Buffalo Wings (hot Or Mild) Recipe

Preheat

Preheat your oven to 425°F (220°C). If frying, heat oil to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top if baking.

Pat the wings dry with paper towels to remove excess moisture. This helps them crisp.

Trim wing tips if present and separate drumettes from flats if not already divided. Place wings in a large bowl.

Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle seasoning evenly over the wings and toss to coat.

If using the optional coating for extra crispness, add baking powder and cornstarch to the seasoned wings and toss to evenly distribute a light coating. Do not over-coat; just a light dusting.

Baked method (recommended for easier cleanup)

Arrange the wings in a single layer on the prepared wire rack, leaving small gaps between pieces. Bake at 425°F (220°C) for 35-45 minutes, flipping once at 20-25 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil for 2-3 minutes at the end, watching closely.

Fried method (for extra-crispy skin)

Heat neutral oil (vegetable, canola) to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8-10 minutes per batch until golden brown and crisp and internal temperature reaches 165°F (74°C). Drain on paper towels or a wire rack.

Hot sauce

In a medium saucepan over low heat, melt 4 tablespoons butter. Add 1 cup hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon honey (optional) and 1 teaspoon extra hot sauce if using. Whisk until fully combined and warm but not boiling. Taste and adjust seasoning or heat as desired. Keep warm.

Mild sauce

In a medium saucepan over low heat, melt 4 tablespoons butter. Add 3/4 cup mild buffalo sauce, 2 teaspoons honey, 1 teaspoon apple cider vinegar and 1 teaspoon Worcestershire sauce. Whisk until smooth and warm. Adjust honey or vinegar to balance sweetness and tang.

Place the cooked wings in a large, dry mixing bowl. Pour your chosen sauce (hot or mild) over the wings. Working quickly, toss the wings with tongs or by shaking the bowl in short bursts until each wing is evenly coated with sauce.

Transfer coated wings to a serving platter. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side.

Leftovers: store cooled, unsauced wings in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes and toss with freshly warmed sauce before serving.