Crispy Buffalo Wings Recipe

A plate of crispy Buffalo Wings garnished with herbs, served with celery sticks and a small cup of ranch dipping sauce on a blue background.

5 from 13 ratings

These Buffalo Wings are crispy on the outside, juicy inside, and drenched in a fiery, buttery Buffalo sauce that sticks to every bite. This is the ultimate bar-style wings experience, made right in your kitchen.

Prep Time10

Cook Time1

Course: Appetizer, Main Course

Cuisine: American

Keyword: Buffalo sauce, chicken wings, hot wings, wings

Servings:

Calories: 284kcal

Author: Mike Hultquist

Ingredients

FOR THE BUFFALO WINGS

2 pounds chicken wings separated and wing tips removed
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon black pepper
Extra seasonings as desired - I vary this up but love granulated garlic and other spicy chili powders

FOR THE BUFFALO SAUCE

1 stick butter - 1/2 cup or 8 tablespoons
½ cup Louisiana style hot sauce - Franks is very popular though I use Valentina HOT
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon Worcestershire sauce

Instructions

PREP THE CHICKEN WINGS

Pat the wings as dry as you can get them. This will help with the crispiness.
Set the wings into a large bowl and season with baking powder, garlic powder, chili powder, salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.

FOR BAKED BUFFALO WINGS

Heat oven to 250 degrees F. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes.
Increase oven heat to 425 degrees F. Flip the chicken wings and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy.

FOR FRIED BUFFALO WINGS

Heat several inches of frying oil heated to 350 degrees F in a large pot. Do not boil.
Fry the wings for 8-10 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer.
Remove and set onto a paper towel lined plate to drain.

FOR THE BUFFALO SAUCE

Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.

TO SERVE

Toss the finished buffalo wings in the buffalo sauce. Serve with ranch dressing or blue cheese dressing and celery sticks.

Notes

Nutritional information is estimated for baked Buffalo wings.

Nutrition