Buffalo Chicken Wings Recipe
These buffalo chicken wings are exactly what you need when you want something loud, messy, and utterly satisfying — crispy skin, tangy-spicy sauce, and that indulgent buttery finish that makes napkins mandatory. They’re the kind of recipe you make when friends are over, the game is on, or when you want to cheer yourself up with spicy comfort food.
My husband is the official wing critic of our house — dramatic sighs, very specific nods, the whole treat. He calls these “the ones” and I believe him because he ate an entire plate once and then asked if I could double the sauce next time. Our toddler once tried to feed a wing to the family dog (terrifying), so now we designate “kid wings” with less heat and a dedicated ranch bowl. This recipe has become our weekend staple because it’s flexible: take it mild, make it nuclear, or slip in a honey glaze when your brain says dessert and main should merge.
Why You’ll Love This Buffalo Chicken Wings Recipe
– Because the sauce clings to the skin like it’s meant to be there — bright, vinegary heat with butter-smoothness.
– Make them in the oven, air fryer, or deep-fry; all roads lead to messy fingers and satisfied people.
– They reheat well enough to feel like leftovers and bad enough to be eaten cold at 9 a.m. (not ashamed).
– Perfect for game day, an embarrassingly cozy date night, or pretending you’re a food truck chef in your kitchen.
Kitchen Talk
I once forgot to pat the wings dry and ended up with sad, soggy skin — lesson learned forever. Another time I used margarine instead of butter for the sauce (don’t do that) and my husband quietly ate them anyway because love is blind, apparently. I’ve swapped in ghee when I ran out of butter and liked the nuttier edge it added. If you want crackly skin, dry them in the fridge for an hour before cooking or toss them in a tiny bit of baking powder — it’s a weird trick, but it works like a charm.
These buffalo chicken wings came out super crispy in the air fryer thanks to that baking powder trick—no deep frying needed, and they were ready in just 30 minutes![3] The classic buffalo sauce had a nice salty tang with a mild kick that wasn't overwhelming, perfect for game night without setting my mouth on fire.[1] Honestly, they're way better than takeout, juicy inside and crunch-tastic outside—I'll be making these again soon!
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Shopping Tips
– Protein: Buy fresh whole wings or wing sections (drumettes + flats) depending on what the store has; both are great, but flats hold sauce differently.
– Fats & Oils: Use a neutral oil (canola, vegetable, avocado) for frying or roasting, and splurge on butter for the sauce — it makes a big difference.
– Spices: Get fresh cayenne or smoked paprika if you like a deeper flavor; bottled hot sauce (Frank’s) is the classic shortcut for buffalo flavor.
– Dairy: If you’re pairing with blue cheese or ranch, pick good-quality blue cheese (chunky, tangy) or full-fat ranch for balance.
– Crunch Extras: Stock up on celery and carrot sticks for serving; they cut through the heat and keep people from just eating sauce with a spoon.
Prep Ahead Ideas
– Pat wings dry and toss with a light dusting of seasoning or baking powder up to a day ahead; store in a single layer on a tray covered loosely with plastic.
– Make the sauce the day before and keep it in a jar in the fridge — reheat gently and whisk in extra butter before tossing so it shines.
– Chop celery and carrots and store in water in the fridge to keep them crisp; keep dip in a sealed container.
– Pre-portion wings on a sheet pan if you plan to bake; cover and refrigerate so you can just slide them into the oven when guests arrive.
Time-Saving Tricks
– Use an air fryer for quick, crispy wings with less oil and way less babysitting than deep-frying.
– Buy pre-cut wings or even frozen wings if you’re in a pinch — thaw and dry them well before cooking.
– Use store-bought buffalo sauce and just add butter and a splash of honey to jazz it up.
– Don’t rush the sauce reheat — melt butter low and slowly so it emulsifies instead of separating.
Common Mistakes
– Soggy skin: I once tried to sauce wings right out of the fridge and regretted it; always let the skin dry a bit or give them more time in the oven/air fryer.
– Watery sauce: overheating can split the butter — fix it by whisking in a small splash of hot water or an extra pat of cold butter to bring it back together.
– Overcrowding the pan: I crammed a sheet pan once and they steamed instead of crisping; do batches if needed.
– Undercooked centers: check the thickest part of a drumette; carryover heat helps, but don’t serve pink.
What to Serve It With
– Classic celery sticks and a tangy blue cheese dip.
– Crispy fries or oven-roasted potatoes for dunking.
– A crunchy slaw or simple green salad to cut the heat.
– Soft rolls or pretzel buns if people want to make messy wing sandwiches.
Tips & Mistakes
– Salt early but not too aggressively; you can always add more after cooking.
– If sauce is too spicy, stir in a bit of honey or brown sugar to tame it.
– Use a high-sided bowl to toss wings with sauce — less splash, more coverage.
– One bad wing doesn’t ruin the batch: pull it out, crisp it longer, and toss again.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or air fryer to bring back some crisp; the microwave will make them soft but hey, it’s fast and still delicious. Cold wings make a perfectly fine indulgent breakfast if you’re into that crunchy-sauce combo — no judgment here.
Variations and Substitutions
– Boneless wings: use chicken tenders or cut breast pieces — cook a bit less time and watch closely so they don’t dry out.
– Honey buffalo: add honey or maple syrup to the sauce for sweet heat; it mellows and glosses in a lovely way.
– Smoky twist: swap part of the hot sauce for chipotle in adobo for a smoky edge.
– Vegetarian option: cauliflower florets tossed the same way and roasted until charred make a lovely plant-based stand-in.
– Butter swap: ghee or olive oil can work if you’re dairy-averse, but butter gives the classic mouthfeel.
Frequently Asked Questions
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Buffalo Chicken Wings Recipe
Ingredients
Main Ingredients
- 2.5 lb chicken wings patted dry
- 1.5 tbsp baking powder aluminum-free
- 1.25 tsp kosher salt
- 1 tsp black pepper
- 1.25 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tbsp neutral oil for the rack
- 0.5 cup cayenne pepper hot sauce
- 3.5 tbsp unsalted butter
- 0.75 tbsp honey
- 1 tsp apple cider vinegar
- 0.5 tsp Worcestershire sauce
Instructions
Preparation Steps
- Preheat oven to 450°F. Set a rack on a rimmed sheet pan and oil it.
- Pat wings very dry with paper towels to remove surface moisture.
- Whisk baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Toss wings with the seasoning mix until evenly coated all over.
- Arrange wings skin-side up on the rack, leaving space between pieces.
- Bake 30 minutes. Flip and bake 15–20 minutes more until crisp and deep golden.
- Melt butter in a small pan. Stir in hot sauce, honey, vinegar, and Worcestershire. Simmer 2 minutes.
- Transfer hot wings to a large bowl. Pour on the sauce and toss to coat.
- Broil 1–2 minutes for extra char, watching closely to prevent burning.
- Rest 2 minutes, then serve immediately with your favorite dip and crisp veggies.
Notes
Featured Comments
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“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the bite-sized came together.”
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