Chicken Wings Recipe
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!
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
Nutrition
Serving: 5–6 wingsCarbohydrates: 2gProtein: 25gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 110mgSodium: 850mgSugar: 1g
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