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A close-up shot showcases a plate of saucy and delicious Buffalo Chicken Wings, perfect for game day or a tasty appetizer.

Perfect Buffalo Chicken Wings

These Buffalo Chicken Wings deliver the fiery, tangy, and irresistible flavor of classic bar food. Achieve restaurant-quality wings in your own kitchen with crispy, juicy results, coated in a rich, buttery sauce with the perfect kick.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings, separated into drumettes and flats
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup hot sauce Frank's RedHot recommended
  • 2 tbsp white vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Blue cheese dressing or ranch dressing for serving
  • Celery sticks for serving
  • Carrot sticks for serving
  • Vegetable or canola oil for deep frying

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Wire rack
  • Air fryer (optional)
  • Deep fryer or large pot (optional)
  • Thermometer (if deep frying)
  • Medium saucepan
  • Large bowl
  • Paper towels
  • Slotted spoon (if deep frying)
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
  2. Pat the chicken wings dry with paper towels.
  3. In a bowl, combine wings with baking powder, salt, pepper, and garlic powder. Toss to coat evenly.
  4. Arrange the wings in a single layer on the wire rack, making sure they're not touching.
  5. Bake for 40-50 minutes, or until the wings are cooked through and the skin is golden brown and crispy, flipping halfway through.
  6. Alternatively, preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the air fryer basket (cook in batches if needed). Air fry for 20-25 minutes, flipping halfway through.
  7. For deep frying, heat about 3 inches of oil (vegetable or canola) in a deep fryer or large pot to 350°F (175°C).
  8. Carefully lower the wings into the hot oil in batches, making sure not to overcrowd the fryer. Fry for 8-10 minutes, or until golden brown and crispy.
  9. Remove the wings with a slotted spoon and drain on a wire rack lined with paper towels.
  10. In a medium saucepan, melt butter over medium heat.
  11. Stir in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using).
  12. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  13. In a large bowl, toss the cooked wings with the buffalo sauce until they're evenly coated.
  14. Serve immediately with blue cheese or ranch dressing, celery sticks, and carrot sticks.

Notes

For extra spicy wings, add more cayenne pepper to the sauce. For a milder flavor, reduce the amount of hot sauce. You can bake or fry the wings ahead of time and toss them in the sauce just before serving. To reheat, bake at 350°F (175°C) or air fry until warmed through and crispy. For extra saucy wings, double the sauce recipe. If the sauce is too thin, simmer for longer or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).