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Buffalo Wings
AmericanaAI Chef · Cookbook4all Team

Buffalo Wings

Buffalo wings originated in family bars in Buffalo, New York, as a hot appetizer meant for sharing without ceremony: crispy chicken, tangy buttery sauce, fresh celery, and creamy dressing. This version goes in the oven at high heat, sheet pan style, to achieve golden skin without frying and with less mess during the week. The honest trick is to dry the wings very well and use a bit of baking powder, which helps the surface become light and crispy. The sauce comes together in minutes and is mixed at the end to retain texture and that classic spicy shine.

ByChef Sam🇺🇸 US · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

50 min

Total

65 min

Yield

4 servings

Origin

US · Estados Unidos

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Ingredients

Adjust diners to recalculate quantities.
  • Chicken wings· separated into drumettes and flats, very dry1.2 kg
  • Baking powder· aluminum-free if possible1 tbsp
  • Salt· fine1 tsp
  • Black pepper0.5 tsp
  • Garlic powder1 tsp
  • Sweet paprika· sweet or smoked1 tsp
  • Unsalted butter· cubed60 g
  • Habanero hot sauce· style Frank's RedHot120 ml
  • honey· adjust the heat without making it sweet1 tbsp
  • Worcestershire sauce1 tsp
  • Celery· in sticks4 piece
  • Blue cheese· for serving120 ml

Method

  1. 01

    Preheat the oven to 220°C. Dry the chicken wings with paper towels until the skin feels matte; this step helps them brown instead of steaming.

  2. 02

    In a large bowl, mix the baking powder, salt, ground black pepper, garlic powder, and paprika. Add the chicken wings and toss until evenly coated.

  3. 03

    Arrange the wings on a rack-lined baking sheet, leaving space between each piece. Bake for 25 minutes at 220°C, flip, and bake for another 20 to 25 minutes, until well browned, crispy on the edges, and reaching 74°C internal.

  4. 04

    While they bake, melt the unsalted butter in a small saucepan over low heat. Add the cayenne hot sauce, honey, and Worcestershire sauce; mix and cook for 2 minutes, just until the sauce looks shiny and slightly thickened.

  5. 05

    Transfer the hot wings to a clean bowl. Pour the buffalo sauce over them and toss gently for 1 minute, until all pieces are well coated without breaking the crispy skin.

  6. 06

    Serve immediately with celery sticks on the side and blue cheese dressing for dipping. Bring the wings to the table while they are still shiny and steaming.

Chef tips

  • If you want them milder, use 90 ml of hot sauce and increase the honey to 2 tbsp; if you want them spicier, add a bit more sauce at the end.
  • Do not substitute baking powder for baking soda: it can leave a metallic and salty flavor.
  • For air fryer, cook in batches at 200°C for 22 to 26 minutes, flipping halfway, until reaching 74°C internal.
  • Store leftovers in the fridge for up to 3 days; reheat at 200°C for 8 to 10 minutes to regain some texture.

Classifications

Americanaeverydaydinnerall year

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