Buffalo Chicken Wings
Crispy, juicy chicken wings tossed in a tangy, medium-spice buffalo sauce. This recipe walks you through a reliable fry-or-bake method, a perfectly balanced sauce, and a cooling ranch or blue cheese dip. Great as a game-day snack or a crowd-pleasing appetizer, with tips to bake for a lighter option or fry for extra crisp.
Ingredients
- 2 lb chicken wings (drumettes and flats)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil (if baking)
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 tbsp unsalted butter, melted
- 1 tbsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- to taste salt for sauce (optional)
- to taste ranch or blue cheese dressing, for serving
- to taste celery sticks, carrot sticks, for dipping
Instructions
- Preheat your oven to 425°F (220°C) if you’re baking for a crisp, lower-fat finish. If you’re frying, heat oil in a deep pot or heavy skillet to 350°F (175°C).
- Pat the wings dry with paper towels to remove excess moisture—this helps them get extra crisp. Toss with salt and pepper, and a light coating of oil if you’re baking. Arrange on a wire rack set over a sheet pan if you’re baking, or prepare for frying in batches.
- For baking: Bake the wings in a single layer for 25–30 minutes, flipping halfway through, until skins are crisp and juices run clear. For frying: Fry in batches for 9–10 minutes, until golden brown and crisp. Drain briefly on paper towels.
- Meanwhile, in a small saucepan over low heat, whisk together hot sauce, melted butter, white vinegar, garlic powder, and cayenne (if using). Heat just until the mixture is smooth and warmed through. Taste and adjust with a pinch of salt if needed.
- Toss the hot, crisp wings with the sauce in a large bowl until evenly coated. If you prefer a lighter coating, do a quick toss and then serve immediately with extra sauce on the side.
- Serve the wings with ranch or blue cheese dressing and refreshing celery and carrot sticks for dipping.