat with baking powder and salt, then fridge overnight for even crispier skin.

Q: Can I skip the dip?
A: Sure, but that’s like playing rock without roll.

Q: Why didn’t my wings get crispy?
A: Check these: Were they dry? Did you crowd the tray? Did you use baking soda instead of powder?

Q: Are these super spicy?
A: Medium. You can scale the Frank’s or sugar for heat preference.

Try More Recipes:

• Gordon Ramsay Hot Wings Recipe
• Gordon Ramsay’s Honey Wings Were the Sweet Mess I Needed That Day
• Roast Turkey with Lemon, Parsley & Garlic