Buffalo Wild Wings

Total Time: 1 hour 15 minutes (plus optional overnight marinating)
Active Prep Time: 30 minutes
Cooking Time: 45 minutes
Servings: 4 (About 24-30 wings)

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Ingredients

For the Wings:

• 2.5 lbs chicken wingettes and drumettes (party wings)

• 2 tablespoons baking powder (NOT baking soda – this is the crispy secret!)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• Neutral oil for frying (like canola or vegetable), if frying

For the Signature Buffalo Wild Wings®-Style Sauces:

1. Classic Medium Buffalo Sauce:

• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce

• 1/3 cup unsalted butter

• 1 tablespoon white vinegar

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon garlic powder

• Pinch of cayenne pepper (optional, for more heat)

2. Honey BBQ Sauce:

• 1 cup your favorite BBQ sauce

• 1/3 cup honey

• 2 tablespoons ketchup

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon smoked paprika

3. Asian Zing Sauce (Fan Favorite!):

• 1/2 cup sweet chili sauce

• 1/4 cup sriracha

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, grated

For Serving:

• Celery sticks

• Carrot sticks

• Ranch dressing

• Blue cheese dressing

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Equipment

• Large mixing bowls

• Wire rack and baking sheet (for baking)

• Deep fryer or large, heavy pot and thermometer (for frying)

• Small saucepans

• Tongs

• Paper towels

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Instructions

Step 1: The Crispification (Prep & Dry)

1. Dry the Wings: Pat the wing pieces completely dry with paper towels. This is the most crucial step for crispy skin.

2. Season: In a large bowl, combine the baking powder, salt, pepper, and garlic powder. Add the dried wings and toss thoroughly until every surface is evenly coated. For best results, place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or ideally overnight. This air-dries the skin further.

Step 2: Cook the Wings (Choose Your Method)

Oven-Baked Method (Easier, Still Crispy):

1. Preheat oven to 425°F (220°C). Keep the wings on the wire rack and baking sheet.

2. Bake for 40-50 minutes, flipping halfway through, until deeply golden brown, crispy, and cooked through.

Deep-Fry Method (Maximum Authentic Crisp):

1. Heat 3 inches of oil in a heavy pot or fryer to 375°F (190°C).

2. Fry wings in batches (do not overcrowd) for 10-12 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C).

3. Drain on a wire rack set over a paper towel-lined sheet. Let oil return to temperature between batches.

Step 3: Craft the Signature Sauces

While the wings cook, prepare your sauces. Keep them warm over low heat.

• Classic Buffalo: Melt butter in a small saucepan over medium heat. Stir in the hot sauce, vinegar, Worcestershire, and garlic powder. Simmer for 2-3 minutes until combined. Keep warm.

• Honey BBQ: Combine all ingredients in a small saucepan. Warm over medium-low heat for 5 minutes, stirring until smooth.

• Asian Zing: Combine all ingredients in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.

Step 4: Sauce & Toss

1. Place your crispy, cooked wings in a large, clean mixing bowl.

2. For Sauced Wings: Add your desired sauce (start with 1/3 cup per pound of wings) and toss vigorously until every wing is gloriously coated.

3. For Dry Rub or “Naked” Wings: Simply serve them hot and crispy as-is with sauces on the side for dipping.

Step 5: Serve the Feast

Pile the wings high on a platter. Serve immediately with plenty of celery and carrot sticks, and bowls of cool, creamy ranch and blue cheese dressing for dipping. Provide extra napkins—this is a hands-on, sauce-on-your-face kind of meal.

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Chef’s Notes & Tips

• Baking Powder is Key: It changes the pH on the skin’s surface, helping it blister and crisp without adding flavor.

• Sauce to Order: Only sauce the wings you plan to eat immediately. To serve a crowd, keep wings crispy in a warm oven and sauce them in individual batches to prevent sogginess.

• Adjust the Heat: For milder Buffalo sauce, use more butter. For hotter, add cayenne or use a hotter sauce base. The Asian Zing can be tempered by reducing the sriracha.

• Air Fryer Option: Cook seasoned wings in a single layer at 400°F (200°C) for 22-25 minutes, flipping halfway.

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Nutritional Information (Approximate, per serving of 6 plain wings):