Food Without Borders

Buffalo Wings

Buffalo wings are a quintessential American appetizer, beloved for their crispy skin, juicy meat, and spicy tang.

Buffalo wings have become a nationwide Favorite, especially during sports events like the Super Bowl and at bars, parties, and game nights.

What sets Buffalo wings apart is their perfect balance of textures and flavours—crispy on the outside, tender inside, and coated in a fiery, buttery sauce that packs a punch without overwhelming the taste buds. While deep-frying is traditional, oven-baked or air-fried versions have gained popularity for being a bit healthier without sacrificing crunch. Served with cooling ranch or blue cheese dip and crunchy celery or carrot sticks, Buffalo wings are a satisfying snack or main course that's easy to share.

Classic Buffalo Wings Recipe (Serves 4–6)

Ingredients

For the wings:

2–3 lbs chicken wings, separated into flats and drumettes
1 tbsp baking powder (NOT baking soda)
1 tsp salt
1 tsp garlic powder
½ tsp black pepper

For the Buffalo sauce:

½ cup hot sauce (e.g., Frank’s Red-hot)
¼ cup unsalted butter
1 tbsp white vinegar
½ tsp Worcestershire sauce
Optional: pinch of cayenne pepper for extra heat

To serve:

Celery sticks, carrot sticks
Blue cheese or ranch dressing

Instructions

1. Prep the wings:

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat wings dry with paper towels (this helps them get crispy).
In a bowl, toss wings with baking powder, salt, garlic powder, and black pepper until evenly coated.

2. Bake the wings:

Arrange wings in a single layer on the rack.
Bake for 45–50 minutes, flipping halfway through, until golden and crispy.

3. Make the sauce:

In a small saucepan over low heat, combine hot sauce, butter, vinegar, and Worcestershire sauce. Stir until butter is melted and sauce is smooth. Remove from heat.

4. Toss and serve:

Once wings are done, transfer to a large bowl and toss with the Buffalo sauce until evenly coated.
Serve immediately with celery, carrot sticks, and your choice of dipping sauce.

Buffalo Wings FAQs

Q: Why use baking powder on wings?
Baking powder helps draw moisture from the skin, making the wings extra crispy when baked.

Q: Can I make these in an air fryer?
Yes! Air fry at 400°F (200°C) for 20–25 minutes, flipping halfway through. They’ll turn out crispy and delicious.

Q: What’s the best hot sauce for Buffalo wings?
Frank’s Red-hot is the classic and most commonly used, but you can experiment with others to adjust heat or flavour.

Q: Can I make them ahead of time?
Yes, you can bake the wings ahead, store in the fridge, and reheat in the oven. Toss in fresh sauce just before serving for the best texture.

Q: Are Buffalo wings the same as hot wings?
Not exactly. All Buffalo wings are hot wings, but not all hot wings are Buffalo-style. Buffalo wings have a specific sauce made with butter and hot sauce.