Crispy Buffalo Chicken Wings
Spicy and crispy buffalo chicken wings with a tangy sauce, perfect for game day.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 lbs chicken wings, split into drumettes and flats
- 1/2 cup hot sauce (like Frank's RedHot)
- 1/2 cup unsalted butter, melted
- 1 tbsp white vinegar
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- Vegetable oil for frying (if frying)
Nutrition Facts
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Instructions
Prepare the wings: Pat the chicken wings dry with paper towels to ensure crispiness. Season lightly with salt and black pepper.
Cook the wings: You can either bake or fry the wings. For baking, preheat the oven to 400°F (200°C) and bake for 45 minutes, flipping halfway. For frying, heat oil to 375°F (190°C) and fry for 10-12 minutes until golden and crispy.
Make the sauce: In a saucepan, combine hot sauce, melted butter, vinegar, garlic powder, Worcestershire sauce, and cayenne pepper. Simmer for 5 minutes on low heat, stirring occasionally.
Coat the wings: Once the wings are cooked, toss them in the buffalo sauce until evenly coated. Use a large bowl for easy mixing.
Serve immediately: Transfer the wings to a serving platter. Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.
Optional broil: For extra crispiness, place the sauced wings under the broiler for 2-3 minutes after coating.
Chef's Tips
- Dry Brine: For extra crispy skin, dry brine the wings with salt and baking powder for a few hours before cooking.
- Sauce Variations: Adjust the heat level by adding more or less hot sauce and cayenne pepper.
- Double Fry: If frying, fry the wings once at a lower temperature (325°F) to cook through, then again at 375°F for crispiness.
- Baking Alternative: Use a wire rack on a baking sheet to allow air circulation for crispier baked wings.
- Leftovers: Reheat leftover wings in the oven at 350°F for 10-15 minutes to maintain crispiness.
