Buffalo Wings
intro
Crispy, tangy, spicy chicken wings coated in iconic buttery hot sauce, served with cool blue cheese dip and crisp celery sticks for a classic party bite.
Ingredients
Steps
Prep and season wings
Pat 1kg of split chicken wing segments completely dry with paper towels, discarding any wing tips. Toss wings in a large bowl with 60g all-purpose flour, 5g (1 tsp) kosher salt, 3g (1 tsp) garlic powder, 2g (1/2 tsp) paprika, and 1g (1/2 tsp) black pepper until evenly coated. Arrange wings on a wire rack set over a rimmed baking sheet, leaving 1cm (1/2 inch) space between each piece, and refrigerate uncovered for 20 minutes to let the coating set while you preheat the oven to 220°C (425°F).
Bake wings until crispy
Once the oven is fully preheated to 220°C (425°F), place the baking sheet with the rack of wings on the middle oven rack. Bake for 40 minutes total, using tongs to flip each wing at the 20-minute mark. Wings are done when skin is deep golden brown and crisp all over, with an internal temperature of 75°C (165°F) measured at the thickest part.
Make Buffalo sauce
While the wings bake, melt 85g unsalted butter in a small saucepan over low heat (do not let the butter boil or brown). Once fully melted, stir in 120ml cayenne hot sauce, 15ml white vinegar, 5ml Worcestershire sauce, and the remaining 1g (1/4 tsp) garlic powder. Whisk continuously for 2 minutes until the mixture is fully emulsified, smooth, and a uniform bright orange-red, then remove from heat and set aside.
Toss wings in sauce
When wings are done baking, immediately transfer the hot, crispy wings to a large heatproof mixing bowl. Pour three-quarters of the warm Buffalo sauce over the wings, then toss vigorously with tongs for 30 seconds until every wing is evenly coated. Add extra sauce to taste if you prefer a heavier, saucier wing.
Plate and serve
Arrange the sauced wings on a large sharing platter, drizzling any leftover sauce from the mixing bowl over the top. Serve immediately with 120ml blue cheese dressing in a small ramekin for dipping, paired with cut celery sticks for a cool, crunchy contrast.
Tips
2.Always toss wings in sauce immediately before serving: sauced wings will soften and lose their crispy texture if left to sit for more than 10 minutes.
3.Adjust heat to taste: add an extra 28g (2 tbsp) melted butter to the sauce for milder wings, or stir in 1g (1/4 tsp) cayenne pepper for extra spicy, fiery wings.
OMG these are a total game changer! I’ve tried so many baked wing recipes that come out soggy no matter what I do, but the baking powder trick here? *Chef’s kiss* Crispiest skin I’ve ever gotten without deep frying. Made these for my son’s birthday cookout last weekend and every single person asked for the recipe. 10/10 will be making these for every football watch party from now on.
SO good!!! I made these for movie night with my roommates last night and we polished off 3 pounds in 20 minutes flat. I used a little extra garlic powder in the dry rub and tossed them with half buffalo half honey garlic sauce, chef’s kiss. Only thing is my apartment smelled like wings for like 12 hours after, totally worth it though.
My kids loved it! I was worried these would be too spicy for my 8 and 10 year old, so I tossed half in plain butter with a little ranch seasoning for them and left the other half classic buffalo for me and my husband. Clean up was way easier than frying too, which is a huge win for busy weeknights. Already added the ingredients to my regular grocery rotation.
Made these for our fantasy football draft party yesterday and they were the first empty platter on the table. I was skeptical baked wings could hold up to my usual deep fried ones, but these were so crispy half my friends didn’t believe they weren’t fried. Cook time was exactly 70 minutes like the recipe said, no guesswork. Super easy too, even for a guy who usually burns everything on the grill.
Okay I’m a total novice cook and I was so nervous to make wings for my first ever potluck, but this recipe was so easy to follow! No fancy equipment needed, I didn’t even have a wire rack so I just flipped them halfway through and they still got crispy. Everyone raved about them, multiple people thought I ordered them from our local wing joint. Will 100% make again.
Tried this recipe last night and it was good, but I felt like the skin wasn’t quite as crispy as I wanted? I think I overcrowded the baking sheet a little because I made 4 pounds at once. Flavor was spot on though, the classic buffalo sauce ratio is perfect, not too vinegary not too buttery. Gonna give it another shot next week with less wings per sheet.
Absolute win for dorm cooking! I don’t have a fancy air fryer or fryer, just a tiny apartment oven, and these turned out amazing. Super cheap to make too, way better than paying $18 for a wing order from the campus spot down the street. Meal prepped a batch for the week to eat between classes and they even reheat really well in the toaster oven.
I’ve been making fried buffalo wings for my grandkids for 40 years, and I’ll admit I was skeptical of a baked version. Let me tell you, these are just as good as my fried recipe, and I don’t have to deal with the mess of hot oil splattering all over my stove! The crisp is unreal, and the sauce is perfectly balanced. I’ll be making these for our Sunday family dinner from now on.
Brought these to my office potluck today and they were gone in literally 10 minutes. People were coming back for thirds! I added a little ranch powder to the dry rub like someone mentioned in another comment and it was chef’s kiss. Only downside is I didn’t save any for myself to take home for dinner, oops.
These are perfect for weekly meal prep! I make a big batch every Sunday, portion them out with celery and carrot sticks and a little cup of ranch, and they hold up great all week for lunches. They reheat perfectly in the oven or air fryer, no sogginess even after 4 days in the fridge. Way better than sad desk salads, that’s for sure.
Made these after a long day hike last weekend with my partner and we devoured them. We tossed half in buffalo and half in a smoky bbq sauce to mix it up, and they hit the spot after 8 miles on the trail. Super easy to throw in the oven while we showered and unpacked, no fussy steps. Will be adding these to our post-hike rotation for sure.
First time making wings ever and these turned out perfect! The instructions were so clear, I didn’t mess up a single step. I was worried about the baking powder leaving a weird taste but I couldn’t taste it at all, just crispy salty skin and perfect tangy buffalo sauce. My roommate said they’re better than the wings we get at the bar down the street. Big win for my first attempt at cooking something that’s not microwave mac and cheese.
If you love extra spicy wings like I do, add a teaspoon of cayenne to the dry rub and a few dashes of extra hot sauce to the buffalo sauce, it’s perfect. These get so crispy I actually prefer them to fried wings now, and I don’t feel nearly as sluggish after eating a dozen of them. 10/10, already made them twice in the last week.