Buffalo Wings

Chicken wings are separated into flats and drumettes, then cooked until the skin becomes crisp through frying or baking. Once cooked, the wings are tossed in a sauce made from hot sauce and melted butter, creating a glossy coating that clings to the surface. The balance of heat and richness defines the preparation, rooted in the classic style developed in Buffalo, New York.

As the wings are coated, the sauce settles into the crisp skin, combining texture with a bold, tangy flavor. The cooking method renders fat from the skin while achieving a firm exterior. Tossing the wings immediately after cooking ensures even coverage, producing a cohesive preparation with a signature spicy, buttery finish.

Print Recipe

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Chicken

Servings:

Ingredients

Wings

4 lbs. chicken wings
5 tsp. baking powder
¾ tsp. kosher salt

Buffalo Sauce

½ cup butter, 1 stick
½ cup Frank’s hot sauce
1 Tbsp. brown sugar

Sides

Carrot sticks
Celery sticks
Blue cheese dressing

Instructions
Don’t Sleep

Prep

Preheat oven to 250°F with one rack set high and one rack set low in the oven.
Line the baking sheet with aluminum foil and add baking rack.
Dry wings with paper towels and add to a large bowl.
Cover wings with salt and baking powder and toss to coat completely.
Position the coated wings skin side up on the baking sheet.

Bake

Place the sheet of wings on the top rack of the oven and bake for 30 minutes at 250°F to help remove excess moisture from the wings.
Move the sheet of wings to the top shelf of the oven and increase the oven temperature to 425°F.
Bake at 425°F for 40 minutes or until wings are browned and crispy.

Sauce

Melt butter in a small sauce pan.
Whisk in hot sauce and brown sugar.
Remove the wings to a large bowl, cover with sauce, and toss.
Reduce the oven temperature to 350°F and return the coated wings to the baking sheet.
Return the wings to the oven for 5-10 minutes until sauce thickens.
Serve along with carrots, celery, and blue cheese dressing.