Buffalo Chicken Wings Recipe

Chicken wings: Split and tips removed, these are the main protein for the dish.

Frank's RedHot hot sauce: A tangy and spicy hot sauce that gives the wings their signature buffalo flavor.

Melted butter: Adds richness and helps the sauce adhere to the wings.

Garlic powder: Provides a subtle garlic flavor to the sauce.

Paprika: Adds a mild, smoky flavor and enhances the color of the wings.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

To achieve perfectly crispy chicken wings, make sure to pat them dry with paper towels before tossing them in the sauce mixture. This helps remove excess moisture, allowing the wings to crisp up better in the oven. Additionally, using a wire rack on the baking sheet ensures that the heat circulates evenly around the wings, promoting even cooking and crispiness.

• split and tips removed chicken wings - Substitute with cauliflower florets: For a vegetarian option, cauliflower florets mimic the texture and can absorb the flavors well.

• frank's redhot hot sauce - Substitute with sriracha sauce: Sriracha provides a similar heat level and tangy flavor, though it is slightly sweeter.

• melted butter - Substitute with olive oil: Olive oil can provide a similar fat content and helps in achieving a crispy texture when baking or frying.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar smoky flavor with an extra kick of heat, though use less as it is spicier.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different, more earthy flavor.

• Allow the chicken wings to cool completely at room temperature before storing. This helps to prevent condensation, which can make the wings soggy.

• Place the cooled wings in an airtight container or a resealable plastic bag. If you have a lot of wings, consider layering them with parchment paper to prevent them from sticking together.

• Store the wings in the refrigerator for up to 4 days. Make sure the container is sealed tightly to maintain freshness and prevent any odors from other foods in the fridge from affecting the wings.

• For longer storage, you can freeze the wings. Lay them out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This initial freezing step prevents the wings from sticking together.

• Once the wings are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the container with the date to keep track of how long they've been stored.

• Frozen wings can be kept for up to 3 months. When you're ready to enjoy them, thaw the wings in the refrigerator overnight.

• To reheat, preheat your oven to 375°F (190°C). Arrange the wings on a baking sheet lined with parchment paper or a wire rack. Bake for 15-20 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat the wings in an air fryer at 375°F (190°C) for about 10 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer a quicker method, you can reheat the wings in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking and turning them halfway through. Note that this method may not retain the crispiness as well as the oven or air fryer.

• Serve the reheated wings with fresh celery sticks and blue cheese dressing, just like when they were first made. Enjoy the delicious flavors all over again!

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the wings loosely with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes, or until the wings are heated through and the skin is crispy.
  5. For extra crispiness, remove the foil during the last 5 minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 360°F (182°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for 5-8 minutes, turning occasionally, until the wings are heated through and the skin is crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue microwaving in 30-second intervals until hot.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill grates.
  3. Grill for 5-7 minutes, turning occasionally, until the wings are heated through and have a slight char for added flavor.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C) to ensure they are crispy and fully cooked.

• Wire rack: Placed on a baking sheet to allow air circulation around the wings, helping them to cook evenly and become crispy.

• Baking sheet: Holds the wire rack and catches any drippings from the chicken wings during baking.

• Large mixing bowl: Used to combine the hot sauce, melted butter, garlic powder, paprika, salt, and black pepper, and to toss the chicken wings in the sauce.

• Tongs: Handy for turning the chicken wings halfway through the baking process to ensure they cook evenly on all sides.

• Measuring cups: Used to measure out the hot sauce and melted butter accurately.

• Measuring spoons: Used to measure the garlic powder, paprika, salt, and black pepper precisely.

• Small saucepan: Used to melt the butter before mixing it with the hot sauce and other seasonings.

• Whisk: Helps to mix the hot sauce, melted butter, and seasonings thoroughly in the large mixing bowl.

• Serving platter: Used to serve the hot, crispy chicken wings once they are done baking.

• Cutting board: Useful for preparing celery sticks to serve alongside the wings.

• Knife: Used to cut the celery sticks into serving sizes.

• Small bowl: Ideal for serving blue cheese dressing as a dipping sauce for the wings.

Pre-make the sauce: Prepare the hot sauce mixture in advance and store it in the fridge. This saves time when you're ready to cook.

Use pre-cut wings: Buy chicken wings that are already split and tips removed to skip the prep work.

Line the baking sheet: Use aluminum foil or parchment paper on the baking sheet for easy cleanup.

Batch cooking: Double the recipe and cook extra wings to freeze for a quick meal later.

Quick marination: Toss the wings in the sauce and let them marinate for just 15 minutes while the oven preheats.