classic-spicy-buffalo-wings

Classic Spicy Buffalo Wings

TOTAL
60min
PREP
15min
COOK
45min
Medium

Experience the ultimate game-day snack or party appetizer with these classic spicy Buffalo wings. Crispy, tender chicken wings coated in a zesty, tangy, and perfectly spicy buffalo sauce.

350 Calories
28g Protein
2g Carbs
25g Fats

*Nutrition per serving

Chicken Wings
Spicy
Tangy
American

Ingredients

Servings: 4
1.5kg (3.3 lb) Chicken Wings
1 tbsp (15ml) Baking Powder
1 tsp (5g) Salt
0.5 tsp (2g) Black Pepper
115g (0.5 cup) Unsalted Butter
240ml (1 cup) Frank's RedHot Sauce
1 tbsp (15ml) White Vinegar
0.5 tsp (2g) Garlic Powder
0.25 tsp (1g) Cayenne Pepper
To serve Blue Cheese Dressing
To serve Celery Sticks
To serve Carrot Sticks

Steps

1

Prepare the chicken wings: Pat the chicken wings completely dry with paper towels. This is a crucial step for achieving crispy skin. Place the dried wings in a large bowl.

2

Season the wings: Add the baking powder, salt, and black pepper to the bowl with the chicken wings. Toss thoroughly to ensure each wing is evenly coated. The baking powder helps draw out moisture, leading to crispier skin.

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Ensure you use baking powder, not baking soda, as they have different chemical properties. Baking powder helps the skin crisp up beautifully without adding a chemical taste.

3

Arrange wings for baking: Spread the seasoned chicken wings in a single layer on a wire rack set inside a baking sheet. Ensure there is space between each wing for even air circulation.

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Using a wire rack allows hot air to circulate around the wings, ensuring crispiness on all sides. If you don't have a wire rack, you can bake them directly on the baking sheet, but flip them halfway through cooking.

4

Bake the wings: Preheat your oven to 200°C (400°F). Place the baking sheet with the wings into the preheated oven and bake for 20 minutes.

5

Flip and continue baking: After 20 minutes, carefully flip each chicken wing using tongs. Continue baking for another 20-25 minutes, or until the wings are golden brown and crispy.

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The total baking time will vary depending on the size of the wings and your oven. Look for a deep golden-brown color and crispy texture.

6

Prepare the buffalo sauce: While the wings are baking, prepare the buffalo sauce. In a medium saucepan, combine the melted unsalted butter, Frank's RedHot sauce, white vinegar, garlic powder, and optional cayenne pepper.

7

Simmer the sauce: Place the saucepan over medium-low heat. Stir the ingredients together until well combined. Let the sauce gently simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld.

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Do not boil the sauce vigorously, as this can cause the butter to separate. A gentle simmer is all that's needed.

8

Coat the wings: Once the wings are golden and crispy, remove them from the oven. Transfer the hot wings to a large, clean bowl.

9

Toss with sauce: Pour the warm buffalo sauce over the crispy chicken wings. Toss gently until all the wings are evenly coated in the vibrant red sauce.

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Toss the wings immediately after removing them from the oven while they are still hot and crispy to ensure the sauce adheres well.

10

Serve immediately: Arrange the sauced buffalo wings on a serving platter. Serve hot with blue cheese dressing, celery sticks, and carrot sticks on the side.

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Buffalo wings are best enjoyed immediately after saucing for optimal crispiness.

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