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Restaurants›Bud's at Silver Run›Buffalo Wings Recipe

Buffalo Wings Recipe

Name: Bud's at Silver Runs Buffalo Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (whole, tips removed or split into drumettes + flats); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs baking powder (aluminum-free); 4 tbs unsalted butter; 0.5 cup hot sauce (Frank's RedHot or similar); 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 1 tsp honey; 0.25 tsp garlic powder; 0.25 tsp salt; 0 to taste cayenne pepper (optional, increase for Hot); 0 to taste Old Bay butter sauce (melted butter + 2 tbs Old Bay); 0 to taste Bourbon BBQ (BBQ sauce + 2 tbs bourbon + 1 tbs brown sugar); 0 to taste Korean BBQ (gochujang 2 tbs + soy 1 tbs + honey 1 tbs + sesame oil 1 tsp + garlic 1/2 tsp); 0 to taste Sweet Chili (store-bought sweet chili sauce); 0 to taste BBQ (your favorite); 0 to taste PMRB (Paprika, Mustard, Rosemary, Brown sugar rub — create to preference); 0.5 cup blue cheese dressing or ranch; 2 stalks celery sticks; 1 tbs fresh parsley (optional, chopped)

Inspired by Bud's at Silver Run

Time1h

Serves4

Mild, Regular, Hot, Old Bay, Bourbon, Korean BBQ, PMRB, Sweet Chili, BBQ

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Ingredients

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Wings

2 lbs chicken wings (whole, tips removed or split into drumettes + flats)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs baking powder (aluminum-free)

Buffalo Sauce (Mild — scale heat as desired)

4 tbs Unsalted butter

1/2 cup hot sauce (Frank's RedHot or similar)

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1 tsp Honey

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

0 to taste cayenne pepper (optional, increase for Hot)

Alternate Sauces (small-batch, optional — make one or more)

0 to taste Old Bay butter sauce (melted butter + 2 tbs Old Bay)

0 to taste Bourbon BBQ (BBQ sauce + 2 tbs bourbon + 1 tbs brown sugar)

0 to taste Korean BBQ (gochujang 2 tbs + soy 1 tbs + honey 1 tbs + sesame oil 1 tsp + garlic 1/2 tsp)

0 to taste Sweet Chili (store-bought sweet chili sauce)

0 to taste BBQ (your favorite)

0 to taste PMRB (Paprika, Mustard, Rosemary, Brown sugar rub — create to preference)

Dipping & Finish

1/2 cup blue cheese dressing or ranch

2 stalks celery sticks

1 tbs fresh parsley (optional, chopped)

Method

Prepare Wings

Dry and season

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp. Place wings in a large bowl and toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder (not baking soda) raises pH and helps skin crisp in the oven or air fryer.

Rest

Arrange wings on a wire rack set over a sheet pan (or on a parchment-lined tray if air frying). Refrigerate uncovered for at least 30 minutes (up to 4 hours) to dry the skin further — optional but recommended for extra crispness.

Cook Wings

Oven method (recommended for 2 lbs)

Preheat oven to 425°F (220°C). Arrange wings on the wire rack so they’re not touching. Bake 25 minutes, flip each wing, then bake another 15–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total time ~40–45 minutes.

Air fryer method

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if needed). Cook 20–25 minutes, shaking/truing halfway through, until crisp and cooked through (165°F internal).

Fry method (for extra crisp)

Heat neutral oil to 350°F (175°C). Fry wings in small batches 8–10 minutes until golden and cooked through. Drain on paper towels. (If you prefer double-fry: fry first at 325°F until cooked, rest 5 minutes, then fry at 375°F to crisp.)

Make Buffalo Sauce (Mild)

In a small saucepan over low heat, melt the unsalted butter gently. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey, and garlic powder. Whisk until combined and warm (do not boil). Taste and season with 1/4 tsp salt and cayenne if you want more heat. Keep warm over very low heat or transfer to a heatproof bowl.

Alternate Sauces (optional)

If making alternates: Old Bay — melt 2 tbs butter and stir in 2 tbs Old Bay. Bourbon BBQ — warm 1/2 cup BBQ sauce with 2 tbs bourbon and 1 tbs brown sugar until sugar dissolves. Korean BBQ — whisk 2 tbs gochujang, 1 tbs soy sauce, 1 tbs honey, 1 tsp sesame oil and 1/2 tsp minced garlic and warm briefly. Sweet Chili or plain BBQ can be used straight from the jar warmed gently. Prepare whichever sauces you want to serve alongside or instead of Buffalo.

Toss and Serve

Place the hot cooked wings in a large heatproof bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until each wing is evenly coated. For multiple sauces, divide wings into portions and toss each portion with its chosen sauce, or serve sauces on the side for dipping.

Transfer coated wings to a platter, sprinkle with chopped parsley if using, and serve immediately with celery sticks and blue cheese or ranch dressing.