🍗 Buffalo Wings
A crispy, spicy classic that originated in Buffalo, New York.
🛒 Ingredients (Serves 4)
- 2 lbs chicken wings (drumettes & flats)
- 1 tbsp baking powder (for crispiness, if baking)
- Salt & black pepper
- Oil (if frying)
🔥 Classic Buffalo Sauce
- ½ cup Frank’s RedHot
- ⅓ cup melted butter
- 1 tbsp white vinegar
- ¼ tsp garlic powder
- Pinch of cayenne (optional for extra heat)
🔪 Prep
- Pat wings completely dry (very important for crispiness).
- If baking, toss with baking powder + salt (helps crisp the skin).
🍳 Cooking Methods
1️⃣ Oven-Baked (Crispy Method)
- Preheat oven to 425°F (220°C).
- Place wings on a wire rack over a baking sheet.
- Bake 40–50 minutes, flipping halfway, until golden and crispy.
2️⃣ Deep-Fried (Traditional)
- Heat oil to 375°F (190°C).
- Fry wings in batches for 8–10 minutes.
- Drain on paper towels.
🔥 Make the Sauce
- Warm hot sauce and butter together (do not boil).
- Stir in vinegar and garlic powder.
- Toss hot wings in sauce until fully coated.
🥕 Serve With
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
💡 Pro Tips
- For extra crispy baked wings: refrigerate uncovered for a few hours before baking.
- Like it spicier? Add cayenne or a dash of hot sauce.
- Like it milder? Add more butter to the sauce.
If you’d like, I can also give you honey BBQ wings, garlic parmesan wings, or air fryer instructions.
