There’s something magical about gathering around a platter of sizzling, tangy Buffalo chicken wings on game day. The crispy skin, the spicy kick, and that unmistakable butter-hot sauce combination create an irresistible flavor that keeps everyone coming back for more. Whether you’re hosting a Super Bowl party or simply craving comfort food, these wings deliver restaurant-quality taste right from your own kitchen. Best of all, this recipe requires just a handful of simple ingredients and straightforward techniques that anyone can master. No deep fryer needed, no complicated steps—just perfectly crispy, flavorful wings that’ll have your guests asking for the recipe. Once you try making these at home, you’ll never settle for store-bought wings again.
Ingredients
This recipe makes 8 servings.
- 4 pounds chicken wings, separated into drumettes and flats
- 2 tablespoons baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup unsalted butter
- 3/4 cup hot sauce (such as Frank’s RedHot)
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving
Instructions
- Preheat your oven to 250°F and line two large baking sheets with aluminum foil, then place wire racks on top of each sheet.
- Pat the chicken wings completely dry using paper towels, ensuring no moisture remains on the surface.
- Combine the baking powder, salt, black pepper, garlic powder, and paprika in a large bowl, whisking thoroughly to blend.
- Add the dried chicken wings to the bowl and toss them with the seasoning mixture until every piece is evenly coated.
- Arrange the wings in a single layer on the prepared wire racks, making sure they don’t touch or overlap.
- Bake the wings at 250°F for 30 minutes to render out the fat and begin the cooking process.
- Increase the oven temperature to 425°F and continue baking for 40 to 45 minutes, flipping the wings halfway through.
- Meanwhile, melt the butter in a small saucepan over medium-low heat while the wings finish cooking.
- Add the hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper (if using) to the melted butter, whisking until smooth.
- Simmer the sauce for 2 to 3 minutes, stirring occasionally, then remove from heat and keep warm.
- Remove the wings from the oven once they’re golden brown and crispy, checking that the internal temperature reaches 165°F.
- Transfer the hot wings immediately to a large bowl and pour the Buffalo sauce over them.
- Toss the wings gently but thoroughly to coat each piece completely in the sauce.
- Serve the wings immediately on a large platter alongside celery sticks and your choice of dressing.
How to Get Perfectly Crispy Wings
Achieving restaurant-quality crispiness at home doesn’t require a deep fryer or any fancy equipment. The secret lies in a simple baking powder technique that transforms ordinary wings into extraordinarily crispy ones.
Baking powder raises the pH level of the chicken skin, which helps break down proteins and allows the skin to crisp up beautifully in the oven. Furthermore, the two-stage cooking process ensures that the wings render their fat slowly at first, then crisp up at high heat for that satisfying crunch.
Starting at a lower temperature might seem counterintuitive, but this step is crucial for achieving the perfect texture. As the wings cook slowly, the fat beneath the skin melts away, preventing the wings from becoming greasy or soggy. Subsequently, cranking up the heat creates that golden, crispy exterior everyone craves.
Additionally, using wire racks allows hot air to circulate around the wings completely, ensuring even cooking and maximum crispiness on all sides.
Making the Perfect Buffalo Sauce
The classic Buffalo sauce is beautifully simple, relying on just a few key ingredients to create its signature flavor. Traditionally, authentic Buffalo sauce contains only hot sauce and butter, but adding a splash of vinegar and Worcestershire sauce enhances the complexity and depth. The butter mellows the heat while adding richness, creating a perfectly balanced coating that clings to the wings without being too thick or too thin.
When preparing your sauce, quality ingredients make a noticeable difference in the final result. Frank’s RedHot is the traditional choice and offers the authentic Buffalo flavor most people recognize and love. However, you can adjust the heat level by using milder or spicier hot sauces according to your preference. To create a thicker sauce that adheres better to the wings, simply simmer it a bit longer to reduce the liquid slightly.
Serving and Storing Tips
Serving Tips
Serve these Buffalo wings immediately while they’re hot and crispy for the best experience. The classic accompaniments of ranch or blue cheese dressing and fresh celery sticks provide cooling contrast to the spicy wings. For a complete game-day spread, consider pairing the wings with additional sides like crispy potato wedges, loaded nachos, or a fresh garden salad. Alternatively, set up a sauce bar with different heat levels so guests can customize their wings to their preferred spice level.
