Homemade Crispy Buffalo Chicken Wings
These wings are bursting with flavor and guaranteed to satisfy your craving for crispy, spicy goodness.
Ingredients:
- For the Wings:
- 4 lbs chicken wings, separated into drumettes and flats (or whole wings, cut at the joint)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Buffalo Sauce:
- 1/2 cup unsalted butter, melted
- 1/2 cup hot sauce (your favorite brand and heat level)
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper (optional, for extra heat)
Cooking Guide:
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Prep the Wings: Pat the chicken wings dry with paper towels. This is an important step for ensuring crispy skin! In a large bowl, toss the wings with baking powder, salt, garlic powder, and black pepper.
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Bake the Wings: Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the wire rack, making sure they are not touching. Bake for 45-50 minutes, flipping the wings halfway through, until golden brown and cooked through.
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Make the Buffalo Sauce: While the wings are baking, prepare the sauce. In a saucepan over medium heat, melt the butter. Whisk in the hot sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, and cayenne pepper (if using). Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
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Toss and Serve: In a large bowl, toss the baked wings with the buffalo sauce until evenly coated. You can also serve the wings on a platter with the sauce for dipping, which will help maintain the crispness for longer.
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Enjoy! Serve your crispy buffalo wings hot with your favorite dipping sauces like blue cheese or ranch dressing, alongside celery sticks and carrot sticks for a complete game-day experience.
Tips:
- For extra crispy wings, crank up the oven temperature to 475°F (245°C) for the last 10 minutes of baking.
- If you don’t have a wire rack, you can arrange the wings directly on the baking sheet lined with foil. However, the wings won’t crisp up as evenly on the bottom.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 400°F (200°C) until crispy again.
- Adjust the amount of hot sauce in the recipe to your desired level of spiciness.
- Feel free to experiment with different flavors in your buffalo sauce. Add a squeeze of fresh lemon juice or a tablespoon of honey for a tangy or sweet twist.
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