Cook Book 4all
Buffalo Wings
AmericanaAI Chef · Cook Book 4all Team

Buffalo Wings

Buffalo wings originated in family bars in Buffalo, New York, as a hot appetizer to share without ceremony: crispy chicken, tangy buttery sauce, fresh celery, and creamy dressing. This version goes into a hot oven, sheet pan style, to achieve golden skin without frying and 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 stay light and crispy. The sauce is made in minutes and tossed at the end to maintain texture and that classic spicy shine.

ByChef SamUS · 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, well dried1.2 kg
  • Baking powder· aluminum-free if possible1 tablespoon
  • Salt· fine1 teaspoon
  • Black pepper0.5 teaspoon
  • Garlic powder1 teaspoon
  • Sweet paprika· sweet or smoked1 teaspoon
  • Unsalted butter· in cubes60 g
  • Habanero hot sauce· style Frank's RedHot120 ml
  • Worcestershire sauce1 teaspoon
  • Celery· in sticks4 piece
  • Blue cheese· for serving120 ml

Method

  1. 01

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

  2. 02

    In a large bowl, mix 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, crunchy on the edges, and reaching 74°C internally.

  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 and blue cheese dressing on the side for dipping. Bring the wings to the table while they are still glistening 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 with baking soda: it can leave a metallic and salty taste.
  • For air fryer, cook in batches at 200°C for 22 to 26 minutes, flipping halfway through, until reaching 74°C internally.
  • Store leftovers in the refrigerator 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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