Buffalo Chicken Wings
Crispy, spicy buffalo wings with a tangy sauce, perfect for game day or any gathering.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 lbs chicken wings, split into drumettes and flats
- 1/2 cup hot sauce (like Frank's RedHot)
- 1/2 cup unsalted butter
- 1 tbsp white vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional for extra heat)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- Blue cheese or ranch dressing for serving
- Celery sticks for serving
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with vegetable oil.
Pat the chicken wings dry with paper towels to ensure crispiness. Toss them in a bowl with salt, black pepper, and vegetable oil until evenly coated.
Arrange the wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.
While the wings bake, prepare the buffalo sauce: In a saucepan over low heat, melt the butter. Stir in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper. Simmer for 5 minutes, then remove from heat.
Once the wings are done, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
Serve immediately with blue cheese or ranch dressing and celery sticks on the side.
Chef's Tips
- Extra Crispy: For even crispier wings, let them air-dry in the fridge for an hour before baking.
- Sauce Thickness: Adjust the sauce thickness by adding more butter for a milder taste or more hot sauce for extra heat.
- Grilling Option: You can also grill the wings for a smoky flavor. Cook over medium heat for 20-25 minutes, turning occasionally.
- Double Fry: For restaurant-style wings, fry them once at 250°F to cook, then again at 400°F to crisp.
- Storage: Leftover wings can be stored in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
