The Chef

Restaurants

Meals

Drinks

Restaurants›Chephreys Creole Cuisine›Buffalo Chicken Wings Recipe

Buffalo Chicken Wings Recipe

Name: Chephreys Creole Cuisines Buffalo Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs whole chicken wings (wingettes + drumettes); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs baking powder (aluminum-free); 0.5 tsp garlic powder; 2 tbs vegetable oil (for tossing / frying or brushing); 4 tbs unsalted butter; 0.5 cups Frank's RedHot (or other cayenne hot sauce); 1 tbs white vinegar; 0.5 tsp Worcestershire sauce; 1 tsp honey or brown sugar; 0.25 tsp smoked paprika (optional); 0.25 tsp salt; 0.5 cups mayonnaise; 0.25 cups sour cream or Greek yogurt; 0.25 cups buttermilk; 1 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tbs lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 3 sticks celery sticks; 2 medium carrot sticks; 1 tbs extra chopped parsley (optional)

Inspired by Chephreys Creole Cuisine

Time1h

Serves4

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wings

2 lbs whole chicken wings (wingettes + drumettes)

1 tsp kosher salt

1/2 tsp black pepper

1 tbs baking powder (aluminum-free)

1/2 tsp Watkins garlic powder

2 tbs vegetable oil (for tossing / frying or brushing)

Buffalo Sauce

4 tbs Unsalted butter

1/2 cups Frank's RedHot (or other cayenne hot sauce)

1 tbs white vinegar

1/2 tsp Original Worcestershire Sauce

1 tsp honey or brown sugar

1/4 tsp smoked paprika (optional)

1/4 tsp Celtic sea salt

Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

1/4 cups Buttermilk

1 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

3 sticks celery sticks

2 medium carrot sticks

1 tbs extra chopped parsley (optional)

Method

Wings

Prep wings

If wings are whole, separate into drumettes and wingettes, discard tips or save for stock. Pat wings very dry with paper towels—this is key for crispiness.

In a large bowl, combine kosher salt, black pepper, baking powder, and garlic powder. Add wings and toss until evenly coated. The baking powder helps dry and crisp the skin.

Choose cooking method: - Oven (recommended): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Lightly brush or spray with vegetable oil. Roast 40–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). - Frying: Heat 1½–2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches, 8–10 minutes per batch, without crowding, until golden brown and cooked through. Drain on paper towels. - Air fryer: Preheat to 400°F (200°C). Place wings in a single layer (work in batches). Cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.

Buffalo Sauce

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently (do not boil). Add hot sauce, white vinegar, Worcestershire sauce, honey (or brown sugar), smoked paprika (if using), and salt. Whisk until smooth and warmed through, then remove from heat. Taste and adjust heat/sweetness—add a little more hot sauce for spicier wings or more butter for milder, richer sauce.

Reserve about 2 tablespoons of sauce if you want to serve extra on the side. Keep the remainder warm until wings are ready.

Tossing & Finishing

When wings are cooked and crisp, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Work quickly so sauce adheres while wings are hot.

Transfer sauced wings to a serving platter. Optional: Sprinkle with extra chopped parsley. Serve immediately with ranch dipping sauce and celery/carrot sticks.

Ranch Dipping Sauce

While the wings roast or fry, whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Add parsley, chives, dried dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning—add more buttermilk if you prefer a thinner dip. Chill until ready to serve. Stir before serving.

To Serve

Arrange celery and carrot sticks on the platter alongside the buffalo wings and a small bowl of ranch. Provide extra napkins—these are best eaten hot and messy.