Crispy Buffalo Chicken Wings with Cheesy Potato Wedges and Veggie Sticks

These buffalo chicken wings are a game-changer. A secret garlicky cornstarch coating gives them an incredible crunch, then they’re tossed in a fiery, tangy buffalo sauce that’s balanced by cool ranch and blue cheese dressings. Alongside, golden potato wedges get a blanket of melted mozzarella and fresh carrot and celery sticks add a crisp, refreshing contrast.

This platter is perfect for parties, game nights or any time you crave bold, satisfying flavors. The wings are fried to perfection, the wedges are oven-roasted until tender and everything comes together for a meal that’s as fun to eat as it is delicious.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrot into sticks (like fries; about 3 inches long and ⅓ inch thick). Slice celery lengthwise into thirds.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. When potatoes have 1-2 minutes remaining, top with mozzarella and return to top rack until cheese melts.
3. While potatoes roast, pat chicken wings very dry with paper towels; season with salt and pepper. Tip: Press firmly on the wings when drying to prevent splattering during frying. Place cornstarch in a large bowl; season with salt and pepper. Stir to combine. Working 3-4 wings at a time, toss wings in cornstarch mixture, making sure to cover entirely and pressing any excess mixture onto wings. Transfer to a plate. Repeat until all wings are coated.
4. Heat a ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of cornstarch sizzles when added to the pan, carefully add coated wings in a single layer. Cook until golden brown and cooked through, 4-5 minutes per side. Tip: Don’t overcrowd the pan! Fry in batches if necessary. Using a slotted spoon, transfer wings to a paper-towel-lined plate.
5. Heat 2 tbsp butter in a medium pot over medium heat. Once butter has melted, add remaining garlic powder, four packets of hot sauce, salt and pepper. Cook, stirring constantly, until combined, 1-2 minutes.
6. Add fried wings to pot with buffalo sauce. Toss until evenly coated. Divide buffalo wings, potato wedges, carrot and celery between plates. Drizzle with remaining hot sauce if desired. Serve with ranch dressing and blue cheese dressing on the side for dipping.

Recipe Tips

FAQ

Can I bake the wings instead of frying?

Yes, you can bake the coated wings on a greased baking sheet at 425°F for about 25-30 minutes, flipping halfway, until golden and cooked through. However, frying gives the crispiest result.

What can I use instead of Frank's Hot Sauce?

Any cayenne pepper-based hot sauce works well. You can also mix melted butter with your favorite hot sauce for a similar flavor.

Can I make this ahead of time?

The potato wedges can be roasted and topped with cheese ahead, then reheated. The wings are best fried and sauced just before serving to maintain crispiness.