Buffalo Chicken Wings
These Buffalo Chicken Wings are crispy, juicy, and coated in a spicy, buttery sauce. Perfect for game day or any craving for bold, classic flavor!
Equipment
- Oven
- Baking Sheet
- Wire Rack
- Small Saucepan
- Mixing Bowl
- Air Fryer (optional)
Ingredients
- 2 pounds chicken wings separated into flats and drumettes
- 1/2 cup hot sauce such as Frank's RedHot
- 1/4 cup unsalted butter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- celery sticks for serving
- ranch or blue cheese dressing for dipping
Instructions
Prepare the Chicken Wings
- Pat the chicken wings dry with paper towels to remove excess moisture. Season generously with salt, pepper, garlic powder, and onion powder. Let them sit for about 10 minutes to absorb the flavors.
Cook the Wings
- Choose your cooking method: bake, fry, or air fry.
- For baking, preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange wings in a single layer on the rack. Bake for 40-45 minutes, turning halfway through, until golden and crispy.
- For air frying, set air fryer to 400°F (200°C) and cook wings in batches for 20-25 minutes, shaking basket every 5 minutes for even cooking.
Make the Buffalo Sauce
- Melt unsalted butter in a small saucepan over medium heat. Whisk in hot sauce and cayenne pepper. Stir until smooth and heated through. Adjust seasoning with more cayenne or salt if desired.
Toss Wings in Sauce
- Transfer cooked wings to a large mixing bowl. Pour warm buffalo sauce over wings and toss until evenly coated.
Serve
- Serve immediately with crunchy celery sticks and ranch or blue cheese dressing for dipping. Enjoy hot and fresh.
Notes
- Dry wings thoroughly before cooking to ensure crispy skin.
- Don't overcrowd the pan or air fryer basket to allow even cooking.
- Use a wire rack when baking to promote air circulation and crispiness.
- Toss wings in sauce after cooking to keep them crispy.
- Use unsalted butter to control the salt level in the sauce.