Buffalo Chicken Wings
This Buffalo Chicken Wings recipe delivers crisp, flavorful wings with a tangy, spicy sauce. It’s straightforward to make, with steps you can follow on a weeknight or before a big game. A simple baking method keeps things approachable, while butter-and-hot-sauce coating gives that classic buffalo punch.
Ingredients
- 2 pounds chicken wings, split at the joints and tips discarded
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil (like canola or vegetable)
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 pinch optional sugar (to balance heat)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat for easy cleanup.
- Pat the wings dry with paper towels. Dry wings get crisper, so take a moment to nudge off any moisture.
- In a large bowl, toss the wings with baking powder, salt, pepper, and a splash of oil. The baking powder helps the skin crisp up in the oven.
- Spread the wings in a single layer on the prepared sheet. Give them a little space so they aren’t overlapping.
- Bake for 25 to 30 minutes, flipping halfway, until the skin is golden and crisp.
- Meanwhile, in a small saucepan over low heat, melt the butter. Stir in hot sauce, garlic powder, paprika, and a pinch of sugar if you like a touch of sweetness. Keep warm.
- When the wings are done, transfer them to a clean bowl. Pour the warm buffalo sauce over the wings and toss to coat evenly.
- Serve immediately with celery sticks and blue cheese or ranch dressing, if you like.