Chicken Wings Buffalo Sauce

The smell of these wings baking always transports me back to my first apartment, where I'd invite friends over for whatever game was on that weekend. I burned three batches before finally getting the crispy skin just right, and nobody seemed to mind eating through my mistakes. There's something about that combination of heat and butter that makes people gather around the kitchen island, drinks in hand, waiting for the timer to ding. Now I can make them without even checking the recipe, but I still get excited when I pull that rack out of the oven.

Last Super Bowl, my cousin claimed she didn't like spicy food but ended up eating nearly half the platter. She kept dipping each wing in extra blue cheese, claiming it 'helped with the heat,' but I think she just loved the combination. By the end of the night, we were all crowded around the coffee table, sauce on our fingers, arguing over who got the last crispy piece. That's when I knew this recipe wasn't just about feeding people—it was about bringing them together.

Ingredients

• Chicken: Removing the tips isn't just about presentation—it keeps them from burning while the flats and drumettes get perfectly crispy
• Baking powder: This unsung hero alters the pH of the skin, helping it crisp up beautifully in the oven without any oil
• Hot sauce: Frank's RedHot is the classic choice, but Crystal or Louisiana-style hot sauce work beautifully too
• Butter: Real butter gives that velvety mouthfeel, but dairy-free butter surprisingly holds up just as well in the sauce
• Garlic powder: Using it in both the dry rub and the sauce builds layers of savory flavor throughout

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and set up your baking sheet with foil and a wire rack—the rack is non-negotiable for that all-around crispy skin

Season the wings:

Pat those wings absolutely dry, then toss them with your seasonings until every piece is evenly coated with the baking powder mixture

Bake to golden perfection:

Arrange them in a single layer on your rack and bake for 40–45 minutes, flipping them halfway through so both sides get that gorgeous golden color

Make the magic sauce:

Melt butter over low heat and whisk in your hot sauce, vinegar, Worcestershire, garlic powder, and cayenne—let it meld together for a couple minutes off the heat

Toss and serve:

Pour that warm sauce over your crispy wings and toss until every piece is glossy and coated, then serve immediately with all the fixings

Save

My brother-in-law still talks about the time I made these for his birthday, insisting I must have used some secret family technique. The truth was just that I'd finally invested in a proper wire rack and learned patience with the oven temperature. Sometimes the best recipes aren't about secret ingredients—they're about getting the fundamentals right and sharing the results with people who appreciate them.

Making Them Your Own

I've started playing with different heat levels depending on who's coming over. My dad loves when I add extra cayenne, while my sister prefers them on the milder side with more butter. The beauty of this recipe is how easily it adapts to your crowd without losing what makes Buffalo wings so irresistible in the first place.

Serving Strategy

Never underestimate the importance of the cooling elements—those celery and carrot sticks aren't just garnish. They provide crucial relief from the heat and make the whole experience feel balanced. I like to arrange everything on a big platter family-style so people can help themselves throughout the game.

Making Ahead For Parties

You can bake the wings a few hours ahead and keep them warm in a low oven, then toss with sauce just before serving. The sauce stays warm on the stove and the wings reheat beautifully without losing their crunch. It's how I manage to actually watch the game instead of being stuck in the kitchen.

• Set up your sauce station with a clean bowl for tossing and tongs ready to go
• Keep extra blue cheese nearby—it always disappears faster than expected
• Have napkins ready, because this is hands-down messy, wonderful eating

Save

Whether it's game day or just Tuesday night, these wings have a way of making any gathering feel like a party. Grab a napkin and dig in.

Recipe FAQs

→ How can I make the wings extra crispy?

Pat wings dry thoroughly and let them air dry uncovered in the fridge for 1–2 hours before baking. This helps remove moisture for a crispier texture.

→ Can I prepare these wings without dairy?

Yes, use dairy-free butter and choose a dairy-free dressing to keep the buffalo sauce and serving options free from dairy.

→ What oven temperature is best for baking wings?

Set the oven to 220°C (425°F) and bake wings on a wire rack for 40–45 minutes, turning halfway for even crispiness.

→ Is there an alternative cooking method besides baking?

Yes, wings can be cooked in an air fryer at 200°C (400°F) for 25–30 minutes, shaking or flipping halfway through.

→ What sides pair well with these wings?

Celery and carrot sticks provide refreshing crunch, pairing perfectly with creamy blue cheese or ranch-style dressings.