Buffalo Chicken Wings

Ingredients

• 1.81 kg (4 lb)party chicken wings
• 30 ml (2 tablespoons)baking powder
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)salt
• 15 g (1 tablespoon)butter
• 120 ml (½ cup)Frank's Original RedHot sauce
• 1 dashWorcestershire sauce (optional)
• 1 dashwhite vinegar
• 5 ml (1 teaspoon)dark brown sugar
• 5 ml (1 teaspoon)cornflour
• 5 ml (1 teaspoon)water
• to tasteblue cheese dressing
• to tastecelery

Instructions

1. 1

   Dry the wings

   A day ahead, line a baking tray with foil and arrange the chicken on it. Refrigerate overnight, or for at least a few hours, to dry the skin and help it crisp.

2. 2

   Set up the tray

   Heat the oven to 120°C (250°F). Line a fresh baking tray with foil and place a wire cooling rack on top. The rack lets air circulate around the wings; without it, turn them every 30 minutes.

3. 3

   Season the chicken

   In a large bowl, toss the chicken with the baking powder, paprika and salt. Arrange the wings on the rack over the baking tray.

4. 4

   Bake until crisp

   Bake for 30 minutes, then raise the oven temperature to 220°C (425°F) and bake for a further 40 minutes.

5. 5

   Make the sauce

   Meanwhile, melt the butter in a small saucepan over a medium heat. Whisk in the hot sauce, Worcestershire sauce, vinegar and brown sugar, then bring the mixture to a simmer.

6. 6

   Thicken the sauce

   In a small dish, whisk together the cornflour and water. When the sauce is simmering, whisk in the cornflour mixture and cook for 1 minute, or until slightly thickened.

7. 7

   Coat the wings

   Take the wings out of the oven and toss them in the sauce straight away.

8. 8

   Serve with sides

   Serve the wings with celery and blue cheese dressing.

What are Buffalo chicken wings?

Buffalo wings are chicken wings coated in a tangy, spicy butter-and-hot-sauce mixture, a style associated with Buffalo, New York. This version bakes the wings rather than frying them.

The method relies on drying the skin ahead of time and using a rack so hot air can reach the wings from all sides. The sauce goes on at the end, keeping the oven-baked skin from sitting in liquid while it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 36g protein, 4g carbs, 34g fat.

The wings provide most of the protein and fat, while the hot sauce, seasonings and small amount of sugar contribute relatively little carbohydrate. Butter and blue cheese dressing add more fat; pair a serving with extra celery or a salad for a fresh, lighter side.

Why dry the wings first?

Dry skin: Refrigerating the wings uncovered for several hours removes surface moisture, which helps them brown and crisp in the oven.

Baking powder: Tossing it with the wings helps the skin dry further as it cooks. Use baking powder, not bicarbonate of soda, and coat the wings evenly.

How the two-stage bake works

Gentle start: The 30-minute bake at 120°C (250°F) begins cooking the wings without immediately exposing them to high heat.

Hot finish: Raising the oven to 220°C (425°F) for another 40 minutes gives the skin time to become crisp. Keep the wings on the rack so air can circulate underneath.

Getting the sauce right

Butter and hot sauce: Butter rounds out the sharp, peppery heat of the hot sauce. Worcestershire sauce is optional, while a dash of vinegar adds another bright note.

Cornflour slurry: Mix the cornflour with water before adding it to the simmering sauce to help prevent lumps. Whisk for 1 minute, stopping when the sauce is just slightly thickened.

Crispness and doneness cues

Rack setup: Leave a little space between the wings so heat can travel around them. If they are crowded, the skin is more likely to soften rather than crisp.

Finish: The wings should look browned and crisp after the hotter stage. Toss them in the sauce immediately after baking so the coating clings while they are hot.

What to serve with the wings

Classic sides: Serve with celery and blue cheese dressing, as in the recipe. The cool dressing and crisp celery provide a refreshing contrast to the spicy, sauced wings.

For a fuller meal: Add a simple salad or another vegetable side. Serve extra dressing separately so the wings stay coated rather than submerged.

Recipe notes & tips

• Dry the wings uncovered in the fridge overnight when you can; a few hours is the stated minimum.
• Use a wire rack over the lined tray to let air circulate beneath the wings.
• Measure the baking powder carefully and coat the wings evenly.
• Whisk the cornflour with cold water before adding it to the simmering sauce.
• Toss the wings in the sauce as soon as they come out of the oven.
• Serve the dressing on the side if you want to keep the wings crisp for longer.

Variations

• Adjust the heat: Use less hot sauce for a milder coating, or add more to taste.
• Skip the Worcestershire: Leave it out for a simpler sauce.
• Change the dip: Serve with ranch dressing instead of blue cheese dressing.
• Add extra crunch: Offer more celery sticks alongside the wings.
• Make them less sweet: Reduce or omit the brown sugar in the sauce.

Common mistakes to avoid

• Skipping the drying time: Damp skin is harder to crisp; refrigerate the wings uncovered for at least a few hours.
• Using bicarbonate of soda: It is not the same as baking powder; use baking powder as listed.
• Crowding the rack: The wings need room for air to circulate; arrange them with space between them.
• Adding the slurry dry: Cornflour can clump; whisk it with the water before adding it to the sauce.
• Saucing too early: The coating can soften the skin during baking; toss the wings only after they come out of the oven.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until piping hot; the skin may be less crisp after storage, and extra sauce can be served on the side.

Frequently asked questions