Buffalo Wings

Ingredients

• 12whole chicken wings
• 85 g (6 tablespoons)unsalted butter
• 1 clovegarlic, minced
• 60 ml (1/4 cup)hot sauce
• 2.5 ml (1/2 teaspoon)kosher salt

Instructions

1. 1

   Prepare the steamer

   Set a steamer basket or Steel Lotus in a 5.7-litre (6-quart) saucepan with 2.5 cm (1 inch) of water in the bottom. Cover, turn the heat to high and bring the water to a boil.

2. 2

   Steam and chill

   Remove the wing tips, discarding them or saving them for stock, then cut the wings at the joints with kitchen shears or a knife. Arrange the pieces in the steamer basket, cover and steam over medium heat for 10 minutes. Take them out and pat them carefully dry. Set them on a metal or oven-safe cooling rack over a half-sheet pan lined with kitchen paper, then refrigerate for 1 hour.

3. 3

   Heat the oven

   Preheat the oven to 220°C (425°F).

4. 4

   Roast the wings

   Replace the kitchen paper with baking parchment and return the rack and wings to the pan. Roast on the middle oven shelf for 20 minutes, turn the wings, then roast for about 20 minutes more, until cooked through and golden brown.

5. 5

   Mix the sauce

   While the wings roast, melt the butter in a small bowl and stir in the garlic. Pour the garlic butter, hot sauce and salt into a bowl large enough to hold all the wings, and mix.

6. 6

   Toss and serve

   Take the wings out of the oven, transfer them to the sauce and toss to coat. Serve warm.

What are buffalo wings?

Buffalo wings are chicken wings coated in a hot, buttery sauce, a style associated with Buffalo, New York. This version uses a two-stage oven method rather than deep-frying.

Steaming helps render some of the fat before roasting, while chilling the wings dries and tightens their skin. The result is a crisp exterior ready to catch the garlicky sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 16g protein, 0g carbs, 12g fat.

The wings provide most of the protein and much of the fat, while the butter adds more fat; the hot sauce and salt contribute sodium. Serve a portion with vegetables or salad to add freshness and balance the richness.

Why steam the wings first?

Steaming: the wings cook over the water rather than sitting in it, so use a basket or Steel Lotus and keep the pan covered. Pat them dry with care once they come out.

Chilling: the hour in the fridge gives the surface time to dry before it meets the hot oven. Leave the wings on the rack so air can reach around them.

Getting the wings ready

Separate at the joints: cutting the wings into sections helps them sit neatly in the steamer and makes them easier to eat. Save the tips for stock if you like, or discard them as directed.

Keep them in one layer on the rack for roasting. If they are crowded or touching, the exposed skin has less room to brown evenly.

How to judge doneness

Colour: after the first 20 minutes, turn the wings and roast until the skin is golden brown. The second stage is about another 20 minutes, but use the recipe’s cues as well as the timing.

Cook-through: check that the meat is cooked through before tossing the wings with sauce. If they need more time, return them to the oven before serving.

Making the buffalo sauce

Garlic butter: melt the butter and stir in the minced garlic while the wings roast. Combine it with the hot sauce and salt in a bowl that leaves room to toss the wings.

Tossing: coat the wings just before serving so the sauce clings to the hot skin. Use a large bowl and turn the pieces gently to distribute the sauce.

Serving the wings

Serve the wings warm, straight after tossing, when the contrast between crisp skin and buttery sauce is at its best. They work well as a shared appetiser or as the centrepiece of a casual meal.

For a fuller plate, add crunchy vegetables and a simple salad. These bring freshness alongside the rich, spicy coating.

Recipe notes & tips

• Set the wings on a rack during chilling so their surfaces can dry.
• Pat the wings dry after steaming before putting them in the fridge.
• Use kitchen shears if they make cutting through the wing joints easier.
• Make sure the roasting rack fits securely inside the sheet pan.
• Toss the wings in the sauce shortly before serving to keep the skin crisp.

Variations

• Adjust the heat: use more or less hot sauce to suit your taste.
• Add a tangy dip: serve with a cool yoghurt-based dip on the side.
• Include celery: serve crunchy celery sticks alongside the wings.
• Use the tips: freeze the removed wing tips for a future batch of stock.

Common mistakes to avoid

• Skipping the drying step: wet skin browns less effectively, so pat the wings dry after steaming.
• Crowding the rack: wings packed together brown less evenly, so leave space between them.
• Forgetting to turn them: the second roast helps brown both sides, so turn the wings after 20 minutes.
• Saucing too early: the coating can soften the crisp skin, so toss the wings just before serving.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat on a rack in a 200°C oven until hot; the skin may be less crisp after storage.

Frequently asked questions