Make classic Buffalo chicken wings at home for your next game day. This recipe focuses on achieving crispy baked wings with a flavorful hot sauce coating.
Author:Cat
Prep Time:15 min
Cook Time:50 min
Total Time:1 hr 5 min
Yield:4-6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds chicken wings, separated into drumettes and flats
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup unsalted butter
3/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Optional: blue cheese dressing, celery sticks for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Pat the chicken wings completely dry with paper towels. This is crucial for crispiness.
In a large bowl, toss the dried chicken wings with salt and black pepper.
Arrange the seasoned wings in a single layer on the prepared baking sheet. Ensure they are not overcrowded.
Bake for 25 minutes.
While the wings are baking, prepare the Buffalo sauce. In a small saucepan over medium heat, melt the butter.
Stir in the Frank’s RedHot sauce, white vinegar, Worcestershire sauce, and garlic powder. Whisk until well combined. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Remove from heat.
After 25 minutes, flip the chicken wings.
Continue baking for another 20-25 minutes, or until the wings are golden brown and crispy.
Remove the wings from the oven. Transfer them to a large bowl.
Pour the warm Buffalo sauce over the wings and toss gently to coat evenly.
Serve immediately with blue cheese dressing and celery sticks, if desired.
Notes
For extra crispy wings, you can bake them at 425°F (220°C) for 40-50 minutes, flipping halfway through.
Ensure your wings are thoroughly dry before seasoning and baking.
Adjust the amount of hot sauce or add a pinch of cayenne pepper for more heat.