Best Buffalo Wings Recipe

I absolutely love this buffalo wings recipe because it’s ridiculously easy to make and delivers the crispiest, most flavorful wings without a deep fryer—perfect for satisfying all my game-day cravings. Plus, the classic kick from the hot sauce and the rich butter make for an irresistible combo that I can’t get enough of!

Creating the perfect buffalo wings is something I love to do. I make them with an impeccable crispness and an explosion of flavor that can only come from using the right set of spices.

I start with 2 pounds of chicken wings. They go into a big bowl with a whole bunch of salt (4 teaspoons), a healthy grinding of black pepper, and my favorite wing spices—garlic powder and onion powder.

Then I dress the wings (in a way) with baking powder and a mix of hot sauce, butter, and Worcestershire sauce (my not-so-secret base that makes these wings sing).

Ingredients

Wings: A source of protein and fat, perfect for the kind of hearty appetizer that leaves you saying, “What? That was just the appetizer!”
Ensures crispy skin by reducing surface moisture on the wings: Baking powder.

Sauce that is hot: Adds heat with a blend of spices and vinegar, and also, um, hotness.

Butter, unsalted: Balances the spice with richness and contributes a smooth texture.

Powdered garlic: Deepens flavor with aromatic richness.

Vinegar imparts a sharp, tangy flavor that penetrates the richness of butter.

Ingredient Quantities

• 2 pounds chicken wings, separated into flats and drumettes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon baking powder (aluminum-free)
• 1 cup hot sauce (e.g., Frank’s RedHot)
• 1/2 cup unsalted butter, melted
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire sauce
• Blue cheese dressing, for serving (optional)
• Celery sticks, for serving (optional)

Instructions

1. The oven should be heated to 425°F (220°C). A baking sheet should be lined with foil. A wire rack should be placed atop the baking sheet.

2. Wipe the chicken wings with paper towels to remove any excess moisture. This is a key step to getting the wings crispy.

3. In a large bowl, mix the wings with salt, pepper, garlic powder, onion powder, and baking powder. Toss until the wings are evenly coated.

4. Position the wings in a single layer on the prepped wire rack. The wings shouldn’t be touching one another for even cooking.

5. Preheat the oven to 400 degrees Fahrenheit. Bake the wings for 40 to 50 minutes, flipping them halfway through the process, until they are golden brown and have crispy skin.

6. As the wings bake, get the buffalo sauce ready. In a medium saucepan over low heat, combine the hot sauce, butter, vinegar, and Worcestershire sauce. Stir until the butter is completely melted and the sauce is smooth. Keep warm.

7. When the wings are finished, take them from the oven and allow them to cool a bit.

8. Move the wings to a big mixing bowl. Pour the warm buffalo sauce all over the wings and give them a good toss so that they are evenly coated.

9. If desired, serve the buffalo wings hot with blue cheese dressing and celery sticks on the side.

10. Savor those buffalo wings!

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Wire rack
5. Paper towels
6. Large bowl
7. Medium saucepan
8. Stirring spoon
9. Mixing bowl

FAQ

• Q: Can I use frozen chicken wings?Yes, you can use frozen wings, but be sure to completely thaw them in the refrigerator overnight before going ahead with the recipe.
• Q: Is baking powder necessary?B: To create a crispy texture on the wings, use baking powder. When choosing baking powder, make sure it is aluminum-free to avoid any off-flavors.
• Q: Can I bake the wings instead of frying?Q: Should I preheat my oven, and if so, to what temperature, when baking chicken wings?

  A: Yes, preheat your oven to 425°F (220°C) and bake the wings on a wire rack set over a baking sheet for about 45 minutes, flipping halfway, until crispy and cooked through.

• Q: How do I make the wings spicier?If you want to up the heat, just add cayenne or use a hotter variety of hot sauce to suit your taste.
• Q: Can I use margarine instead of butter?A: For the best flavor, butter is recommended, but you can use margarine if necessary. This may alter the taste and texture of the sauce slightly.
• Q: What can I use as a dipping sauce?B: A classic choice is blue cheese dressing; however, ranch dressing is also extremely popular. Use your favorite dipping sauce; after all, it’s what you like that counts.

Substitutions and Variations

Chicken wings, 2 pounds: substitute with cauliflower florets for a vegetarian option.
1 cup hot sauce: A blend of 3/4 cup sriracha and 1/4 cup distilled white vinegar will yield a flavor profile that is different yet delicious.
1/2 cup unsalted butter: substitute with ghee or a vegan butter alternative for a dairy-free option.
1 tablespoon white vinegar; use apple cider vinegar for a milder flavor.
Blue cheese dressing: ranch dressing is a good substitute if you’re looking for something with a less intense flavor.

Pro Tips

1. Pat Dry Thoroughly Ensure the chicken wings are completely dry before applying the seasoning. This step is crucial for achieving the crispiest skin possible when baking.

2. Aluminum-Free Baking Powder Make sure to use aluminum-free baking powder, as it helps to crisp up the skin without leaving a metallic taste that some other baking powders might impart.

3. Preheat Correction There’s a discrepancy in the instructions regarding the oven temperature. It should be preheated to 425°F (220°C) and maintained at that temperature for baking.

4. Space for Airflow Arrange the wings on the wire rack so that there’s ample space between them. Adequate airflow around each wing ensures even cooking and crispiness.

5. Sauce Warmth Keep the buffalo sauce warm over low heat while the wings bake. This ensures smooth coating when tossing the wings after baking. Avoid overheating, which can cause the butter to separate.