Buffalo Wings Recipe
Buffalo Wings are the ultimate game day treat and a universal party favorite, delivering the perfect blend of crispy, spicy, and tangy flavors in every bite. Every time I bake a fresh batch, my kitchen instantly fills with excitement—there’s just something about that irresistible combo of crunchy chicken, fiery sauce, and cool, creamy dip that makes everyone gather around. If you’re searching for a foolproof way to make restaurant-quality Buffalo Wings at home, you’ve just hit the jackpot!
Ingredients You’ll Need
The secret to show-stopping Buffalo Wings lies in a handful of simple, carefully chosen ingredients. Each one works its magic—adding texture, depth of flavor, or that signature pop of color that makes wings extra tempting.
- Chicken wings (2 lbs), split and tips removed: Fresh wings get the crispiest results and make for easy eating.
- Baking powder (1 tablespoon, aluminum-free): A surprising hero, this helps the skin develop its signature crispiness in the oven.
- Salt (1 teaspoon): Brings out all the savory notes and ensures your wings are perfectly seasoned.
- Black pepper (½ teaspoon): Adds gentle heat and balance without overpowering the spice.
- Garlic powder (½ teaspoon): Lends a subtle, mellow aroma that complements the hot sauce beautifully.
- Paprika (½ teaspoon): For a gorgeous golden hue and a touch of smoky sweetness.
- Hot sauce (⅔ cup, like Frank’s RedHot): The key to that iconic Buffalo zing—choose your favorite for heat and flavor.
- Unsalted butter (¼ cup, melted): Turns the hot sauce into a rich, velvety glaze that coats every wing.
- White vinegar (1 tablespoon): Lifts the sauce with tangy brightness to cut through the richness.
- Celery sticks & blue cheese or ranch dressing: Classic cooling sides that balance the heat and complete the Buffalo Wings experience.
How to Make Buffalo Wings
Step 1: Prep the Wings
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with a wire rack—this setup is key for airflow and even crisping. Pat your chicken wings as dry as humanly possible with paper towels; the drier the skin, the crispier the results you’ll get in the oven.
Step 2: Season for Success
In a large bowl, toss the dried wings with baking powder, salt, black pepper, garlic powder, and paprika. Make sure every single wing is evenly coated—rub those seasonings in well so every bite is bold and flavorful.
Step 3: Bake Until Crispy
Arrange the wings in a single layer on your wire rack. Bake in the preheated oven for 45 to 50 minutes, flipping them halfway through so they get beautifully golden and shatteringly crisp on all sides. Trust the process—the patience pays off!
Step 4: Whisk Up the Buffalo Sauce
While your wings are baking, bring the Buffalo energy by combining hot sauce, melted butter, and white vinegar in a small saucepan over low heat. Stir gently until everything melds into a smooth, glossy sauce. Keep it warm so it’s ready to coat your wings as soon as they come out hot and crisp.
Step 5: Toss and Serve
Transfer your baked wings straight from the oven into a large mixing bowl. Pour the homemade Buffalo sauce over the wings and toss well—use a spatula or toss them in the bowl “chef-style” to ensure each wing is generously coated. Serve immediately with plenty of celery sticks and a chilled bowl of your favorite blue cheese or ranch dressing for dipping.
How to Serve Buffalo Wings
Garnishes
Buffalo Wings look and taste even more inviting with a few thoughtful garnishes. Try a sprinkle of chopped fresh parsley, an extra dusting of paprika for color, or thinly sliced green onions for a pop of freshness. Set out extra sauce on the side so everyone can double-dip to their heart’s content!
Side Dishes
Classic sides for Buffalo Wings include ultra-crisp celery sticks and creamy blue cheese or ranch dressing—essential for tempering the heat. If you want to round out your game day spread, think crunchy coleslaw, sweet potato fries, or a platter of fresh veggies for a touch of balance and crunch.
Creative Ways to Present
If you’re entertaining, arrange Buffalo Wings on a big platter with piles of celery and small dipping bowls nestled in the center. For fun twists, thread wings onto skewers for easy mingling, or serve mini portions in cocktail glasses with toothpicks for a playful, sophisticated take on finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Wings can be stored in an airtight container in the refrigerator for up to three days. Let them cool completely before packing them up to help preserve that crave-worthy crispiness.
Freezing
Yes, you can freeze cooked Buffalo Wings! Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up to two months. This way, you can grab as many as you need when the craving strikes.
Reheating
To restore the wings’ crispy exterior, reheat Buffalo Wings in a 400°F oven for about 10–15 minutes, or until hot and sizzling. For best results, skip the microwave and use the oven or an air fryer to keep everything deliciously crisp.
FAQs
Can I use frozen chicken wings?
Absolutely—just make sure to thaw them completely and pat dry before seasoning and baking. Removing all excess moisture is the secret to achieving crispy Buffalo Wings.
Is there a way to make these extra spicy?
For those who crave more heat, simply add a pinch of cayenne pepper to the sauce, or splash in a bit of your favorite extra-hot sauce. Adjust to taste so they’re just the right level of spicy for you.
How do I make Buffalo Wings in an air fryer?
Preheat your air fryer to 390°F, arrange the seasoned wings in a single layer, and cook for about 20–24 minutes, flipping halfway through. Toss in the homemade sauce, and they’re ready to enjoy—super crisp and speedy!
What’s the secret to ultra-crispy wings?
Drying the wings thoroughly and using baking powder are the keys. For even more crispness, refrigerate the seasoned wings uncovered for a few hours before baking, which helps the skin dry out further.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and use two baking sheets if necessary to keep the wings in a single layer. Rotate the pans halfway through for maximum crispness on every wing.
Final Thoughts
Buffalo Wings have a way of turning any get-together into a celebration—whether you’re hosting a party or treating yourself after a long week. Give this easy, oven-baked version a try, and don’t be surprised when you’re suddenly the go-to wing maker in your circle. Happy wing night!
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Buffalo Wings Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These crispy and flavorful buffalo wings are a classic game day favorite. Baked to perfection and tossed in a tangy buffalo sauce, they are sure to be a hit at any gathering.
Ingredients
Chicken Wings:
- 2 lbs chicken wings, split and tips removed
Seasoning:
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Buffalo Sauce:
- ⅔ cup hot sauce (like Frank’s RedHot)
- ¼ cup unsalted butter, melted
- 1 tablespoon white vinegar
Serving:
- celery sticks and blue cheese or ranch dressing
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with a wire rack.
- Prepare Wings: Pat the chicken wings very dry with paper towels. Toss wings with baking powder, salt, pepper, garlic powder, and paprika until coated.
- Bake Wings: Arrange wings on the rack and bake for 45–50 minutes until crispy and brown, flipping halfway.
- Make Buffalo Sauce: Combine hot sauce, melted butter, and vinegar in a saucepan over low heat until warm.
- Toss Wings: Transfer baked wings to a bowl, toss with buffalo sauce until coated.
- Serve: Serve with celery sticks and dressing.
Notes
- For extra crispy wings, refrigerate uncovered before baking.
- To make spicier, add a pinch of cayenne to the sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5–6 wings
- Calories: 430
- Sugar: 1 g
- Sodium: 1020 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 140 mg
