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Buffalo Chicken Wings
Crispy baked or fried wings tossed in the iconic butter-Frank's hot sauce combination — the original Buffalo recipe.
15 mins
45 mins
4 people
American
Chicken wings
Separated into drums and flats
1.5kg
Baking powder
NOT baking soda
1 tbsp
Salt
1 tsp
Frank's RedHot sauce
1/2 cup
Unsalted butter
Melted
4 tbsp
Garlic powder
1/2 tsp
Celery sticks
for serving
Blue cheese or ranch dressing
for dipping
🍽️ Deep fryer
→ Oven with baking powder technique
Baking powder creates similarly crispy skin in oven
🍽️ Frank's RedHot
→ Cholula + splash of vinegar
Similar tangy cayenne heat profile
Pat wings completely dry. Toss with baking powder and salt.
💡 Pro Tip: Completely dry wings are the #1 secret to crispy skin. Baking powder draws out moisture.
Air-dry coated wings in fridge uncovered 30-60 mins (or overnight).
💡 Pro Tip: Fridge drying dramatically improves crispiness. Overnight is exceptional.
Bake at 220°C on a rack (not on a tray) for 40-45 minutes, turning halfway.
💡 Pro Tip: A rack lets heat circulate under the wings. Tray-baking steams the bottom.
Melt butter, mix with hot sauce. Toss hot wings in sauce immediately.
💡 Pro Tip: Toss in sauce — don't brush. Tossing coats every surface.
Serve immediately with blue cheese dip and celery.
💡 Pro Tip: Buffalo wings wait for no one — they lose crunch within minutes of saucing.
- ✓Baking powder in the coating is the oven-crispy secret
- ✓Dry the wings before coating — wet wings steam in the oven
- ✓Frank's RedHot is the only authentic sauce for Buffalo wings
- ✓Serve the second they're sauced — crunch fades fast
- →With blue cheese dip
- →With celery and carrot sticks
- →On game day with beer