Buffalo Chicken Wings
Crispy baked chicken wings tossed in a buttery, tangy hot sauce — serve with blue cheese dip and celery for the full experience.
About This Recipe
Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo deep-fried chicken wings (then considered a cheap, throwaway cut) and tossed them in a sauce of Frank's RedHot and butter. The dish became a cultural phenomenon and is now inseparable from American sports culture. This recipe achieves genuine crispiness in the oven without deep frying, using a technique based on baking powder applied to completely dry wings — raising the pH of the skin so it crisps up dramatically in the oven. The result is arguably better than many restaurant versions.
Ingredients
Serves 4
- 1.2 kgchicken wings(tips removed, split at joint)
- 1 tbspbaking powder(NOT baking soda)
- 1 tspsalt
- ½ tspgarlic powder
- 120 mlhot sauce (Frank's RedHot)
- 60 gbutter(melted)
- 1 tspwhite vinegar
- 1 to servecelery sticks
- 1 to serveblue cheese dip
Instructions
- 1
Dry and coat wings
Pat wings completely dry. Toss with baking powder, salt and garlic powder.
- 2
Rest on rack
Place on a rack over a baking sheet. Refrigerate uncovered 1 hour (or up to overnight).
Baking powder raises the pH of chicken skin, dramatically improving crispiness without frying.
- 3
Two-stage bake
Bake at 120°C for 20 minutes, then increase to 220°C and bake 25 more minutes, flipping halfway, until very crispy.
- 4
Make buffalo sauce
Mix hot sauce, melted butter and vinegar to make buffalo sauce.
- 5
Toss and serve
Toss hot wings in buffalo sauce immediately and serve with celery and blue cheese dip.
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Pro Tips
- →
Baking powder is the secret to oven-crispy wings — it raises pH and dries the skin.
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The two-temperature bake (low then high) renders fat first, then crisps the skin.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Deep-fry at 190°C for 10 minutes for the classic restaurant method.
- •
Make honey garlic wings by replacing buffalo sauce with butter, honey and minced garlic.
- •
Use Korean gochujang paste for a sweet-spicy Korean-style glaze.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten immediately. Leftover wings reheat well at 220°C for 10 minutes.
History & Origin
Buffalo wings were born in 1964 at the Anchor Bar in Buffalo, New York. Teressa Bellissimo reportedly invented them as a late-night snack for her son and his friends using wings her husband had received by accident. The city of Buffalo celebrates 'Chicken Wing Day' every 29 July.
Frequently Asked Questions
Do I have to use Frank's RedHot?
Frank's is the traditional choice — it has the right heat level and vinegar tang. Tabasco is hotter and less tangy; Louisiana hot sauce is a good substitute.
Why baking powder and not baking soda?
Baking powder raises skin pH and contains cornstarch to absorb moisture — both help with browning. Baking soda is much more alkaline and gives a soapy off-flavour.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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