Buffalo Wings Recipe

Name: MiMi's Southern Style Cookings Buffalo Wings Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing sections (drumettes + flats); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbs baking powder (aluminum-free); 1 cup hot sauce (Frank's RedHot or similar); 4 tbs unsalted butter; 1 tsp honey; 1 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp hot sauce (extra, optional); 0.25 tsp salt; 0.125 tsp black pepper; 3 stalks celery sticks; 2 large carrot sticks; 0.5 cup blue cheese dressing or ranch; 1 tbs chopped fresh parsley (optional)

Inspired by MiMi's Southern Style Cooking

Time1h 15m

Serves4

Make Buffalo Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wings

2 lbs chicken wing sections (drumettes + flats)

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbs baking powder (aluminum-free)

Sauce

1 cup hot sauce (Frank's RedHot or similar)

4 tbs Unsalted butter

1 tsp Honey

1 tsp Apple cider vinegar

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (extra, optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

For serving

3 stalks celery sticks

2 large carrot sticks

1/2 cup blue cheese dressing or ranch

1 tbs chopped fresh parsley (optional)

Method

Prep and dry-brine

Trim & dry

Pat the wings completely dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock.

Place wings in a large bowl. Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp baking powder over wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Refrigerate uncovered for 1 hour (or up to 8 hours) to dry the skin and let the seasoning penetrate.

Cook the wings

Preheat oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C) and reduce cook time as noted below.

Place the baking sheet with the wings (still on the wire rack) in the preheated oven. Roast for 35–45 minutes, flipping once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Smaller wings may be done in 30–35 minutes; larger may need up to 45 minutes.

If using an air fryer, cook wings in a single layer at 400°F (200°C) for 20–25 minutes, shaking the basket every 6–8 minutes for even browning.

Remove wings from oven or air fryer and let rest 2 minutes while you prepare the sauce.

Make the buffalo sauce

In a medium saucepan over low heat, combine 1 cup hot sauce, 4 tbsp unsalted butter, 1 tsp honey, 1 tsp apple cider vinegar and 1 tsp Worcestershire sauce.

Whisk continuously until butter melts and sauce is smooth and slightly thickened, 2–3 minutes. Taste and season with 1 tsp extra hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper as desired.

Keep the sauce warm over very low heat or transfer to a heatproof bowl.

Toss and serve

Place cooked wings in a large warm bowl. Pour most of the warm buffalo sauce over the wings (reserve 2–3 tbsp for serving) and toss vigorously until all wings are evenly coated. Use tongs for even coverage.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with celery sticks, carrot sticks and 1/2 cup blue cheese dressing or ranch on the side for dipping.