Save This dish features golden, crispy chicken wings seasoned with a savory blend including garlic, smoked paprika, and baking powder for exceptional crispness. Baked to perfection, the wings are then tossed in a warm, tangy Buffalo sauce combining hot sauce, butter, and a hint of vinegar. Serve alongside crunchy celery and carrots with optional blue cheese or ranch dressing to balance the spice. Simple to prepare, it’s perfect for parties and casual flavorful bites.
My brother-in-law Dave showed up at our Super Bowl party years ago with a grocery bag full of raw wings and this smug look on his face. Said he'd finally cracked the code for restaurant-quality wings at home, and I didn't believe him until I took my first bite off that paper towel-lined platter. The whole living room went quiet for about thirty seconds while everyone just chewed and stared at each other. Now I get text messages from him every January asking if I've made any batch that beats his yet.
Last winter, my friend Sarah was going through a rough breakup and I showed up at her door with these wings and a six-pack. We ate them standing up in her kitchen, sauce everywhere, not even bothering with napkins or plates. She told me later that mess was exactly what she needed—something imperfect and spicy and thoroughly satisfying.
- Chicken wings: Fresh wings give the best results, but thawed frozen ones work perfectly fine. Separate them into flats and drumettes for even cooking.
- Kosher salt: The coarse flakes stick better than table salt and season more evenly throughout the meat.
- Baking powder: This is the secret weapon for crispy skin without deep frying. Make sure it's aluminum-free to avoid any metallic taste.
- Garlic powder and smoked paprika: These build a flavor foundation that stands up to the aggressive buffalo sauce.
- Unsalted butter: Butter creates that rich, velvety sauce texture you can't get with oil alone.
- Hot sauce: Frank's is classic, but any vinegar-based hot sauce works beautifully here.
- White vinegar: Brightens the sauce and cuts through the butter's richness.
- Worcestershire sauce: Adds umami depth that makes people wonder what your secret ingredient is.
- Celery and carrot sticks: Essential for cooling your palate between fiery bites.
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with foil. Place a wire rack on top to let air circulate all around the wings for maximum crispiness.
- Season the wings:
- Pat them completely dry with paper towels. Toss in a large bowl with salt, pepper, garlic powder, smoked paprika, and baking powder until every piece is evenly coated.
- Bake until golden:
- Arrange wings in a single layer on the rack. Bake for 40 to 45 minutes, flipping halfway through, until they're deeply golden and the skin is audibly crispy when you tap it.
- Make the sauce:
- While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce, vinegar, Worcestershire, garlic powder, and cayenne until smooth and fragrant.
- Toss and serve:
- Transfer cooked wings to a clean large bowl. Pour warm sauce over and toss until every wing is glossy and coated. Serve immediately with crisp vegetables on the side.
Save These have become my go-to comfort food after long, exhausting weeks. There's something about eating with your hands and getting a little messy that feels almost restorative.
When I'm cooking for just myself, the air fryer has become my absolute best friend. Cook at 200°C (400°F) for 25 to 30 minutes, shaking the basket halfway through. The skin comes out just as crispy, and I don't have to heat up the whole apartment or deal with cleanup.
I've discovered that seasoning the wings the night before and letting them sit uncovered in the refrigerator creates this incredible extra-crispy result. The cold air dries out the skin, so when they hit the oven, it crisps up dramatically. Plus, having everything prepped means I can just pop them in the oven when guests arrive instead of fussing in the kitchen.
While I'll always love classic buffalo, sometimes I switch things up depending on my mood. Honey barbecue has become a close second favorite, especially for summer cookouts. A little garlic Parmesan situation is incredible when I want something less spicy but equally addictive.
- Add honey to the sauce for a sweet heat balance that everyone seems to love
- Mix in some grated Parmesan and herbs after tossing for a completely different vibe
- Double the cayenne if you're feeding people who claim they can handle the heat
Save Hope these bring as much joy to your table as they've brought to mine over the years. There's nothing quite like watching friends and family reach for that last wing.
Recipe FAQs
- → How do I get the wings extra crispy?
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Coat wings with baking powder and seasonings, then bake on a wire rack for even airflow. Air drying them uncovered in the fridge before baking also enhances crispiness.
- → Can I make this with a dairy-free option?
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Yes. Use dairy-free butter alternatives and substitute blue cheese or ranch with dairy-free dressings to keep it suitable for dairy-free diets.
- → What’s the best way to reheat leftover wings?
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Reheat in the oven or air fryer to maintain crispiness—avoid microwaving as it can make wings soggy.
- → How spicy is the Buffalo sauce?
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The sauce has a tangy heat from hot sauce with optional cayenne for extra spice, which can be adjusted to taste.
- → Can I use an air fryer to cook the wings?
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Yes, air fry at 200°C (400°F) for 25–30 minutes, shaking halfway to ensure even cooking and crisp texture.
