Buffalo Wings Recipe
Pick your sauce or have them naked. Original Buffalo, BBQ, or Sweet Chili
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Ingredients
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Wings
Frying / Cooking oil
Classic Buffalo Sauce (makes enough for 2 lbs wings)
BBQ Sauce Option
Sweet Chili Sauce Option
To Serve
Method
Wings
- 1
Prep
Pat the wings dry very well with paper towels. Remove and discard wing tips if still attached; separate drumettes and flats if desired.
- 2
Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly to coat every piece evenly. The baking powder helps crisp the skin in the oven or when frying.
Cooking (Frying method)
- 3
Heat oil
Pour about 1 cup oil into a heavy skillet or Dutch oven (enough to come about 1 inch up the sides). Heat over medium-high until oil reaches 350°F (175°C) on an instant-read thermometer. If you don't have a thermometer, test with a small piece of chicken: it should sizzle steadily.
- 4
Fry wings in batches of 6–8, being careful not to overcrowd. Fry for 8–10 minutes per batch until skin is deep golden brown and internal temperature reaches 165°F (74°C). Flip halfway through for even browning. Remove wings to a wire rack set over a rimmed baking sheet to drain. Let rest 2–3 minutes before saucing.
Cooking (Oven method - alternative)
- 5
If you prefer baked wings: preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings on the rack in a single layer. Bake 35–45 minutes, flipping once halfway, until skin is crisp and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely.
Classic Buffalo Sauce
- 6
Make sauce
In a small saucepan over low heat, combine the hot sauce, butter, brown sugar, Worcestershire, garlic powder, and salt. Stir constantly until butter melts and the sauce is glossy and slightly thickened, about 2–3 minutes. Remove from heat.
- 7
Taste and adjust: add more hot sauce for heat, or a touch more brown sugar for sweetness.
BBQ Sauce Option
- 8
Warm the BBQ sauce in a small saucepan over low heat until just simmering. Stir in honey if you want a slightly sweeter glaze. Keep warm.
Sweet Chili Sauce Option
- 9
Combine sweet chili sauce and lime juice in a small bowl or saucepan and warm gently to meld flavors, about 1–2 minutes. Taste and add a pinch of salt if needed.
Saucing and Serving
- 10
Place a batch of hot wings into a large heatproof bowl. Pour about half of the chosen sauce (Buffalo, BBQ, or Sweet Chili) over the wings. Toss vigorously but gently until all wings are evenly coated. Transfer to a platter. Repeat with remaining wings and sauce as needed.
- 11
Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side. Offer the remaining sauce on the side for dipping.