Buffalo Wings Recipe For Game Day Glory

I’m giving you the secret to wings that’ll make you the game day hero: pat those chicken wings bone-dry, toss them with baking powder and salt, then bake at 400°F on a wire rack for 45-60 minutes until they’re shatteringly crisp. While they’re cooking, I’ll melt butter with Frank’s RedHot to create that classic tangy sauce, then toss everything together once the wings hit 165°F internal temp. Stick around because I’ve got the full breakdown on timing, temperatures, and all those little tricks that separate soggy disappointments from crispy perfection.

Quick Overview

• Coat dry wings with baking powder and salt, then bake at 400°F for 45-60 minutes on a wire rack for shatteringly crispy skin.
• Melt butter with Frank’s Red Hot sauce, whisking until smooth, then toss hot wings in the tangy mixture for maximum flavor.
• Serve wings with classic celery sticks, carrot sticks, and blue cheese or ranch dressing for the perfect game day presentation.
• Turn wings every 20 minutes while baking and cook until they reach 165°F internal temperature for juicy, evenly crisped results.
• Pair with game day sides like loaded nachos, coleslaw, or potato skins, plus cold beer for the ultimate viewing experience.

Why You’ll Love these Buffalo Wingst

Whether you’re hosting a crowd of rowdy sports fans or just craving something dangerously addictive on a Tuesday night, these buffalo wings deliver exactly what you want: shatteringly crispy skin that gives way to juicy, tender meat, all wrapped in a tangy, buttery sauce that’ll have you licking your fingers like nobody’s watching.

I’m talking about wings that actually stay crispy, not those sad, soggy disappointments that collapse the moment sauce touches them. The secret? Baking powder creates this almost magical coating that crisps up like you’ve got a professional fryer.

And the sauce strikes that perfect balance between spicy heat and rich, buttery comfort. You’ll want celery sticks and ranch nearby, sure, but honestly, you might forget they exist once you start eating.

What Ingredients are in Buffalo Wings?

Look, this isn’t one of those recipes with a grocery list longer than your arm. Buffalo wings are beautifully simple, which is probably why they’ve survived decades of game days without anyone trying to make them fancier than they need to be. You’ve got your wings, your coating situation, and that iconic sauce that makes everything worth it.

For the Wings:

• 3 to 4 pounds bone-in, skin-on chicken wing portions (drumettes and flats separated, or you can buy them whole and separate them yourself)
• 1 to 2 tablespoons baking powder (not baking soda, don’t mix these up or you’ll be sad)
• Salt and black pepper to taste
• Optional for frying: all-purpose flour, paprika, garlic powder, cayenne pepper for coating

For the Buffalo Sauce:

• 6 tablespoons (or up to 2 sticks if you’re feeling indulgent) unsalted butter
• 1/3 to 1 cup Frank’s Red Hot or similar cayenne pepper-based hot sauce
• 1 tablespoon white vinegar
• 1 teaspoon Worcestershire sauce
• 3 tablespoons honey (optional, but really good if you’re not trying to prove anything to anyone about heat tolerance)
• Tabasco sauce to taste if you want extra kick

For Serving:

• Celery sticks
• Carrot sticks
• Blue cheese or ranch dressing for dipping

The wings themselves should have the skin on, that’s non-negotiable unless you hate happiness and texture.

And notice how the sauce is basically just butter and hot sauce with some supporting players? That’s the genius of buffalo wings.

Don’t overthink the hot sauce choice either, Frank’s Red Hot is the classic for a reason, though any cayenne-based sauce works.

The honey is totally optional, but it does this nice thing where it mellows the heat just enough that you can actually taste what you’re eating instead of just suffering through it.

Which, depending on your personality, might be exactly what you want or absolutely not the point.

How to Make these Buffalo Wingst

Crank your oven to 400°F and give it time to actually get there, none of this impatient preheating business. While that’s happening, pat your 3 to 4 pounds of chicken wings completely dry with paper towels, because moisture is the enemy of crispiness and we’re not here to make soggy disappointments.

Toss those wings with about 1 to 2 tablespoons of baking powder (seriously, not baking soda, I can’t stress this enough), plus a good amount of salt and black pepper. The baking powder does this magical chemical thing that dries out the skin, which is exactly what you want.

Set up a wire rack over a baking sheet, arrange the wings on it in a single layer so they’re not touching, and slide that into the oven. Now here’s where patience becomes a virtue you didn’t know you needed: bake for about 45 to 60 minutes, turning them every 20 minutes so they crisp up evenly on all sides. You’re looking for golden brown and crispy, not pale and sad.

If You’re Frying:

Mix up your coating with some all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper, then toss your 3 to 4 pounds of wings in it until they’re lightly coated.

Get your oil to 350°F, which you should actually check with a thermometer unless you enjoy playing guessing games with hot oil. Working in batches so you don’t overcrowd the pot and drop the temperature, fry the wings for about 7 to 8 minutes, shaking the basket or moving them around with a spider strainer so they don’t stick together and cook unevenly.

