Buffalo Wings
Buffalo wings are the ultimate American game-day snack: chicken wings baked until shatteringly crisp, then tossed in a tangy, buttery hot sauce that clings to every bite. Serve them piled high with cool blue cheese dressing and celery sticks for the full experience.
- Prep time
- 20 mins
- Cook time
- 40 mins
- Total time
- 1 hr
- Servings
- 6 servings
- Calories
- 650
Ingredients
- 3 lbs (1.35 kg) chicken wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup (115 g) unsalted butter
- 2/3 cup Frank's RedHot sauce or similar cayenne hot sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- Blue cheese dressing and celery sticks, for serving
Instructions
- Pat the wings completely dry with paper towels — this is the most important step for crispy skin. Place them in a large bowl.
- Toss the wings with the baking powder, salt, garlic powder, and smoked paprika until evenly coated. Refrigerate uncovered for at least 1 hour (or overnight) to dry the skin further.
- Heat the oven to 425°F (220°C). Arrange the wings on a wire rack set over a foil-lined baking sheet, spacing them apart so hot air circulates.
- Bake for 40 minutes, flipping halfway, until the wings are deep golden and crisp with bubbling rendered skin.
- While the wings bake, melt the butter in a small saucepan. Whisk in the hot sauce, vinegar, and Worcestershire sauce until smooth. Keep warm.
- Transfer the hot wings to a large bowl and pour over the buffalo sauce. Toss until every wing is generously coated.
- Serve immediately with blue cheese dressing and crisp celery sticks on the side.
Pro tips
- Baking powder is the magic ingredient for crispy oven-baked wings — do not use baking soda, which tastes metallic.
- Refrigerating the seasoned wings uncovered for an hour dries the skin and makes them dramatically crispier.
- Toss the wings in sauce while they are piping hot so it clings rather than pooling at the bottom of the bowl.
- For extra heat, add a teaspoon of cayenne to the butter sauce or finish with a drizzle of your favorite hotter sauce.
Frequently asked questions
How do I get buffalo wings extra crispy without frying?
The secret is drying the wings thoroughly with paper towels, then tossing them in baking powder before baking. The baking powder raises the skin's pH and helps it blister and crisp beautifully without frying.
Can I make buffalo wings in an air fryer?
Absolutely. Air-fry at 400°F (200°C) for about 25 minutes, flipping halfway. Toss in the buffalo sauce while still hot.
How can I make the sauce less spicy?
For milder wings, use less hot sauce and add extra melted butter or a spoonful of honey to the sauce. The butter rounds out the heat while keeping the classic flavor.
What is the best way to reheat leftover buffalo wings?
They reheat best in a hot oven or air fryer at 400°F (200°C) for 8 to 10 minutes, which re-crisps the skin. Avoid the microwave — it turns the skin soggy.