Classic Buffalo Chicken Wings
Tangy, spicy Buffalo wings with a buttery hot sauce coating and crisp skin. The game-day classic, best served with blue cheese and celery.
Ingredients
Instructions
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Pat the wings very dry with paper towels. Toss with baking powder, salt, and pepper.
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Arrange on a wire rack over a baking sheet. Refrigerate uncovered for 30 minutes to dry the skin.
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Bake at 425°F (220°C) for 40 to 45 minutes, flipping once, until deeply golden and crisp.
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Meanwhile, whisk together hot sauce, melted butter, and vinegar.
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Toss the hot wings in the Buffalo sauce until evenly coated.
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Serve immediately with celery sticks and blue cheese dressing.
Nutrition
Per serving, estimated.
- Calories
- 450 kcal
- Protein
- 29g
- Carbs
- 2g
- Fat
- 36g
- Fiber
- 0g
Tips
- Coating the wings in baking powder helps the skin crisp in the oven without frying.
- Dry the wings thoroughly and chill uncovered so the skin dehydrates before cooking.
- Toss the wings in sauce right before serving to keep them crisp.
Variations
- Add 1 tablespoon honey to the sauce for a sweeter, milder wing.
- Use a hotter chili sauce for extra spice.
- Grill the wings instead of baking for a smoky char.
Frequently Asked Questions
Yes. Fry at 375°F (190°C) for 10 to 12 minutes until golden, then toss in sauce.
It is simply a mix of cayenne-based hot sauce, melted butter, and a splash of vinegar.
Refrigerate up to 3 days. Reheat on a baking sheet at 400°F (205°C) to re-crisp.
