Description
These Hot Chicken Wings are a timeless favorite featuring crispy wings coated in a rich buttery hot sauce glaze. Whether fried or baked, they deliver the perfect combination of heat, tang, and savory flavor that has made Buffalo-style wings a game-day staple for generations.
Flavor Profile
Spicy, buttery, tangy, savory, classic
Equipment Needed
Large deep skillet or deep fryer (optional)
Deep-fry thermometer
Baking sheet
Aluminum foil (optional)
Large mixing bowl
Whisk
Tongs
Paper towel-lined tray
Measuring cups
Serving platter
Ingredients
2½ pounds chicken wings, separated
Vegetable oil, for frying (optional)
6 ounces hot sauce
½ cup butter, melted
Blue cheese dressing, for serving (optional)
Celery sticks, for serving (optional)
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- 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 bowl, whisk together the hot sauce and melted butter until smooth.
- Immediately add the hot wings to the bowl.
- Toss thoroughly until every wing is evenly coated.
- Transfer to a serving platter and serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Use a milder hot sauce for a gentler version.
Substitute some or all of the hot sauce with a hotter pepper sauce for additional heat.
Add cayenne pepper for an extra-spicy variation.
Make-Ahead Tips
The wings may be cooked ahead and reheated before tossing with the sauce.
The Buffalo sauce can 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, coleslaw, or potato salad.
Perfect for game days, tailgating, parties, and casual gatherings.
HOT CHICKEN WINGS (Classic Buffalo-Style Southern Heat)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Choose one of the following cooking methods.
- 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.
- 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).
- In a large bowl, whisk together the hot sauce and melted butter until smooth.
- Immediately add the hot wings to the bowl.
- Toss thoroughly until every wing is evenly coated.
- Transfer to a serving platter and serve immediately.
Nutrition
Notes
Substitute some or all of the hot sauce with a hotter pepper sauce for additional heat.
Add cayenne pepper for an extra-spicy variation. Make-Ahead Tips The wings may be cooked ahead and reheated before tossing with the sauce.
The Buffalo sauce can 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, coleslaw, or potato salad.
Perfect for game days, tailgating, parties, and casual gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic Buffalo wings and Southern-style hot wing recipes that combine crispy chicken with a simple buttery hot sauce coating.
Source: Southern Living
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: 45 minutes
Total Time: 55 minutes
Yield: 2 to 6 servings
Difficulty: Easy
