Crispy, deep-fried chicken wings tossed in a tangy, buttery cayenne pepper hot sauce make the ultimate game-day appetizer or crowd-pleasing snack. While traditional buffalo wings are deep-fried, you can also bake or air-fry them with incredible results.
Here is a classic recipe for authentic Buffalo wings, served the traditional way with blue cheese dressing and crisp celery sticks.
Ingredients
The Wings
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3 lbs chicken wings (split into drumettes and flats, wingtips removed)
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1 tbsp baking powder (optional: ensures an extra-crispy skin if baking)
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1 tsp garlic powder
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1 tsp kosher salt
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½ tsp black pepper
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1 tbsp vegetable oil or high-smoke-point oil (if baking or air frying)
The Buffalo Sauce
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½ cup classic cayenne pepper hot sauce (such as Frank’s RedHot)
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⅓ cup unsalted butter (melted)
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1 tbsp white vinegar
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1 tsp Worcestershire sauce
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¼ tsp garlic powder
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¼ tsp cayenne pepper (optional, for extra heat)
To Serve
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Celery sticks and carrot sticks
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Blue cheese dressing (or ranch dressing, though blue cheese is traditional)
Instructions
1.Prep and season the wings:Pat completely dry with paper towels for the crispiest skin.
Pat the chicken wings completely dry with paper towels—this is the most important step for getting crispy skin. In a large bowl, toss the wings with the salt, black pepper, and garlic powder (and baking powder, if you are baking them).
2.Cook the wings:Bake at 425°F for 45-50 minutes, flipping halfway.
Choose your cooking method:
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Deep Fry: Fry in batches in oil heated to 375°F (190°C) for 10–12 minutes until golden brown and crispy.
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Bake: Place wings on a wire rack set inside a rimmed baking sheet. Bake at 425°F (220°C) for 45–50 minutes, flipping halfway through, until crisp and cooked through.
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Air Fry: Cook at 380°F (193°C) for 20–25 minutes, shaking the basket every 7–8 minutes.
3.Make the buffalo sauce:Whisk hot sauce, melted butter, vinegar, and seasonings.
While the wings are cooking, whisk together the melted butter, hot sauce, white vinegar, Worcestershire sauce, and garlic powder in a large mixing bowl large enough to hold all the wings.
4.Toss and coat:Toss immediately while hot so the sauce clings to the crispy skin.
Transfer the hot, freshly cooked wings directly into the bowl with the buffalo sauce. Toss thoroughly until every wing is evenly coated.
5.Plate and serve:Serve immediately with celery and blue cheese.
Transfer the wings to a serving platter. Serve immediately alongside crisp celery sticks, carrot sticks, and a side of chilled blue cheese dressing.