These wings work wonderfully for various occasions beyond Super Bowl parties, including casual weeknight dinners, birthday celebrations, or backyard barbecues. If you’re serving a crowd, keep the wings warm in a 200°F oven until everyone is ready to eat. Moreover, providing plenty of napkins and wet wipes is always appreciated since these wings can get delightfully messy.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the best texture, separate the wings from any excess sauce before storing them. When you’re ready to enjoy the leftovers, reheat the wings in a 375°F oven for 10 to 15 minutes to restore their crispiness.
Avoid using the microwave for reheating, as it will make the skin soft and rubbery rather than crispy. For longer storage, you can freeze the cooked wings for up to 3 months in a freezer-safe container or bag.
Thaw frozen wings overnight in the refrigerator before reheating them in the oven. Interestingly, you can also freeze the wings before saucing them, then toss them with fresh Buffalo sauce after reheating for the most vibrant flavor.
Helpful Notes
Choosing the right chicken wings makes a significant difference in your final results. Look for wings that are similar in size so they cook evenly, and always buy a bit more than you think you’ll need since wings shrink during cooking. If your wings come whole, you’ll need to separate them into drumettes and flats using a sharp knife, cutting through the joints.
The baking powder must be aluminum-free to avoid any metallic aftertaste in your wings. Additionally, make absolutely certain you’re using baking powder and not baking soda, as these are completely different ingredients. The baking powder is what creates that incredibly crispy skin, so don’t skip this crucial ingredient.
Drying the wings thoroughly before seasoning them is perhaps the most important step in achieving crispiness. Pat them with paper towels until they feel completely dry to the touch. In fact, some cooks prefer to let the seasoned wings sit uncovered in the refrigerator for a few hours or overnight to dry out the skin even further.
If you prefer less heat, simply reduce the amount of hot sauce or use a milder variety like Cholula or Sriracha. Conversely, if you want to amp up the spice, add extra cayenne pepper or use a hotter sauce like Tabasco or Louisiana Hot Sauce. Remember that the butter helps tame the heat, so adjusting the butter-to-hot-sauce ratio also affects the final spice level.
For those following specific dietary needs, these wings naturally fit into low-carb and keto lifestyles. The wings themselves contain no carbohydrates, and the Buffalo sauce adds minimal carbs. Just be mindful of your dipping sauce choice, as ranch and blue cheese dressings vary in their carb content depending on the brand.
Chef Tips
Professional chefs know that the key to exceptional Buffalo wings lies in temperature control and patience. Therefore, resist the temptation to rush the cooking process by starting with a higher oven temperature. The low-and-slow beginning, followed by the high-heat finish, creates wings with the perfect combination of tender meat and crispy skin that no single-temperature method can achieve.
Another pro tip involves tossing the wings in the sauce at the last possible moment before serving. This technique ensures that the sauce coating stays fresh and vibrant while the wings retain maximum crispiness underneath. Additionally, if you’re making wings for a large party, you can prepare them up to the point of saucing, then hold them warm in a low oven and sauce them in batches as guests arrive.
Frequently Asked Questions
Can I use frozen chicken wings for this recipe?
Yes, but make sure to thaw them completely and pat them thoroughly dry before seasoning, as excess moisture will prevent them from getting crispy.
What can I substitute for hot sauce if I don’t have any?
You can use a combination of cayenne pepper, vinegar, and a small amount of tomato paste mixed with the butter, though the flavor will be slightly different from traditional Buffalo sauce.
How do I know when the wings are fully cooked?
The wings are done when they reach an internal temperature of 165°F and the skin is golden brown and crispy to the touch.
Can I make these wings in an air fryer instead?
Absolutely, cook them at 375°F for 25 to 30 minutes, shaking the basket every 10 minutes, then toss with the sauce just as you would oven-baked wings.
Why are my wings not getting crispy?
The most common reasons are not drying the wings thoroughly before seasoning, overcrowding them on the baking sheet, or skipping the baking powder in the coating.
The Perfect Game Day Tradition
Creating memorable food experiences doesn’t have to be complicated or time-consuming. These Super Bowl Buffalo Chicken Wings prove that with simple ingredients and the right techniques, you can deliver crowd-pleasing results every single time. The beauty of this recipe lies in its flexibility—you can easily double or triple the batch for larger gatherings, adjust the heat level to suit different preferences, and prepare most of the work ahead of time.
Did you love this recipe? If these Super Bowl Buffalo Chicken Wings hit the spot, we’d be thrilled if you could save this recipe for later, pin it to your favorite Pinterest board, or share it with friends and family who appreciate great game-day food. Let us know in the comments how your wings turned out, and don’t forget to tag us in your photos—we love seeing your culinary creations!
