Chicken Wings Recipe

Jada Parker

These crispy chicken wings are double-cooked for extra crunch and tossed in a perfect buffalo sauce that clings to every bite. Whether baked, fried, or air-fried, these wings come out restaurant-quality every time!

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Prep Time 4

Cook Time 45

Total Time 4 45

Course Appetizer

Cuisine American

Ingredients

For the Wings:

3 pounds chicken wings split into flats and drumettes
2 tablespoons baking powder aluminum-free
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Classic Buffalo Sauce:

1 cup Frank's RedHot sauce
1/2 cup unsalted butter melted
1 tablespoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce

Instructions

Prep the Wings:

Pat wings completely dry with paper towels
Mix baking powder, salt, and pepper
Toss wings in the mixture until evenly coated
Place on a wire rack over a baking sheet
Refrigerate uncovered for 4 hours or overnight

For Oven-Baked Method:

Preheat oven to 425°F (220°C)
Arrange wings on a wire rack over a baking sheet
Bake for 45 minutes, flipping halfway through
Wings should reach 165°F internally

For Deep-Fried Method:

Heat oil to 375°F (190°C)
Fry in batches for 8-10 minutes
Rest on paper towels

For Air Fryer Method:

Set air fryer to 380°F (193°C)
Cook for 20-25 minutes, flipping halfway
Work in batches if needed

Make the Sauce:

Combine all sauce ingredients in a saucepan
Heat until butter is melted and mixture is uniform
Keep warm until ready to use

Finish:

Toss hot wings in warm sauce
Serve immediately with celery, carrots, and dip

Notes

For extra crispy wings, ensure they're completely dry before cooking
Don't skip the resting time in the fridge
Wings can be seasoned with dry rub instead of sauce
Leftovers keep well for 3 days in an airtight container

Keyword buffalo wings recipe, crispy chicken wings, game day food, homemade wing sauce, party appetizer