Crispy Buffalo Chicken Wings

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Crispy Buffalo Chicken Wings

These Crispy Buffalo Chicken Wings are the ultimate appetizer — golden, crunchy, and coated in a tangy, buttery buffalo sauce that packs just the right amount of heat. Whether you’re hosting a game night, a family gathering, or just craving a satisfying snack, these wings are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Crispy without frying: Baked to perfection for a crunchy texture without the extra oil.
  • Bold flavor: The perfect balance of spicy, tangy, and buttery goodness.
  • Easy and quick: Simple ingredients, minimal mess, and ready in under an hour.

Ingredients

  • 12 chicken wings, split and tips removed
  • Salt and pepper, to taste
  • 2 tablespoons hot sauce (use your favorite brand)
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Instructions

1. Prepare the chicken wings:
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. This helps air circulate around the wings so they bake up perfectly crispy.

Pat the chicken wings dry with paper towels — removing excess moisture is key to crispiness. Place them in a large mixing bowl, season generously with salt and pepper, and toss to coat evenly.

2. Bake the wings:
Arrange the wings in a single layer on the prepared rack. Bake for 45 minutes, flipping the wings halfway through the cooking time. The skin should turn golden brown and crisp.

3. Make the buffalo sauce:
While the wings bake, prepare the sauce. In a microwave-safe bowl, combine softened butter, hot sauce, Worcestershire sauce, and garlic powder. Microwave for 20–30 seconds, just until the butter melts. Whisk until smooth and fully combined.

4. Toss and serve:
Once the wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss well until every piece is evenly coated.

Serve immediately with your favorite dipping sauce — classic ranch or blue cheese dressing works perfectly — and a side of celery or carrot sticks for a refreshing crunch.

Tips for Perfect Wings

  • Dry the wings well: Moisture prevents crisping, so make sure to pat them completely dry before baking.
  • Use a wire rack: It helps render out fat and promotes even crisping on all sides.
  • Adjust the heat: For milder wings, reduce the hot sauce slightly; for extra spicy flavor, add a dash more.

 

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