Crispy, spicy, and coated in a rich, tangy sauce – buffalo wings are the ultimate party food. This detailed recipe will guide you to make restaurant-quality buffalo wings at home, perfect for game day, barbecues, or a quick indulgence.
Ingredients (Serves 4-6)
For the Wings:
- 2 lbs chicken wings (split into flats and drumettes, tips removed)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
For the Buffalo Sauce:
- ½ cup hot sauce (Frank’s RedHot recommended)
- 4 tbsp unsalted butter (melted)
- 1 tbsp honey (optional for sweetness)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional for extra heat)
Step-by-Step Instructions
1. Prepare the Wings
- Pat Dry: Thoroughly pat the chicken wings dry with paper towels to remove excess moisture. This ensures crispy skin.
- Season and Coat: In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, paprika, and black pepper. Baking powder helps achieve extra-crispy skin by altering the pH.
2. Preheat the Oven or Air Fryer
- Oven Method: Preheat to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Air Fryer Method: Preheat to 400°F (200°C).
3. Cook the Wings
- Oven Method:
- Arrange the wings in a single layer on the rack.
- Bake for 45-50 minutes, flipping halfway through, until the skin is crispy and golden brown.
- Air Fryer Method:
- Place wings in the air fryer basket in a single layer (work in batches if necessary).
- Air fry for 20-25 minutes, shaking the basket halfway through.
4. Make the Buffalo Sauce
- Melt Butter: In a saucepan over low heat, melt the butter.
- Combine Ingredients: Whisk in hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne. Simmer for 2-3 minutes. Remove from heat.
5. Toss and Coat the Wings
- Sauce the Wings: Place the cooked wings in a large bowl. Pour the warm buffalo sauce over them and toss until fully coated.
6. Serve and Enjoy
- Plate the Wings: Arrange the wings on a platter and garnish with celery sticks and carrot sticks.
- Dipping Sauce: Serve with ranch or blue cheese dressing on the side.
Pro Tips for Perfect Buffalo Wings:
- Extra Crispy Skin: Dry the wings thoroughly and don’t skip the baking powder – it makes all the difference.
- Double Fry for Maximum Crunch: If deep frying, fry the wings twice – once at 325°F (160°C) for 10 minutes, then at 375°F (190°C) for 5 minutes.
- Tweak the Heat: Adjust the cayenne and honey in the buffalo sauce to suit your spice preference.
- Grill Option: Grill the wings over medium heat for 20-25 minutes, flipping frequently, then toss in sauce.
Recipe Notes:
- Spicy Level: For milder wings, reduce cayenne and add more butter. For extra heat, add a splash of sriracha or ghost pepper sauce.
- Freezing: Cooked wings can be frozen for up to 3 months. Reheat in the oven at 400°F (200°C) for 15-20 minutes.
- Storage: Leftover wings can be refrigerated for 3-4 days. Reheat in the oven to maintain crispiness.
- Gluten-Free Option: Ensure the hot sauce and Worcestershire sauce are gluten-free by checking labels.