Buffald Hot Wings Recipe

Prepare and dry

Pat the chicken wings thoroughly dry with paper towels. This step is important for achieving crisp skin.

Season

Place the 12 wing pieces in a large bowl. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs baking powder. Toss thoroughly until wings are evenly coated.

Rest

Arrange the wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 2 hours if time allows (optional) to further dry the skin for extra crispness.

Bake or fry - oven method

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Place wings on the rack in a single layer. Bake for 25 minutes, then flip wings and bake an additional 15-20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Fry option (alternative)

Heat oil in a deep fryer or deep, heavy pot to 350°F (175°C). Fry wings in batches for about 8-10 minutes until golden-brown and cooked through. Drain on paper towels.

Make the sauce

While the wings are cooking, combine 3/4 cup hot sauce, 4 tbs unsalted butter, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp salt in a small saucepan over low heat.

Warm gently, whisking until the butter melts and the sauce is homogeneous and slightly thickened, about 3-5 minutes. Do not boil. Taste and adjust heat or salt as needed.

Toss wings in sauce

When wings are cooked, transfer hot wings to a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each piece is evenly coated.

Plate

Arrange the coated wings on a serving platter. Garnish with chopped parsley if using. Serve immediately with celery sticks, carrot sticks and 1/2 cup blue cheese dressing or ranch on the side for dipping.

Portion options

This recipe yields 12 pieces (12 STK). For a 6-piece or 9-piece portion, divide accordingly and reserve leftover sauce chilled for up to 3 days.