Description
These Hot Chicken Wings are the definition of classic Buffalo-style comfort food. Crispy fried or baked wings are tossed in a rich blend of melted butter and hot sauce, creating a bold, tangy coating that keeps everyone reaching for another wing.
Flavor Profile
Spicy, buttery, tangy, savory, classic Buffalo-style
Equipment Needed
Deep fryer or large heavy skillet
Deep-fry thermometer
Baking sheet
Large mixing bowl
Whisk
Tongs
Paper towel-lined tray
Serving platter
Measuring cups
Ingredients
2½ pounds chicken wings, separated
6 ounces hot sauce
½ cup butter, melted
Vegetable oil, for frying
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry with paper towels.
- Choose one of the following cooking methods.
Frying Method
- Heat enough vegetable oil to cover the wings to 360°F (182°C).
- Fry the wings in batches for 12 to 15 minutes, or until crispy, golden brown, and fully cooked.
- Remove and drain on paper towels.
Baking Method
- Preheat the oven to 450°F (232°C).
- Arrange the wings in a single layer on a baking sheet.
- Bake for approximately 45 minutes, turning once halfway through cooking.
- Continue baking until crispy and the internal temperature reaches 165°F (74°C).
Sauce
- In a large mixing bowl, whisk together the melted butter and hot sauce until fully blended.
- Immediately add the hot wings to the bowl.
- Toss until all wings are evenly coated.
- Serve immediately while hot.
Recipe Notes
Heat Adjustment Suggestions
Use a mild hot sauce for a milder Buffalo wing.
Increase the amount of hot sauce for extra heat.
Add cayenne pepper or a few drops of extra-hot pepper sauce for a fiery version.
Make-Ahead Tips
The wings can be cooked ahead and reheated before tossing with sauce.
The Buffalo sauce may be prepared several days in advance and refrigerated.
Serving Suggestions
Serve with celery sticks, carrot sticks, ranch dressing, or blue cheese dressing.
Pair with fries, onion rings, potato wedges, or coleslaw.
Perfect for game days, tailgating, sports parties, and casual entertaining.
HOT CHICKEN WINGS 2 (Simple Buffalo Heat Done Right)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry with paper towels.
- Choose one of the following cooking methods.
- Frying Method
- Heat enough vegetable oil to cover the wings to 360°F (182°C).
- Fry the wings in batches for 12 to 15 minutes, or until crispy, golden brown, and fully cooked.
- Remove and drain on paper towels.
- Baking Method
- Preheat the oven to 450°F (232°C).
- Arrange the wings in a single layer on a baking sheet.
- Bake for approximately 45 minutes, turning once halfway through cooking.
- Continue baking until crispy and the internal temperature reaches 165°F (74°C).
- Sauce
- In a large mixing bowl, whisk together the melted butter and hot sauce until fully blended.
- Immediately add the hot wings to the bowl.
- Toss until all wings are evenly coated.
- Serve immediately while hot.
Nutrition
Notes
Increase the amount of hot sauce for extra heat.
Add cayenne pepper or a few drops of extra-hot pepper sauce for a fiery version. Make-Ahead Tips The wings can be cooked ahead and reheated before tossing with sauce.
The Buffalo sauce may be prepared several days in advance and refrigerated. Serving Suggestions Serve with celery sticks, carrot sticks, ranch dressing, or blue cheese dressing.
Pair with fries, onion rings, potato wedges, or coleslaw.
Perfect for game days, tailgating, sports parties, and casual entertaining.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Buffalo wing recipes that combine crispy chicken with a simple butter and hot sauce coating.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 345
Protein: 24 g
Carbohydrates: 1 g
Fat: 27 g
Saturated Fat: 9 g
Cholesterol: 110 mg
Sodium: 890 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 10 minutes
Marinate Time: None
Cook Time: 15 minutes (fried) or 45 minutes (baked)
Total Time: 25 minutes (fried) or 55 minutes (baked)
Yield: 2 to 6 servings
Difficulty: Easy
