Oh yes—Buffalo wings are a game-changer 🐔🔥! Here’s a solid recipe for crispy, saucy, classic Buffalo wings that hit all the right notes:
Ingredients (for ~12 wings)
For the wings:
- 12 chicken wings (split into drumettes and flats)
- 1–2 tsp baking powder (helps make skin crispy, optional but highly recommended)
- Salt & black pepper, to taste
For the Buffalo sauce:
- ½ cup hot sauce (Frank’s RedHot is classic)
- 3 tbsp unsalted butter
- 1 tsp white vinegar (optional, adds tang)
- ½ tsp garlic powder (optional)
Optional for serving:
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
Instructions
1. Prep the wings
- Preheat oven to 425°F (220°C).
- Pat wings completely dry with paper towels. Moisture = soggy wings.
- Toss wings with baking powder, salt, and pepper. (Baking powder helps make the skin super crispy.)
2. Bake
- Place wings on a wire rack over a baking sheet (so air circulates all around).
- Bake for 40–45 minutes, flipping halfway, until golden brown and crispy.
Optional: You can also deep-fry at 375°F (190°C) for 10–12 minutes until crispy.
3. Make the Buffalo sauce
- In a small saucepan, melt butter over low heat.
- Stir in hot sauce, vinegar, and garlic powder. Heat gently until combined.
4. Toss wings in sauce
- Place baked wings in a large bowl.
- Pour Buffalo sauce over wings and toss until evenly coated.
5. Serve
- Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing.
💡 Tips for next-level wings:
- For extra crispiness, air-dry wings in the fridge uncovered for a few hours before cooking.
- Adjust sauce heat: more hot sauce for extra kick, add a little honey for sweet-spicy wings.
- You can also broil for 2–3 minutes after baking to really crisp the skin.
If you want, I can give you a smoky, grilled Buffalo wing recipe that makes them charred and extra flavorful—perfect if you want that backyard vibe.
Do you want me to do that?
