Buffalo Wings
Crispy chicken wings tossed in a tangy, spicy buffalo sauce (hot sauce plus butter) — the bar snack born in Buffalo, New York. Serve with blue cheese dip and celery to cool it down. Crisp them in the oven or air fryer, no deep-frying needed.
Ingredients
- Chicken wings · flats and drumettes1 kg
- Baking powder · for crispness, oven method1 tbsp
- Salt & pepper · to taste
- Celery & carrot · to serve
- Buffalo sauce
- Hot sauce · e.g. Frank's RedHot0.5 cup
- Butter · melted60 g
- Vinegar1 tsp
- Garlic powder0.5 tsp
- Blue cheese dip
- Blue cheese · or sour cream50 g
- Mayo & sour cream4 tbsp
- Lemon juice1 tsp
Steps
- ⏲ 5 min
Pat the wings completely dry and coat with salt, pepper, and baking powder — this is what makes the skin crisp.
- ⏲ 40 min
Roast at 220°C in the oven (or air fryer), turning, for 40–45 minutes until the skin is golden and crisp.
- ⏲ 2 min
Meanwhile, stir the hot sauce, vinegar, and garlic powder into the melted butter for the buffalo sauce.
- ⏲ 2 min
Mix the blue cheese, mayo, sour cream, and lemon juice for the dip.
- ⏲ 2 min
Put the wings in a big bowl, pour over the buffalo sauce, and toss to coat. Serve with celery, carrot, and the blue cheese dip.
Tips & Variations
Variations
- BBQ wings: Use barbecue sauce instead of buffalo.
- Honey garlic: Toss in honey, soy, and garlic for sweet-savory.
- Extra crispy: Dredge in flour and cornstarch and deep-fry.
- Milder: Use more butter and a touch of honey, less hot sauce.
Tips
- Dry the skin completely and coat with baking powder for crispness without frying.
- Toss in the sauce right after roasting so they stay crisp and saucy at once.
- Roast hot (220°C) and turn halfway for even cooking.
- Dial the heat with the hot-sauce-to-butter ratio.
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