Here’s a classic Buffalo Wing recipe—crispy, spicy, and finger-licking good 🍗🔥
Classic Buffalo Wings
Serves: 4 | Prep: 15 min | Cook: 25–30 min
Ingredients
- 2 lb chicken wings (drumettes and flats)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp vegetable oil
For the Buffalo Sauce:
- ½ cup hot sauce (like Frank’s RedHot)
- ¼ cup unsalted butter
- 1 tsp vinegar (optional for tang)
- ½ tsp garlic powder
- Pinch of cayenne (optional for extra heat)
For serving:
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dressing
Instructions
- Prep wings:
- Pat chicken wings dry with paper towels.
- Toss with salt, pepper, garlic powder, and oil.
- Cook wings: (choose one method)
- Oven: Preheat to 425°F (220°C). Bake on a foil-lined tray 25–30 min, flipping halfway, until golden and crisp.
- Air fryer: 400°F (200°C) for 20–25 min, shake halfway.
- Deep fry: 375°F (190°C) for 10–12 min until crisp and cooked through.
- Make Buffalo sauce:
- In a small saucepan, melt butter over low heat.
- Whisk in hot sauce, vinegar, garlic powder, and cayenne.
- Heat until combined and slightly thickened.
- Coat wings:
- Toss cooked wings in the warm Buffalo sauce until fully coated.
- Serve:
- Plate wings with celery and carrot sticks.
- Serve with ranch or blue cheese dressing for dipping.
Tips & Variations
- Extra crispy: Pat wings very dry and bake/fry at high heat.
- Spicy level: Adjust cayenne or type of hot sauce.
- Smoky twist: Add smoked paprika to seasoning or sauce.
- Sticky Buffalo honey: Mix 1–2 tbsp honey into the sauce for a sweet-spicy version.
I can also give a one-bowl, baked version that’s less messy but still perfectly crispy and saucy if you want.
Do you want me to do that?
