Alright 😏 Buffalo wings—crispy, saucy, no excuses.
🍗 Classic Buffalo Wings (Crispy + Saucy)
Ingredients
- 2 lbs chicken wings (flats & drums)
- Salt & pepper
- Oil (if baking or frying)
Buffalo Sauce
- ½ cup hot sauce (Frank’s RedHot is the classic)
- ¼ cup butter
- 1 tsp garlic powder (optional)
- ½ tsp sugar or honey (optional, balances heat)
Method 1: Baked (extra crispy)
- Dry the wings really well with paper towels.
- Toss lightly with salt, pepper, and a little oil.
- Bake on a rack over a sheet pan at 425°F (220°C) for 45–50 min, flipping halfway.
- Broil 2–3 min at the end if you want extra crunch.
Method 2: Fried (restaurant-style)
- Heat oil to 375°F (190°C).
- Fry wings in batches for 8–10 min until golden and crisp.
- Drain on a rack or paper towels.
Sauce
- Melt butter over low heat.
- Whisk in hot sauce (and garlic powder/sugar if using).
- Keep warm.
Toss & serve
- Toss hot wings in sauce until coated.
- Serve immediately with celery sticks and blue cheese (or ranch… I won’t judge).
Heat levels
- Mild: more butter
- Classic: 2:1 hot sauce to butter
- Hot: 3:1 + extra hot sauce
- Wild: add cayenne or a dash of habanero sauce 🔥
Want air fryer wings, lemon pepper Buffalo, or a full game-day spread next?
