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–+ servings

Buffalo Chicken Wings

Crispy fried chicken wings tossed in tangy, buttery buffalo sauce with the perfect balance of heat and flavor. Serve with creamy ranch or blue cheese dressing for the ultimate game day appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American, Appetizers
Servings 4 servings
Calories 520 kcal

Equipment

Baking sheet
Wire rack
Aluminum foil
Mixing bowl
Tongs
Meat thermometer
Saucepan
Whisk
Cutting board

Ingredients
  

Wings

  • 3 lbs chicken wings split into drumettes and flats, tips removed
  • 1 tbsp baking powder aluminum-free
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Buffalo Sauce

  • 1/2 cup hot sauce Frank's RedHot preferred
  • 6 tbsp unsalted butter melted
  • 1 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper optional for extra heat
  • 1/4 tsp garlic powder

For Serving

  • ranch dressing for dipping
  • blue cheese dressing for dipping
  • 4 stalks celery cut into sticks
  • 1 cup carrot sticks

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray rack with cooking spray.
  • Pat chicken wings completely dry with paper towels on cutting board - this is crucial for crispy skin.
  • In a large mixing bowl, combine baking powder, salt, pepper, and garlic powder. Add wings and toss until evenly coated.
  • Arrange wings on the wire rack in a single layer, skin-side up, making sure they don't touch. The rack allows air circulation for even crisping.
  • Bake for 25-30 minutes, then flip wings using tongs. Bake another 25-30 minutes until golden brown, crispy, and internal temperature reaches 165°F on meat thermometer.
  • While wings bake, make buffalo sauce: In a small saucepan over low heat, combine hot sauce, melted butter, vinegar, Worcestershire sauce, cayenne if using, and garlic powder. Whisk together and keep warm.
  • When wings are done, transfer immediately to a large clean mixing bowl. Pour buffalo sauce over hot wings and toss with tongs until completely coated.
  • Arrange sauced wings on a serving platter. Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks.

Notes

Baking powder is the secret to ultra-crispy wings without deep frying - it raises the pH of the skin, allowing it to brown and crisp better. Make sure to use aluminum-free baking powder for best taste. Pat wings completely dry - moisture is the enemy of crispy skin. The wire rack is essential for air circulation. Don't skip flipping halfway through for even crisping. Frank's RedHot is the traditional buffalo sauce base, but use your favorite hot sauce. Adjust heat level by adding more or less cayenne. For extra crispy wings, increase oven temp to 450°F for the last 5 minutes. Sauce the wings right before serving - they lose crispiness if they sit in sauce. Leftover wings can be reheated in a 400°F oven for 10 minutes to re-crisp. Double or triple the recipe for parties.
ALLERGEN INFORMATION: Contains dairy (butter, ranch/blue cheese dressing). Wings themselves are gluten-free if using gluten-free baking powder. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 6gCalories: 520kcalCarbohydrates: 2gProtein: 42gFat: 38gSaturated Fat: 16gCholesterol: 185mgSodium: 1240mg
Keyword Appetizers, Game Day, Wings
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