The secret to achieving that perfect crispy buffalo wings isn’t just in the sauce – it’s in the technique. With over 1.42 billion wings consumed during Super Bowl weekend alone, this American classic deserves to be made right. Our recipe delivers that signature crispy exterior while keeping the meat juicy inside.
| Ingredient | Amount |
|---|---|
| Chicken Wings | 6 pieces |
| Hot Sauce | 1/4 cup |
| Butter | 2 tbsp |
| Baking Powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Ingredient | Amount |
|---|---|
| Chicken Wings | 12 pieces |
| Hot Sauce | 1/2 cup |
| Butter | 4 tbsp |
| Baking Powder | 1 tsp |
| Salt | 1/2 tsp |
| Ingredient | Amount |
|---|---|
| Chicken Wings | 24 pieces |
| Hot Sauce | 1 cup |
| Butter | 8 tbsp |
| Baking Powder | 2 tsp |
| Salt | 1 tsp |
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 31g |
| Fat | 42g |
| Carbohydrates | 2g |
| Sodium | 890mg |
Best served fresh, but you can prepare up to the second bake stage and finish just before serving.
Frank’s RedHot is traditional, but any cayenne-based hot sauce works well.
Add cayenne pepper to the sauce or use a hotter hot sauce variety.
Store in an airtight container for up to 3 days. Reheat in a 350°F oven until hot.
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