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Restaurants›Ivrose Haitian Cuisine›Buffalo Chicken Wings Recipe

Buffalo Chicken Wings Recipe

Name: Ivrose Haitian Cuisines Buffalo Chicken Wings Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing pieces (drumettes and flats); 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 tbs vegetable oil (for tossing before baking or for frying); 4 tbs unsalted butter; 0.75 cups Frank's RedHot or other cayenne hot sauce; 1 tsp distilled white vinegar; 0.5 tsp Worcestershire sauce; 1 tsp honey or granulated sugar; 0.25 tsp smoked paprika (optional); 0.25 tsp fine salt; 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh chives, chopped; 1 tbs fresh parsley, chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 stalks celery sticks; 2 medium carrot sticks; 1 tbs extra chopped parsley or chives (optional)

Inspired by Ivrose Haitian Cuisine

Time1h 10m

Serves4

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

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Woodinville Whiskey Sour

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Ingredients

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Wings

2 lbs chicken wing pieces (drumettes and flats)

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1 tbs vegetable oil (for tossing before baking or for frying)

Buffalo Sauce

4 tbs Unsalted butter

3/4 cups Frank's RedHot or other cayenne hot sauce

1 tsp distilled white vinegar

1/2 tsp Original Worcestershire Sauce

1 tsp honey or granulated sugar

1/4 tsp smoked paprika (optional)

1/4 tsp fine salt

Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh chives, chopped

1 tbs Fresh parsley, chopped

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

To Serve

2 stalks celery sticks

2 medium carrot sticks

1 tbs extra chopped parsley or chives (optional)

Method

Wings

Prep and dry

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp. If whole wings, separate into drumettes and flats and discard tips or reserve for stock.

Coat with baking powder and seasonings

Place the wings in a large bowl. Add the baking powder, kosher salt, black pepper, garlic powder and the tablespoon of oil. Toss thoroughly to coat evenly; the baking powder helps crisp the skin when baked.

Refrigerate (optional but recommended)

For best extra-crispy skin, arrange wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin further. If short on time, proceed directly to cooking.

Bake the wings

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack placed over a rimmed baking sheet (or on a parchment-lined sheet if you don’t have a rack). Bake 35–45 minutes, turning once halfway through, until skin is deep golden and juices run clear. Internal temperature should read 165°F (74°C).

Alternative: Frying

If frying, heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels and keep warm.

Buffalo Sauce

Melt butter and combine

While the wings cook, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Add the hot sauce, white vinegar, Worcestershire sauce, honey (or sugar), smoked paprika (if using), and salt. Whisk until smooth and slightly emulsified. Taste and adjust heat or salt as desired.

Warm before tossing

Keep the sauce warm on very low heat or transfer to a heatproof bowl just before wings are done so it remains fluid for tossing. Do not boil; that will separate the butter.

Toss wings in sauce

Place the hot wings in a large clean bowl. Pour about two-thirds of the sauce over the wings and toss using tongs until evenly coated. Reserve the remaining sauce for serving on the side or for additional glazing.

Ranch Dipping Sauce

Make the dressing

In a small bowl, whisk together the mayonnaise, buttermilk and sour cream until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt and pepper. Adjust thickness with more buttermilk (one teaspoon at a time) if you prefer a thinner dressing.

Chill and rest

Refrigerate the ranch for at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

To Serve

Arrange the sauced wings on a platter. Spoon any reserved buffalo sauce over the top if you like them saucier. Garnish with chopped parsley or chives if desired.

Serve immediately with the chilled ranch dressing and celery and carrot sticks on the side.