Buffalo Chicken Wings Recipe

Name: Weaf - West African Foods Buffalo Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (split drums and flats); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs baking powder (aluminum-free); 4 tbsp unsalted butter; 0.5 cup hot sauce (Frank's RedHot or similar); 1 tsp white distilled vinegar; 0.5 tsp Worcestershire sauce; 1 tsp honey or granulated sugar; 0.25 tsp garlic powder; 0.25 tsp salt; 0.75 cup ranch dressing (store-bought or homemade); 3 stalks celery sticks; 1 tbsp fresh parsley, chopped (optional); 0.25 cup vegetable oil (for deep frying) OR cooking spray (for baking/air-fry)

Inspired by Weaf - West African Food

Time1h

Serves4

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

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Ingredients

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Chicken & Marinade

2 lbs chicken wings (split drums and flats)

1 tsp kosher salt

1/2 tsp black pepper

1 tbs baking powder (aluminum-free)

Buffalo Sauce

4 tbsp Unsalted butter

1/2 cup hot sauce (Frank's RedHot or similar)

1 tsp white distilled vinegar

1/2 tsp Original Worcestershire Sauce

1 tsp honey or granulated sugar

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Serving & Garnish

3/4 cup ranch dressing (store-bought or homemade)

3 stalks celery sticks

1 tbsp fresh parsley, chopped (optional)

For Frying / Air-fry Option

1/4 cup vegetable oil (for deep frying) OR cooking spray (for baking/air-fry)

Method

Chicken & Marinade

Prep wings

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp.

Season

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. Baking powder helps crisp the skin when cooked.

Cooking the Wings

Option A — Deep Fry (recommended for maximum crispness)

Heat 2–3 inches of vegetable oil in a deep heavy pot or fryer to 375°F (190°C). Fry wings in batches without crowding for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain.

Option B — Oven (crispy, no-fry)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Spray rack with cooking spray. Arrange wings in a single layer, skin side up. Bake 25–30 minutes, flip, then bake another 10–15 minutes until golden and crisp and internal temp is 165°F (74°C).

Option C — Air Fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Air-fry 20–25 minutes, shaking or turning every 6–8 minutes, until crisp and cooked through (165°F/74°C).

Buffalo Sauce

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, white vinegar, Worcestershire sauce, honey (or sugar), garlic powder and salt. Whisk constantly until combined and warm, about 1–2 minutes. Do not boil. Taste and adjust heat or sweetness to preference.

Toss wings in sauce

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently until every wing is evenly coated. For extra saucy wings, reserve a few tablespoons of sauce to drizzle when plating.

Serving & Garnish

Transfer sauced wings to a serving platter. Sprinkle chopped parsley over the wings if using. Serve immediately with ranch dressing in a small bowl and celery sticks on the side. Provide extra hot sauce on request.