Buffalo Chicken Wings Recipe (2024)

Works fine indoors too. Broil on 'low' setting 15 min, turn and keep on low setting for 10-15 more minutes. Then toss in the Buffalo sauce and return to the broiler on high for 5 min. or so till nicely browned.

1- The Anchor Bar claims to be the first, but they were never the best wings in town
2- There are many tasty ways to make wings, but sometimes simple is best
3- True Buffalo wings are deep fried until very crispy, drained, and tossed with Frank's Redhot. These days they make a wing sauce, which eliminates some extra thickening tricks.
4- Crispy counts; buy big and cook long, or coat with a little flour and corn starch. Don't let the wings soak in a puddle of sauce.

I generously salt and pepper my wings, put them on a baking tray and put in the middle of the oven at 400 or 425. No oilnecessary. They will crisp beautifully in 30 minues or so depending on sizeof wings. Make your hot sauce concoction and bathe wings. No more cooking needed.

I have baked chicken wings at 400-425 degrees til done. Non stick sheet pan, salt, pepper and garlic powder. I've done it on a rack too. Makes them crisper. In the pan they really carmalize. Best wings ever. Put sauce on after they are cooked or last 5 minutes. I'd never eat fried wings again. I make oven fries at the same time as the wings.

I make the the wings regularly. I find the best way to make them really crisp to refrigerate uncovered to allow the skin to dry first. Grilling is great, but the best( avoiding bad weather) is to to oven bake with convection, at 425 degrees for about 45 to 60 minutes, turning them once when brown. Sop up the liquid fat with a paper towel when turning. Use non stick foil to make turning easy and not allow wings to lose the skin.

I bake my wings, seasoned with kosher salt and cracked pepper, at 455 degrees for 45 to 50 minutes. They come out crispy and juicy every time. I also crisp them up a little under the broiler before shaking them in a covered bowl of sauce. Don't forget celery and blue cheese dressing for dipping. As for a pairing, nothing beats an ice cold Labatt's Blue and a football game.

Exactly. But bake on parchment, no need to turn. Perfect every time. A favorite is Thai Red-Curry Lime Chicken Wings (Tyler Florence or Serious Eats blog) - make a garlic, sour cream, soy sauce, lime juice dipping sauce. Heaven.

For Buffalo wings, having lived there, bake wings in 425 oven until done. Toss in premodern sauce of butter, Frank’s hot sauce, and a touch of vinegar.

I always bake my wings. When they're done (after baking at 425 degrees for about 30 mins, without oil), I toss them with hot sauce, a little soy sauce, garlic, melted butter and a bit of corn starch, then back into the oven for another 15 or 20 mins.

The bomb! Made these tonight. S P plus garlic powdered the fridge-dried wings. Baked them in a 450 convection for 30 minutes on a sprayed rack over parchment (turned after 15). Tossed them in the sauce and threw them back in the “off” but still hot oven for another 10 minutes for a crispy, dry and perfectly seasoned wing event. Served with carrots, celery and dreamy blue cheese sauce. Divine. This is my go-to wing recipe!

I grew up in Buffalo and worked in restaurants there in college. We'd use Frank's RedHot sauce straight for hot wings and added butter to adjust it for medium and mild. So just buy some Frank's and temper it with butter until it's to your taste. Toss wings in sauce after cooking and you're done.Baked in a 425 convection oven on parchment paper according to other helpful notes here for the Super Bowl last night. Never thought I'd have delicious wings in Maine!

Bake in the oven at 425, can bake on a rack for crispier or on sheet pan. Bake 15-25 minutes until as crisp as you like them and all fat is rendered. You can bake some oven fries in the chicken fat.

Don't buy big, buffalo wings are only buffalo wings if they are small.

I am still an adherent of the original wing technique. They must be deep fried to be authentic. Pat your wing parts and let them air until they are really dry and not sticky. Heat about 4 inches( or a bottle of peanut oil in adeep pan or deep fryer. When the oil is almost smoking hot toss in the naked chicken wings. Fry until they are golden brown. Drain on paper towels. Toss them in a lidded container with rest of the ingredients, dump them out and enjoy.

Tip: toss with a small amount of baking powder (1 tbsp /3lbs) and let air dry for at least 30 mins to make the wings extra crispy without needing to deep fry.

They smoke like crazy and 45 minutes was too long last time.

I appreciate making these wings in the oven in winter. And summer offers the opportunity for smokey goodness, cooking on the grille as MB suggests in the recipe. Excellent recipe, and very adaptable. Keeps giving!

Scald wings with boiling water before proceeding with this recipe. It will shrink the chicken skin, making it easier for the fat to render out during cooking.

Bake in oven at 450 convect for approx 20-25 mins. No wire rack necessary. Toss wings in sauce and then broil for another 5 minutes or until browned. (This is for smaller, organic chicken wings.)

This is a great recipe, beginners luck maybe, convection Oven @ 425, on wire racks over parchment worked like a charm w/ the rack in the middle of the oven for 50 minutes turning once half-way through. I used Frank's Hot Sauce as mentioned in the notes and cut back on the amount of butter to get more heat.

This sauce is fantastic!!!

Where is the blue cheese and the celery sticks?

Well, it's wings, but sherry? Grilled? And then Sifton says 1/1423 to serve with ranch? Yeah, no, that's not Buffalo wings.

From original article:Buffalo Sauce:1C Mayo (homemade*), 2T finely chopped onion, 1t finely minced garlic, 1/4C finely chopped parsley, 1/2C sour cream, 1T lemon juice, 1T white vinegar, 1/4C crumbled blue cheese, salt, pepper and cayenne to taste. Combine and chill for 1+ hour. *Homemade mayo:1 egg yolk salt if desired, black pepper, 1t imported mustard (Dijon or Dusseldorf), 1t vinegar or lemon juice, 1C peanut, vegetable or olive oil. Combine all but oil and mix vigorously. Whip in the oil.

I don't eat meat so this won't be on my menu, but I did want to point out that the piece of chicken on the left looks somewhat unsure of being beside the one that looks exactly like a blobfish.

I add a few tablespoons of honey to my sauce.....

I love the cooking method as an alternative to deep-fried or oven-baked. Not sure why "relatively mild hot sauce" was recommended. Hopefully everyone eating chicken wings pretty much knows how hot they like their sauce. For me, I can only picture pairing that with NA beer and decaf coffee. Also: Please don't serve with ranch dressing and call it "Buffalo" wings unless you don't mind making folks from Western NY very sad. They've suffered enough.

The absolute best way to cook a wing to crispy perfection is an air fryer. It's just as great as a traditionally deep fried wing but without the added oil, frying in its own fat leaving the skin crispy and golden all the way around so that when you sauce, they stay crispy. And for those looking to cut a little fat and time so they can eat more wings, I make my ranch with non-fat greek yoghurt and ranch popcorn seasoning and then thin it with milk. This eliminates the added starches in most ranch

I have been using this recipe since Mark published it. I do use the sherry vinegar which I think makes a big difference. I could taste this when I saw it. Thanks Mark.

If baking in the oven, shake wings in a large ziplock bag with 2 TBS baking powder, garlic powder (optional), salt and pepper to taste to get a similar crispiness to deep frying.