They should come out golden brown and cooked through, with an internal temperature of 165°F if you want to be technical about it. Drain them on paper towels while you handle the sauce situation.

The Sauce and The Toss:

For the sauce, melt 6 tablespoons of unsalted butter over low heat in a saucepan, then whisk in anywhere from 1/3 to 1 cup of Frank’s Red Hot depending on how much you want sauce versus how much you want to coat versus drown your wings.

Add 1 tablespoon white vinegar, 1 teaspoon Worcestershire sauce, and if you’re going the honey route, throw in those 3 tablespoons now. Whisk it all together until it’s smooth and unified, add Tabasco if you’re feeling bold.

Once your wings are done and have rested for just a minute or two so they’re not actively steaming, dump them into a big bowl, pour that warm sauce over them, and toss until every wing is thoroughly coated in that glossy orange goodness.

Get them onto a serving platter immediately with your celery sticks, carrot sticks, and either blue cheese or ranch dressing, because nobody wants to eat cold wings when they could be eating hot ones.

Buffalo Wings Substitutions and Variations

If you’re staring into your fridge realizing you don’t have everything on the classic buffalo wings checklist, or you just want to switch things up because making the same recipe every single time gets boring, I’ve got you covered with substitutions that actually work.

No Frank’s Red Hot? Any cayenne-based hot sauce will do the job, though you might need to adjust the amount based on heat level.

Out of butter? Margarine or even olive oil works, though you’ll lose some of that rich, creamy coating.

For the flour mixture, swap all-purpose with cornstarch for an even crispier exterior.

Want less heat? Mix in more honey or brown sugar.

Craving something different? Try teriyaki sauce, garlic parmesan, or honey mustard instead of buffalo.

What to Serve with Buffalo Wings

Buffalo wings are the star of the show, but let’s be honest, they need a supporting cast to really shine. I always serve mine with crisp celery and carrot sticks, because what’re wings without that satisfying crunch between bites?

Blue cheese or ranch dressing is non-negotiable for dipping, and I’m not getting into that debate today.

Want to make it a full spread? Add some loaded nachos, creamy coleslaw, or cheesy potato skins on the side. French fries work too, obviously.

And don’t forget plenty of napkins, because let’s face it, buffalo wings turn everyone into messy toddlers. Keep cold beer or lemonade nearby to tame the heat, and you’ve got yourself a game day feast worth bragging about.

Final Thoughts

When you nail your first batch of truly crispy buffalo wings—you know, the kind where the sauce clings just right and that first bite makes you forget about every mediocre wing you’ve ever eaten—you’ll realize it’s not actually that complicated.

The secret’s always been right there: good hot sauce, real butter, wings that get properly crispy. That’s it.

I’m telling you, once you’ve got these fundamentals down, you’ll wonder why you ever settled for soggy takeout wings that cost twice as much.

Will your kitchen smell like a fryer for a day? Sure.

Will your friends suddenly want to come over every Sunday? Absolutely.

And honestly, that’s the best problem to have when game day rolls around.

Frequently Asked Questions

Can I Make Buffalo Wings Ahead of Time and Reheat Them?

You can totally make buffalo wings ahead of time, though I’ll be honest, they won’t be quite as crispy as fresh ones.

Here’s what I’d do: cook the wings completely, let them cool, then store them unsauced in the fridge for up to two days.

When you’re ready, reheat them in a 400°F oven for about 10-15 minutes until they’re hot and crispy again, then toss them in warm buffalo sauce right before serving.

How Do I Store Leftover Buffalo Wings Properly?

I store leftover buffalo wings in an airtight container in the fridge, and they’ll keep for three to four days.

Here’s my trick though: I separate the wings from any extra sauce using paper towels first, because sitting in that buttery sauce makes them soggy.

If you’ve got a ton of leftovers, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.

What Internal Temperature Should Chicken Wings Reach for Food Safety?

165°F is the magic number for chicken wings, and hitting it reduces your food poisoning risk by over 99%.

I always stick my instant-read thermometer into the thickest part of the wing, avoiding the bone because that’ll give you a false reading.

Once it hits 165°F, you’re golden, literally and figuratively.

No guessing games, no hoping for the best, just safe, delicious wings every single time.

Can I Use an Air Fryer to Make Buffalo Wings?

Absolutely, I’d even say an air fryer is perfect for buffalo wings.

Set it to 400°F and cook your seasoned wings for about 25-30 minutes, flipping them halfway through. The circulating hot air crisps up that skin beautifully, almost like deep frying but without all the oil mess.

Just don’t overcrowd the basket, or they’ll steam instead of crisp. Once they’re golden and cooked through, toss them in your buffalo sauce and you’re golden.

How Do I Prevent Buffalo Sauce From Making Wings Soggy?

I’ll keep your wings crispy by tossing them in sauce right before serving, not letting them sit around getting sad and soggy.

Here’s my move: after they’re cooked, let them rest on a wire rack for maybe two minutes—this lets steam escape so the skin stays crisp.

Then I toss them quickly in warm buffalo sauce, coating every inch, and serve immediately.

The key? Speed and timing, my friend.