There’s nothing quite like the perfect Buffalo chicken wing – crispy on the outside, juicy on the inside, and coated in that signature tangy, buttery hot sauce that makes your taste buds dance. These Buffalo Chicken Wings bring all the authentic flavors of the original Buffalo, New York creation right to your kitchen. Whether you’re hosting a game day party, looking for the perfect appetizer, or just craving that classic bar food experience, these wings deliver every time. This recipe serves 4-6 people as an appetizer or 2-3 as a main course, and takes about an hour from start to finish, including the crucial step of getting that skin perfectly crispy.
Cooking Time: 15 minutes prep, 45 minutes baking, plus 10 minutes for sauce
Serves: 4-6 people as appetizer, 2-3 as main course
What You’ll Need
For the wings:
- 2 pounds chicken wings, split into flats and drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon baking powder (not baking soda)
For the buffalo sauce:
- 1/2 cup hot sauce (Frank’s RedHot is traditional)
- 1/2 cup unsalted butter
- 1 tablespoon white vinegar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
For serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Preparing Your Wings
Start by patting the chicken wings completely dry with paper towels. This is one of the most important steps for achieving crispy skin. Any moisture on the surface will create steam during cooking and prevent that coveted crispiness we’re after.
The Secret to Crispy Skin
In a large bowl, mix together the salt, pepper, garlic powder, paprika, and baking powder. The baking powder is the secret ingredient here – it raises the pH of the chicken skin, helping it brown faster and get crispier. Toss the wings in this mixture until every piece is evenly coated.
Setting Up for Success
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper and place a wire cooling rack on top. This setup allows air to circulate around the wings, ensuring they cook evenly and get crispy all over instead of sitting in their own juices.
Arranging for Even Cooking
Place the seasoned wings on the wire rack in a single layer, making sure they don’t touch each other. Overcrowding will create steam and prevent proper browning. If you need more space, use two baking sheets rather than cramming everything onto one.
The First Bake
Bake the wings for 25 minutes at 425 degrees. Don’t open the oven door during this time – let the heat work its magic. After 25 minutes, flip each wing over using tongs. This ensures both sides get equally crispy.
Finishing the Cook
Continue baking for another 20-25 minutes until the wings are golden brown and crispy. The internal temperature should reach 165 degrees, and the skin should be visibly crispy and slightly bubbled.
Making the Classic Buffalo Sauce
While the wings finish cooking, prepare your buffalo sauce. In a small saucepan over low heat, melt the butter completely. Remove from heat and whisk in the hot sauce, vinegar, garlic powder, and cayenne if you want extra heat. The key is to whisk constantly to create a smooth, emulsified sauce that will coat the wings perfectly.
The Perfect Toss
Once the wings are done, transfer them to a large bowl while they’re still hot. Pour the buffalo sauce over the wings and toss them thoroughly to coat every piece. The hot wings will help the sauce adhere better and create that glossy, appetizing coating.
Serving Like a Pro
Arrange the sauced wings on a serving platter. Serve immediately while they’re hot and crispy, accompanied by celery and carrot sticks and your choice of ranch or blue cheese dressing for dipping. The cool, creamy dressing provides the perfect contrast to the spicy, tangy wings.
Temperature Control Tips
If you like your wings milder, use less hot sauce and add a bit more butter. For extra heat, add more cayenne or use a hotter sauce like sriracha mixed with the Frank’s RedHot. Always taste your sauce before tossing the wings.
Make-Ahead Strategy
You can season the wings up to 24 hours in advance and store them covered in the refrigerator. This actually helps the seasoning penetrate deeper into the meat. The buffalo sauce can also be made ahead and gently rewarmed before tossing with the hot wings.
Storage and Reheating
Leftover wings keep in the refrigerator for up to 3 days. To reheat and restore crispiness, place them on a wire rack over a baking sheet and heat in a 400-degree oven for 8-10 minutes until heated through and crispy again.
These Buffalo Chicken Wings prove that sometimes the classics are classics for a reason. With their perfect balance of heat, tang, and richness, plus that irresistible crispy texture, they’re guaranteed to be the hit of any gathering and will have everyone asking for your secret to getting them so perfectly crispy.
