Spread the love

Buffalo Wings Everyone Will Beg You to Make Again

Okay, real talk: these buffalo wings are basically *dangerous* because once you make them, everyone around you will be lining up at your door for more. I’m talking about that perfect balance of crispy, juicy chicken coated in a tangy, buttery sauce that’s got just the right amount of heat to make you smile and reach for the next one. The smell alone—garlicky, buttery, spicy—is enough to make your mouth water before you even take a bite. Bonus? You don’t need a deep fryer or any fancy gear for this. Let me show you how to get wings so good, you’ll want to keep a stash of hot sauce just in case.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 lbs chicken wings, split into flats and drumettes
1 tsp baking powder (aluminum-free)
1 tsp salt
1/2 tsp black pepper
Cooking spray or a little oil (for air frying or baking)

For the Sauce / Garnish:

1/2 cup hot sauce (Frank’s RedHot is classic)
6 tbsp unsalted butter
1 tbsp white vinegar
1/4 tsp garlic powder
Celery sticks and blue cheese dressing, for serving

How I Make It

Step 1:

First, pat your wings dry with paper towels. This helps them get nice and crispy. In a large bowl, toss the wings with baking powder, salt, and black pepper. The baking powder is the secret weapon here—it dries out the skin a bit, helping it crisp up beautifully.

Step 2:

Preheat your oven to 425°F (or set up your air fryer if you’re going that route). If baking, line a rimmed baking sheet with foil and place a wire rack on top so air can circulate under the wings. Lightly spray the wings with oil or cooking spray.

Step 3:

Arrange the wings skin side up on the rack. Bake for 35-40 minutes, flipping halfway through, until they’re golden brown and crisp. For air frying, cook at 400°F for 25-30 minutes, shaking the basket every 10 minutes.

Step 4:

While the wings cook, make your sauce. In a small saucepan, melt the butter over low heat. Add the hot sauce, white vinegar, and garlic powder, stirring until everything is combined and warmed through. Taste the sauce and adjust with more hot sauce if you want extra heat!

Step 5:

Once the wings are done, transfer them to a clean bowl. Pour the warm buffalo sauce over the wings and toss well to coat every piece with that luscious, spicy gloss.

Step 6:

Serve immediately, garnished with crisp celery sticks and creamy blue cheese dressing. Dig in and get ready for everyone to ask for the recipe!

Variations & Tips

For super crispy skin, let the wings air-dry in the fridge uncovered for an hour before baking.
Swap blue cheese dressing for ranch if that’s what your crew prefers.
Add a sprinkle of smoked paprika or cayenne to the baking powder mix for extra smoky heat.
If you like them saucier, double the sauce or serve extra on the side for dipping.
Grill the wings for a charred twist instead of baking or air frying.

How I Like to Serve It

These wings are my go-to for game days and casual weekend hangouts—anything you want to feel a little festive without fuss. I love pairing them with a cold craft beer and crunchy celery to balance all that spicy richness. They’re also great for summer cookouts or cozy movie nights when you want a meal that’s finger-licking good and fuss-free.

Notes

Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F to keep them crispy.
If you can’t find baking powder, cornstarch works in a pinch but the texture won’t be quite as crispy.

Closing: Once you nail this recipe, you’ll see why these wings become your go-to comfort food that everyone always wants on the menu.