Here’s a classic Buffalo wings recipe that’s simple and flavorful. It makes about 4 servings (around 12–16 wings).
Ingredients:
For the wings:
- 2 pounds chicken wings, tips removed and separated at the joint
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Oil for frying (vegetable or canola)
For the Buffalo sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 teaspoon white vinegar (optional, for tang)
- 1/4 teaspoon Worcestershire sauce (optional)
- Pinch of cayenne pepper (optional, for extra heat)
To serve:
- Celery sticks
- Blue cheese or ranch dressing
Instructions:
- Prepare the wings:
Pat the wings dry with paper towels. This helps them get crispy. Season with salt, pepper, and garlic powder. - Cook the wings:
- Frying method: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry wings in batches for 8–10 minutes, until golden brown and fully cooked. Drain on paper towels.
- Oven method (healthier): Preheat oven to 400°F (200°C). Place wings on a baking sheet lined with foil and lightly oiled. Bake for 40–45 minutes, flipping halfway, until crispy.
- Make the sauce:
In a small saucepan over low heat, melt butter. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat until combined and smooth. - Coat the wings:
Place the cooked wings in a large bowl. Pour the sauce over them and toss until evenly coated. - Serve:
Serve immediately with celery sticks and blue cheese or ranch dressing on the side.
💡 Tips:
- For extra crispy wings, pat them very dry before frying or baking.
- You can adjust the heat by adding more or less hot sauce and cayenne.
- Leftovers can be reheated in the oven to keep them crispy.
If you want, I can also give a “oven-baked Buffalo wings with minimal oil” version that’s healthier but still crispy. Do you want me to?
