Buffalo Chicken Wings – Crispy, Spicy, and Perfectly Tangy
If you’re a fan of crispy, spicy, and flavour-packed chicken wings, then this Buffalo Chicken Wings recipe is a must-try. With just the right amount of heat and a tangy, buttery finish, these wings are perfect for game day, parties, or a satisfying snack. Plus, they’re surprisingly easy to make at home – no deep fryer required!
Why You’ll Love These Buffalo Chicken Wings
Buffalo chicken wings are a classic for a reason – they’re crispy, juicy, and coated in a rich, spicy sauce that keeps you coming back for more. Whether you’re serving them as an appetizer, a game day snack, or a main course, they never disappoint. Best of all, you can customize the heat level to match your taste.
To make this masterpiece, you will need the following:
Equipment
Ingredients
- 1.5 kg chicken wings, separated into drumettes and flats
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of Frank’s Red Hot sauce
- 1/4 cup unsalted butter
- 1 tbsp honey or brown sugar
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 tbsp white vinegar or lemon juice
- 1/2 tsp Worcestershire sauce (optional)
- 1/2 tsp garlic powder
- Vegetable oil for frying or cooking spray for baking
Step-by-Step Instructions
- Prep the Wings – Pat the wings dry with paper towels to remove excess moisture – this helps them crisp up better.
- Coat the Wings – In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and smoked paprika. Add the wings and toss until they are fully coated. Shake off any excess flour mixture.
- Baking – Preheat your oven to 220°C (425°F). Place the wings on a wire rack set over a baking sheet lined with parchment paper. Lightly spray with cooking oil. Bake for 35-45 minutes, flipping halfway through, until crispy and golden.–
- Make the Buffalo Sauce – While the wings are cooking, melt the butter in a small saucepan over medium heat. Stir in the hot sauce, honey, vinegar, and Worcestershire sauce (if using). Simmer for 2-3 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
- Toss and Serve – Once the wings are cooked, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly. Serve immediately, garnished with celery sticks and your favourite dipping sauce, like ranch or blue cheese.
Variations
- Extra Spicy – Add a teaspoon of cayenne pepper to the flour mixture for a serious kick.
- Honey Buffalo Wings – Use more honey in the sauce for a sweeter, milder flavour.
- Garlic Buffalo Wings – Add a tablespoon of minced garlic to the sauce for a rich, garlicky flavour.
- Air Fryer Version – Cook the wings in an air fryer at 200°C (400°F) for 20-25 minutes, shaking the basket halfway through.
Tips for Success
- Pat the Wings Dry – Removing excess moisture helps the wings crisp up better.
- Don’t crowd the pan – Fry or bake the wings in batches if necessary to ensure even cooking.
- Toss Right Before Serving – Coat the wings in sauce just before serving to keep them crispy.
The Perfect Spicy, Crispy Buffalo Chicken Wings for Any Occasion
This recipe strikes the perfect balance between crispy skin and juicy meat, all smothered in a homemade buffalo sauce that’s both spicy and tangy. Pair these wings with a side of celery sticks and your favourite dipping sauce, like this ranch dressing, for the ultimate flavour experience.
Wrapping It Up – Perfect Wings Every Time
These Buffalo Chicken Wings are the perfect balance of spicy, crispy, and tangy. Whether you’re hosting a party or just craving a satisfying snack, this recipe will hit the spot every time. Give them a try, and don’t forget to pair them with a refreshing drink and plenty of napkins – these wings are worth the mess!
Also, try our other wings recipes
- The Best Crispy Baked Turkey Wings
- The Best Chicken Wings Recipe
- The Ultimate Coke Wings Recipe: Sticky, Sweet, and Savory
- The Most Flavorful Chicken Wings Stew Recipe
Crispy Buffalo Chicken Wings
Equipment
Ingredients
- 1.5 kg chicken wings
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika Optional
- 1/2 cup hot sauce Franks Redhot
- 1/4 cup unsalted butter
- 1 tbsp honey or brown sugar
- 1 tbsp white vinegar or lemon juice
- 1/2 tsp worcestershire sauce Optional
- vegetable oil or cooking spray
Instructions
- Pat the wings dry with paper towels to remove excess moisture – this helps them crisp up better.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and smoked paprika. Add the wings and toss until they are fully coated. Shake off any excess flour mixture.
- Preheat your oven to 220°C (425°F). Place the wings on a wire rack set over a baking sheet lined with parchment paper. Lightly spray with cooking oil. Bake for 35-45 minutes, flipping halfway through, until crispy and golden.–
- While the wings are cooking, melt the butter in a small saucepan over medium heat. Stir in the hot sauce, honey, vinegar, and Worcestershire sauce (if using). Simmer for 2-3 minutes, stirring occasionally, until the sauce is well combined and slightly thickened
- Once the wings are cooked, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly. Serve immediately, garnished with celery sticks and your favourite dipping sauce, like ranch or blue cheese.
