Buffalo Chicken Wings Recipe
American · Appetizer · 65 min total
Crispy baked chicken wings tossed in a spicy, tangy buffalo sauce. This recipe delivers classic bar-style flavor with less mess.
15
min prep
min prep
50
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce (e.g., Frank's RedHot)
- 1/4 cup unsalted butter, melted
- 1 tbsp white vinegar
- 1/2 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper (optional)
- Blue cheese or ranch dressing, for serving
- Celery and carrot sticks, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
- Arrange wings in a single layer on the wire rack. Bake for 45-50 minutes, turning halfway, until golden and crispy.
- While wings bake, prepare the sauce: In a small saucepan over low heat, whisk together hot sauce, melted butter, vinegar, Worcestershire sauce, and cayenne (if using). Keep warm.
- Transfer baked wings to a large bowl, pour sauce over, and toss to coat evenly.
- Serve immediately with blue cheese or ranch dressing and celery and carrot sticks.
Tips
- For extra crispiness, let wings dry uncovered in the fridge for 1 hour before baking.
- Adjust the cayenne to control heat level.
- Leftover wings can be reheated in a 400°F oven for 5-7 minutes.
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