Introduction
Buffalo Chicken Wings are a classic American appetizer that originated in Buffalo, New York, in the 1960s. Crispy on the outside, juicy on the inside, and tossed in a tangy, buttery hot sauce — these wings have become a beloved dish across the U.S. and beyond. They’re traditionally served with celery sticks and a cooling blue cheese or ranch dip.
This recipe gives you the perfect balance of crispy skin, spicy heat, and bold flavor — whether you’re baking, frying, or air-frying your wings.
Ingredients
For the Wings:
- 2 lbs (900g) chicken wings (split into flats and drumettes, tips removed)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tbsp baking powder (for extra crispiness – optional but recommended)
For the Buffalo Sauce:
- ½ cup (1 stick) unsalted butter
- ½ cup Frank’s RedHot Original Sauce (or your favorite hot sauce)
- 1 tbsp white vinegar
- ½ tsp Worcestershire sauce
- ½ tsp garlic powder
- Pinch of cayenne pepper (optional, for more heat)
To Serve:
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
Instructions & Methods
1. Prepare the Chicken Wings
- Pat the wings dry with paper towels (this helps them get crispy).
- In a large bowl, toss the wings with salt, pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
2. Choose Your Cooking Method
A. Oven-Baked (Healthier Option)
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick spray.
- Arrange wings in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
B. Deep-Fried (Classic Method)
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Fry wings in batches for 8–10 minutes or until crispy and cooked through.
- Drain on paper towels.
C. Air-Fried (Quick & Crisp)
- Preheat air fryer to 375°F (190°C).
- Air fry the wings in a single layer for 24–26 minutes, shaking the basket every 8 minutes.
3. Make the Buffalo Sauce
- In a small saucepan over low heat, melt the butter.
- Whisk in the hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne.
- Stir until smooth and warmed through. Remove from heat.
4. Toss the Wings
- Place the cooked wings in a large bowl.
- Pour the buffalo sauce over the wings and toss well until coated.
5. Serve
- Arrange wings on a platter with celery and carrot sticks.
- Serve with blue cheese or ranch dressing on the side.