Crispy baked chicken wings tossed in a buttery, tangy hot sauce — serve with blue cheese dip and celery for the full experience.
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.
Serves 4
Pat wings completely dry. Toss with baking powder, salt and garlic powder.
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.
Bake at 120°C for 20 minutes, then increase to 220°C and bake 25 more minutes, flipping halfway, until very crispy.
Mix hot sauce, melted butter and vinegar to make buffalo sauce.
Toss hot wings in buffalo sauce immediately and serve with celery and blue cheese dip.
Baking powder is the secret to oven-crispy wings — it raises pH and dries the skin.
The two-temperature bake (low then high) renders fat first, then crisps the skin.
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.
Best eaten immediately. Leftover wings reheat well at 220°C for 10 minutes.
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.
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.
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.
Per serving · 4 servings total
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