Here’s a complete guide to making classic Buffalo wings — spicy, tangy, and perfect for game day or a casual snack.
🍗 Buffalo Wings Recipe
Ingredients (Serves 4)
For the wings:
- 2 lbs (900 g) chicken wings, split into drumettes and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
For the Buffalo sauce:
- ½ cup hot sauce (like Frank’s RedHot)
- ¼ cup unsalted butter
- 1 tablespoon white vinegar
- ½ teaspoon Worcestershire sauce
- Optional: pinch of cayenne pepper for extra heat
For serving:
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dressing
Instructions
- Prep the wings
- Pat wings dry with paper towels (helps them crisp up).
- Toss with salt, pepper, and garlic powder.
- Cook the wings
Oven method:- Preheat oven to 400°F (200°C).
- Arrange wings on a baking sheet lined with foil or parchment.
- Bake 40–45 minutes, flipping halfway, until crispy and cooked through.
Fryer method:
- Heat oil to 375°F (190°C).
- Fry wings in batches for 8–10 minutes until golden brown and fully cooked.
- Drain on paper towels.
- Make the Buffalo sauce
- In a small saucepan over low heat, melt butter.
- Whisk in hot sauce, vinegar, Worcestershire sauce, and cayenne.
- Remove from heat when smooth.
- Coat the wings
- Place cooked wings in a large bowl.
- Pour sauce over wings and toss until evenly coated.
- Serve
- Serve hot with celery, carrot sticks, and ranch or blue cheese dressing on the side.
Tips
- For extra crispy wings, pat them very dry and bake or fry at high heat.
- For less spicy, reduce the amount of hot sauce or mix with extra butter.
- Leftover wings can be stored in the fridge for 2–3 days and reheated in the oven for crispiness.
If you want, I can also give a simple air fryer version that makes perfectly crispy Buffalo wings in under 25 minutes — no deep frying needed.
Do you want me to share that version?
