Buffalo Wings Recipe
Make Buffalo Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Franks-style Buffalo Sauce
Dipping & Garnish
For shallow frying (if frying)
Method
Prepare Chicken
Trim & Dry
Pat the wings very dry with paper towels. If whole wings are used, cut at the joints to separate drumette and flat; discard wing tips or save for stock.
Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin as it bakes or air-fries.
For best results, refrigerate the seasoned wings uncovered for 1 hour to dry the skin. If short on time, proceed immediately.
Cook Wings (choose one method)
Oven (recommended for crisp & easy)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange wings in a single layer on the rack, leaving space between pieces. Bake 30–40 minutes, turning once at 20 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Increase to broil for 1–2 minutes at the end if additional browning is desired—watch closely to avoid burning.
Air Fryer
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if necessary). Air-fry 20–25 minutes, shaking or turning halfway, until crisp and cooked through.
Shallow Fry (optional for extra crispiness)
Pour about 1 cup oil into a heavy skillet and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry wings in batches, skin side down first, 6–8 minutes per batch, turning once, until deep golden and cooked through. Transfer to a paper-towel-lined plate to drain.
Make Buffalo Sauce
While wings cook, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Add hot sauce, apple cider vinegar, Worcestershire sauce, granulated garlic, honey (if using), and salt. Whisk until smooth and warm, just until combined—do not boil. Taste and adjust seasoning (add a pinch more salt or a little extra butter to tame heat). Keep warm.
Toss & Serve
When wings are done, transfer them to a large clean bowl (work quickly so wings remain hot). Pour about three-quarters of the warm Buffalo sauce over the wings. Toss briskly until wings are evenly coated. Add more sauce if you prefer extra saucy wings.