Buffalo wings are more than just a bar snack—they’re a full-on ritual. Born in a small corner bar in Buffalo, New York, in the 1960s, these fiery, buttery, tangy chicken wings have become an American culinary icon. Whether it’s game day, a backyard cookout, or a casual Friday night at home, buffalo wings have a way of drawing people in, fingers-first.
What makes them so addictive? It’s that perfect balance: crispy skin, juicy meat, buttery hot sauce, and a cool, creamy dip (usually blue cheese, sometimes ranch). Done right, they’re a crunchy, saucy, finger-licking explosion of flavor.
Below is a complete, step-by-step guide to making proper buffalo wings at home—from raw wings to restaurant-level results, including how to get that signature crispiness without deep frying.
Buffalo Wings Recipe: Crispy, Spicy, and Authentic
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Ingredients:
For the wings:
- 2 to 2.5 lbs chicken wings (drumettes and flats)
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- Fresh black pepper, to taste
For the buffalo sauce:
- ½ cup hot sauce (Frank’s RedHot Original is the classic)
- ⅓ cup unsalted butter
- 1 tbsp white vinegar
- ½ tsp Worcestershire sauce
- ¼ tsp cayenne pepper (optional, for extra heat)
- Pinch of garlic powder
For serving (optional):
- Blue cheese dressing or ranch
- Celery sticks
- Carrot sticks
Step-by-Step Instructions
1. Prep the Wings:
- If your wings aren’t already separated, cut them at the joint into drumettes and flats. Discard wing tips or save for stock.
- Pat the wings very dry with paper towels. This is key to crispiness.
2. Season and Dry-Brine:
- Toss the wings with baking powder, salt, garlic powder, onion powder, and a few cracks of black pepper in a large bowl.
- Lay the wings in a single layer on a wire rack over a baking sheet.
- Let them sit uncovered in the fridge for at least 1 hour (up to overnight) to dry out the skin—this step helps achieve that deep-fried texture in the oven.
3. Bake the Wings:
- Preheat your oven to 425°F (220°C).
- Bake the wings for 20 minutes on the middle rack.
- Flip them and bake for another 25–30 minutes, or until the wings are golden brown and crispy.
Tip: For extra crispy skin, broil for the last 2–3 minutes, keeping a close eye to avoid burning.
4. Make the Buffalo Sauce:
- In a small saucepan, melt the butter over low heat.
- Stir in the hot sauce, white vinegar, Worcestershire, cayenne, and garlic powder.
- Mix well and keep warm on low heat—do not let it boil.
5. Toss and Coat:
- Once the wings are out of the oven, place them in a large bowl.
- Pour the warm buffalo sauce over the wings and toss thoroughly until evenly coated.
6. Serve Immediately:
- Pile the wings high on a platter.
- Serve with celery and carrot sticks, and a generous bowl of blue cheese or ranch dressing on the side.
Tips for Perfect Buffalo Wings
- Baking Powder, Not Baking Soda: The baking powder helps draw moisture out of the skin and creates crispiness. Make sure it’s aluminum-free to avoid any bitter flavor.
- Don’t Skip Drying: The drier the skin, the crispier the wing. Use paper towels and that fridge time to your advantage.
- Classic Sauce = Balance: True buffalo sauce is not just hot sauce. The butter is essential—it adds richness and helps the sauce cling to the wings.
Buffalo wings might seem simple, but when made with care, they’re one of the most satisfying snacks out there. They’re fiery and comforting, messy and glorious—and they’re meant to be shared. Whether you’re watching a game, hosting friends, or just craving something bold, this homemade recipe will rival anything from a sports bar.
