Buffalo wings have a special place on the table at gatherings, game days, and even solo indulgences. Their spicy, tangy heat, paired with a crispy texture and creamy dip, creates an unbeatable combination. This recipe gives you a choice of baking or frying, ensuring delicious results either way. From the zesty buffalo sauce to the golden, crispy wings, these homemade wings are sure to become a staple.
Ingredients Needed
To make these buffalo wings, you’ll need a few essentials. Start with 2 to 3 pounds of chicken wings, seasoned with a sprinkle of salt and pepper to taste. For frying, canola oil works well because of its high smoke point, allowing for safe frying without burning. For extra crispiness, you may want to toss the wings in half a cup of all-purpose flour before cooking. The buffalo sauce combines 1/4 to 1/2 cup of Frank’s hot sauce with an equal amount of melted butter and a splash of lemon juice for acidity. This mixture creates the classic, bold buffalo flavor we all crave.
Step-by-Step Instructions
The following steps guide you through the process of making perfectly cooked buffalo wings, whether baked or fried.
For baking, preheat your oven to 425°F. Use paper towels to pat the wings completely dry, as excess moisture can prevent crisping. Spread the wings on a rimmed baking sheet in a single layer; for added crispness, place a wire rack on the sheet and set the wings on it. The raised rack allows heat to circulate around each wing, creating an even, golden brown texture. Bake for about 40 to 45 minutes, until the wings reach a perfect golden hue and are thoroughly cooked.
If you prefer frying, begin by drying the wings well to ensure the flour coating sticks. Season the flour with salt and pepper, then place it in a plastic bag. Add the wings in batches, shaking the bag to coat each piece evenly. Heat about two inches of canola oil in a heavy saucepan over medium-high heat. The oil should be hot, but not smoking, for an ideal fry. Cook the wings in small batches, allowing each batch room to crisp without crowding. Fry until they reach a deep golden color, then transfer to paper towels to drain.
For the buffalo sauce, melt the butter in a small saucepan over medium heat. Add Frank’s hot sauce and a teaspoon of lemon juice, whisking until the mixture is smooth and combined. This sauce brings just the right amount of heat with a tangy finish, perfect for coating the wings.
After the wings are cooked, toss them in the sauce to coat every piece thoroughly. If you want an extra layer of flavor, return the sauced wings to the oven for another 10 to 15 minutes. This step lets the sauce meld with the wings, intensifying the taste and giving them a slightly caramelized finish. Serve the wings warm with extra buffalo sauce on the side for those who like an added kick.
Recipe Tips & Frequently Asked Questions
Achieving the crispiest wings:
For optimal crispiness, make sure to pat the wings dry before cooking. Using a wire rack when baking also helps circulate air around each wing.
Adjusting the heat level:
For milder wings, reduce the amount of hot sauce in the sauce mixture or add a bit more butter. Alternatively, sprinkle a pinch of cayenne for an extra kick.
Flavor variations:
Experiment with adding garlic powder, onion powder, or smoked paprika to the flour or sauce for unique twists.
What to serve with this recipe:
Ranch or blue cheese dressing pairs perfectly with buffalo wings, cutting through the heat with their creamy texture. Crunchy sides like celery sticks, carrot sticks, or even a basket of fries complement the spicy wings and round out the meal. For drinks, consider a refreshing beverage like iced tea, lemonade, or beer to balance the spice.
Storage and Reheating Tips
To keep any leftover wings tasty and crispy, store them in an airtight container in the refrigerator. When reheating, use an oven preheated to 350°F. Place the wings on a wire rack set over a baking sheet to re-crisp them without drying out the sauce. Heat for 10 to 15 minutes until they are warmed through and the skin is once again crisp. Avoid microwaving, as it can make the wings rubbery and soft.
Buffalo wings are a versatile treat that can be customized to suit any taste. Whether you prefer mild or fiery, baked or fried, this recipe lets you enjoy the best of both worlds. With a tangy, buttery sauce and a perfectly crispy bite, these wings are bound to become a favorite, ideal for gatherings, snacks, or satisfying a craving any day of the week.
Ingredients
2-3 lbs. chicken wings
Salt and pepper, to taste
Canola oil, for frying (optional)
1/2 cup all-purpose flour (optional)
1/4-1/2 cup Frank’s hot sauce
1/4-1/2 cup butter
1 tsp. lemon juice
Instructions
If baking, begin by preheating your oven to 425°F. Use paper towels to pat the chicken wings thoroughly dry, ensuring they are free of excess moisture. Arrange the wings in a single layer on a rimmed baking sheet. For extra crispness, place a wire rack on the sheet, setting the wings atop it. Roast in the oven for about 40-45 minutes until golden and cooked through.
For frying, prepare the wings by drying them well. Season the flour with salt and pepper, then place it in a plastic bag. Add the wings in small batches and shake to coat each one evenly. In a heavy saucepan, heat a couple of inches of canola oil over medium-high heat until it reaches the right temperature (hot but not smoking). Fry the wings in small batches, ensuring they don’t overcrowd, and cook until they’re golden and crisp. Remove and drain on paper towels.
While the wings are cooking, prepare the buffalo sauce by melting the butter in a small saucepan over medium heat. Add the hot sauce and lemon juice, whisking together until smooth and fully combined. When the wings are done, toss them in the sauce to coat evenly. For added flavor and texture, you can return the sauced wings to the oven for an additional 10-15 minutes.
Serve the wings warm, accompanied by extra sauce for dipping if desired.
Spicy Homemade Buffalo Wings with Dip Recipe
Ingredients
- 2-3 lbs. chicken wings
- Salt and pepper to taste
- Canola oil for frying (optional)
- 1/2 cup all-purpose flour optional
- 1/4-1/2 cup Frank’s hot sauce
- 1/4-1/2 cup butter
- 1 tsp. lemon juice
Instructions
- If baking, begin by preheating your oven to 425°F. Use paper towels to pat the chicken wings thoroughly dry, ensuring they are free of excess moisture. Arrange the wings in a single layer on a rimmed baking sheet. For extra crispness, place a wire rack on the sheet, setting the wings atop it. Roast in the oven for about 40-45 minutes until golden and cooked through.
- For frying, prepare the wings by drying them well. Season the flour with salt and pepper, then place it in a plastic bag. Add the wings in small batches and shake to coat each one evenly. In a heavy saucepan, heat a couple of inches of canola oil over medium-high heat until it reaches the right temperature (hot but not smoking). Fry the wings in small batches, ensuring they don’t overcrowd, and cook until they’re golden and crisp. Remove and drain on paper towels.
- While the wings are cooking, prepare the buffalo sauce by melting the butter in a small saucepan over medium heat. Add the hot sauce and lemon juice, whisking together until smooth and fully combined. When the wings are done, toss them in the sauce to coat evenly. For added flavor and texture, you can return the sauced wings to the oven for an additional 10-15 minutes.
- Serve the wings warm, accompanied by extra sauce for dipping if desired.
