Hot Buffalo Recipe

Melt and combine

In a small saucepan over low heat, add the unsalted butter and allow it to melt gently. Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, granulated sugar, garlic powder, smoked paprika, kosher salt, and black pepper until smooth and combined.

Simmer briefly

Raise heat to low-medium and bring the mixture to a very gentle simmer (do not boil) for 2 minutes, stirring constantly. Remove from heat and keep warm. Taste and adjust salt or vinegar if needed for brightness.

Prep and dry wings

Preheat oven to 425°F (220°C). Pat the chicken wings thoroughly dry with paper towels — removing surface moisture is critical for a crispy finish.

Coat wings

Place wings in a large bowl. Sprinkle the baking powder, kosher salt, and black pepper evenly over the wings. Drizzle the neutral oil over them. Toss and rub so the baking powder and oil coat each wing evenly. The baking powder helps crisp the skin during baking.

Arrange and bake

Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack with space between pieces. Bake in the preheated oven for 25 minutes, then flip each wing and continue baking for another 15–20 minutes, until the skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes.

Optional broil

If you want extra crispness, broil on high for 2–3 minutes after baking, watching carefully so the wings don't burn.

Toss in sauce

Transfer the hot wings to a large clean bowl. Pour most of the warm Buffalo sauce over the wings (reserve a few tablespoons for drizzling). Toss gently but thoroughly with tongs until wings are evenly coated. Serve immediately.

Arrange the tossed wings on a platter with celery and carrot sticks. Serve with blue cheese dressing or ranch on the side for dipping. Sprinkle chopped parsley or chives over the wings for color if using.