Description
A delicious recipe for crispy buffalo chicken wings that are perfect for any gathering or game day.
Ingredients
Scale
- 2 lbs (900 g) chicken wings (drumettes & flats)
- 2 tbsp baking powder (not baking soda)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika (optional, for color)
- ½ cup hot sauce (Frank’s RedHot is classic)
- ¼ cup unsalted butter, melted
- 1 tbsp honey (optional, for slight sweetness)
- ½ tsp garlic powder
Instructions
- Pat chicken wings very dry with paper towels (this is key for crispiness).
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika. Coat evenly.
- Oven method: Place wings on a wire rack set over a baking sheet. Bake at 425°F (220°C) for 40–45 minutes, flipping halfway, until golden and crispy. Air fryer method: Cook wings in a single layer at 400°F (200°C) for 18–22 minutes, shaking basket halfway through.
- In a small saucepan, whisk together hot sauce, melted butter, honey, and garlic powder. Simmer on low for 2–3 minutes until combined.
- Transfer hot wings to a large bowl, pour over Buffalo sauce, and toss until evenly coated.
- Serve immediately with ranch or blue cheese dressing and celery sticks.
Notes
- Ensure wings are thoroughly dried for maximum crispiness.
- Adjust the level of hot sauce to your spice preference.
- For extra flavor, marinate the wings in the spice mix for a few hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg