Deep-Fried Sriracha Buffalo Wings with Blue Ranch Dipping Sauce

Stir blue cheese into a ranch-style dressing and serve it alongside hot wings made with sriracha.
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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 6
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Dipping Sauce:

1/4 cup mayonnaise

1/4 cup sour cream

2 ounces crumbled blue cheese

2 tablespoons buttermilk

1 tablespoon chopped chives

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper


Vegetable oil, for frying

4 pounds split chicken wings, wing tips removed

Kosher salt and freshly ground black pepper

1/2 cup cornstarch

16 tablespoons (2 sticks) unsalted butter, melted

3/4 cup sriracha

For serving: celery sticks (optional)


  1. Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.

For the wings:

  1. Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
  2. Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
  3. Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
  4. Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.