Alitas De Búfalo Recipe

Prepare wings

Pat the chicken wings dry with paper towels. Dry skin helps them crisp up.

If not already separated, cut each wing at the joint to separate drumette and flat; discard tips or save for stock.

Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder evenly over the wings. Toss thoroughly so each piece is lightly coated. Baking powder raises the pH of the skin and helps it become crisp when cooked.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up. For best results refrigerate uncovered for 30–60 minutes to further dry the skin (optional) or proceed directly to cooking.

Preheat oven to 425°F (220°C). If frying, heat oil to 350°F (175°C) in a deep fryer or heavy pot. (Directions below provide both oven-baked and deep-fry options.)

Oven method (crispy)

Bake wings on the rack for 40–50 minutes, turning once halfway through, until skin is deep golden and crisp and an internal temperature of 165°F (74°C) is reached.

Fryer method (extra crispy)

Carefully lower wings into hot oil and fry in batches 8–10 minutes until golden and cooked through. Drain on paper towels or a rack.

While wings are cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts, taking care not to boil.

Remove from heat and whisk in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and honey or sugar (if using). Taste and adjust heat by adding more hot sauce if desired. Keep warm until ready to toss with wings.

If you prefer a thicker coating, simmer the sauce gently 1–2 minutes to meld flavors, then remove from heat.

Place cooked wings in a clean large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until each piece is evenly coated.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp the skin; add fresh sauce if needed.