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Buffalo Wings Recipe

Name: Silver Spring House Restaurants Buffalo Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb chicken wingettes and drumettes (split at the joint, tips removed); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs baking powder (aluminum-free); 1 tsp garlic powder; 1 tsp smoked paprika; 4 tbs unsalted butter; 0.75 cup Frank's RedHot (or other cayenne-based hot sauce); 1 tsp honey or light corn syrup (optional, for slight sweetness and gloss); 1 tsp white vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp ground black pepper; 0.25 tsp optional cayenne (for extra heat); 3 stalks celery sticks; 2 large carrot sticks; 0.5 cup blue cheese dressing or ranch; 2 wedges lemon wedges (optional)

Inspired by Silver Spring House Restaurant

Time1h

Serves4

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

2 lb chicken wingettes and drumettes (split at the joint, tips removed)

1 tsp kosher salt

1/2 tsp black pepper

Dry Coating (optional for extra crisp)

1 tbs baking powder (aluminum-free)

1 tsp Watkins garlic powder

1 tsp Smoked paprika

Buffalo Sauce

4 tbs Unsalted butter

3/4 cup Frank's RedHot (or other cayenne-based hot sauce)

1 tsp honey or light corn syrup (optional, for slight sweetness and gloss)

1 tsp white vinegar

1/2 tsp Original Worcestershire Sauce

1/4 tsp ground black pepper

1/4 tsp optional cayenne (for extra heat)

For Serving

3 stalks celery sticks

2 large carrot sticks

1/2 cup blue cheese dressing or ranch

2 wedges lemon wedges (optional)

Method

Chicken

Prep and dry

Pat the wings completely dry with paper towels. Removing surface moisture is essential for crisp skin. Place wings in a large bowl.

Season the wings evenly with kosher salt and black pepper, tossing to coat.

Dry Coating (optional for extra crisp)

If you want extra-crispy skin, sprinkle the baking powder, garlic powder, and smoked paprika over the wings. Toss thoroughly so each piece has a light, even dusting. (Baking powder raises pH and helps browning/crisping.)

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

Cooking

Oven method (recommended)

Preheat the oven to 425°F (220°C). Place the rack with wings on the middle oven rack. Roast for 25 minutes, then flip each wing and roast another 15–20 minutes until deeply golden and crisp and internal temperature reaches 165°F (74°C). Total time ~40–45 minutes.

Alternatively — Air Fryer

Preheat air fryer to 400°F (200°C). Cook wings in a single layer for 18–22 minutes, shaking or turning halfway through, until crisp and cooked through.

Alternatively — Deep Fry

Heat neutral oil (canola, peanut) in a deep fryer or Dutch oven to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and crisp. Drain on paper towels.

Buffalo Sauce

While the wings finish cooking, make the sauce. In a small saucepan over low heat, melt the unsalted butter gently—do not boil. Once melted, whisk in the hot sauce, honey (if using), white vinegar, Worcestershire sauce, black pepper, and optional cayenne. Heat until warm and glossy, stirring until fully combined, about 2–3 minutes. Taste and adjust heat or acidity as desired.

Remove sauce from heat and keep warm until wings are ready.

Tossing and Serving

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings (reserve a few tablespoons if you like some wings less saucy). Toss vigorously for 30–60 seconds so each wing is evenly coated and the sauce clings to the skin.

Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side. Offer lemon wedges if desired.

Leftovers: Keep cooled leftover wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then recoat with warmed sauce if needed.