- Dry brine wings uncovered in the fridge for at least 4 hours to remove moisture and achieve glass-like, shatter-crisp skin.
- Toss wings in a touch of aluminum-free baking powder and avoid crowding to promote browning and prevent steaming.
- Mix sauce early but only coat wings just before serving to keep them crunchy; adjust heat with sauce-to-butter ratios.
There is no snack more iconic for game day than a huge plate of buffalo chicken wings. I still remember the first time I sat at a dimly lit sports bar, watching the game while my fingers were stained a glorious, bright orange. This chicken wings recipe isn’t just a list of instructions; it is a labor of love that I have perfected over a decade in professional kitchens. It fits perfectly as a festive dish for crowds, a quick weeknight meal for those craving heat, or even a healthy comfort food option when you air fry them. In the next few minutes, I’ll show you exactly how to achieve that restaurant-level crunch without leaving your home.
Table of contents
Ready for Kickoff: The Prep List
The biggest mistake home cooks make with their buffalo chicken wings is rushing the process. If you want skin that shatters like glass when you bite into it, you need to manage your moisture. I always tell my readers to “dry brine” their meat. This chicken wings technique involves seasoning the wings and letting them sit uncovered in the fridge for a few hours. This simple step makes the skin remarkably thin and crisp.
- Fridge Drying: Pat your wings dry with paper towels and place them on a wire rack in the fridge for at least 4.0 hours.
- Sauce Base: Whisk together your hot sauce and seasonings early to let the spices fully bloom.
- Veggie Sticks: Pre-slice your celery and carrots and keep them in ice water for that extra refreshing snap.
Heat Level Legend
- Mild: 1 part sauce, 1 part butter
- Medium: 2 parts sauce, 1 part butter
- Hot: 3 parts sauce, 1 tsp cayenne
- Atomic: Add ghost pepper flakes!
Buffalo Chicken Wings Recipe Card
Buffalo Chicken Wings Recipe
4
servings15
minutes45
minutes450
kcalThe ultimate buffalo chicken wings recipe featuring a secret baking powder technique for an incredible crunch without a deep fryer.
Keep the screen of your device on
Ingredients
2.0 lbs Chicken Wings (drums and flats)
1.0 tbsp Baking Powder
0.5 tsp Kosher Salt
- The Signature Sauce
0.5 cups Aged Cayenne Hot Sauce
0.25 cups Unsalted Butter (melted)
1.0 tsp White Vinegar
0.5 tsp Garlic Powder
Directions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper and a wire cooling rack. Pat the chicken wings dry with multiple paper towels until no surface moisture remains.
- Toss the wings in a large bowl with baking powder and salt until they are lightly and evenly coated. Arrange the wings on the wire rack in a single layer, ensuring they are not touching each other.
- Bake the wings for 45.0 to 50.0 minutes, flipping halfway through until the skin is golden and crispy. Melt the butter in a small saucepan over low heat and whisk in the hot sauce, vinegar, and garlic powder.
- Toss the cooked wings in a large clean bowl with the warm buffalo sauce until fully glistening. Serve immediately with celery sticks, carrot sticks, and a generous portion of blue cheese dressing.
Notes
- Always use aluminum-free baking powder; otherwise, the buffalo chicken wings might have a metallic aftertaste.
- If you prefer a sweeter sauce, whisk in 1.0 tablespoon of honey to the buffalo mix.
- For reheating, use an air fryer at 375°F for 3.0 minutes to bring back the crunch.
Nutrition Facts
- Fat: 34g
- Sodium: 980mg
- Carbohydrates: 2g
- Protein: 32g
Did you make this recipe?
Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster
Like this recipe?
Follow @therecipemasterblog on Pinterest
Follow us on Facebook!
Follow The Recipe Master on Facebook
Sidekicks: What to Serve with Your Wings
A legendary buffalo chicken wings experience requires the right supporting cast. Traditionally, cool celery and carrot sticks are served to cut through the vinegar-heavy heat. I always insist on hidden valley dressing, though ranch is a popular second choice. If you want to make it a full meal, a side of crispy french fries or a fresh coleslaw balances the plate beautifully.
Chef’s Secrets for Crispy Success
Achieving the perfect chicken wings involves more than just heat; it involves chemistry. Here are my top actionable tips for your kitchen:
- The Baking Powder Trick: Toss your dry wings in a tiny bit of aluminum-free baking powder. It raises the pH of the skin, leading to more browning and bubbles.
- Avoid the Steam: Never crowd your baking sheet or frying basket. If the buffalo chicken wings are touching, they will steam instead of crisping.
- Sauce at the End: Only toss your chicken wings in the sauce right before you eat them. If they sit too long, they will inevitably get soggy.
Why Raw Chicken?
Always start with raw chicken for this chicken wings recipe. Frozen wings hold too much water, which prevents that shatter-crisp texture we all desire. For more on protein quality, check health benefits of chicken.
Buffalo Chicken Wings : FAQs
They originated in Buffalo, New York, specifically at the Anchor Bar in 1964. It has nothing to do with the animal!
Yes! Air fry at 400°F for 20.0 to 25.0 minutes, shaking the basket every 5.0 minutes for even browning.
The combination of fridge drying and baking powder is the gold standard for non-fried crispiness.
In the oven at 425°F, 45.0 to 50.0 minutes is usually the sweet spot for maximum fat rendering and crunch, here is my recipe of chicken wings in air fryer for more details!
Ready to Turn Up the Heat?
I truly hope this buffalo chicken wings recipe becomes a staple in your home like it has in mine. There is a deep, primal satisfaction in eating food with your hands that brings people together like nothing else. This buffalo chicken wings guide was built to ensure your success, from the prep to the final dip. If you loved these, you might also enjoy my chicken wing rub or my loaded potato skins. Go ahead, get that oven hot, and don’t forget the extra napkins!
Leave a Reply