Mild Buffalo Recipe

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top; spray rack lightly with nonstick spray. If using an air fryer, set to 400°F (200°C).

Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, 1 tsp salt, 1 tsp black pepper, and 1 tbsp olive oil until evenly coated. The baking powder helps crisp the skin.

Arrange wings in a single layer on the wire rack. Bake on the middle rack for 40–50 minutes, flipping once at 25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For boneless pieces, bake 18–25 minutes, flipping halfway, until cooked through. If using an air fryer, cook in batches 20–25 minutes, shaking or flipping halfway.

Remove chicken from oven and let rest 3–5 minutes while you prepare the sauce.

In a small saucepan over low heat, melt the 6 tbsp unsalted butter slowly. Stir to prevent browning.

Once butter is melted, whisk in 1 cup hot sauce, 1 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 3 tsp salt, and 1 tsp black pepper. Keep the heat low — the goal is to combine and warm the sauce, not boil it.

Taste and adjust: for milder heat, add another tablespoon of honey or 1–2 tsp extra butter; to increase tang, add up to 1 tsp more vinegar. Simmer gently for 2–3 minutes until sugar dissolves and sauce is glossy. Remove from heat.

Place the cooked wings in a large mixing bowl. Pour about two-thirds of the warm sauce over the wings, then toss vigorously to coat evenly. Reserve remaining sauce for dipping or for extra saucing at the table.

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