The Ultimate Crispy Buffalo Wings You’ll Crave Every Game Day

Ingredients for Crispy Buffalo Wings

• 3 lbs chicken wings (flats and drumettes, separated, patted very dry): The star of our crispy buffalo wings! Patting them dry is absolutely essential for achieving that ultimate crispy skin. Don’t skip this crucial step for best results.
• 2 tablespoons aluminum-free baking powder: This is the secret ingredient for truly crispy skin, creating tiny air bubbles that render fat. Ensure it’s aluminum-free to avoid any metallic taste.
• 1 tablespoon olive oil: Helps the baking powder adhere to the wings and promotes even browning in the oven. A light coating is all you need for perfect crispness.
• 1/2 cup Frank’s RedHot Original Hot Sauce: The iconic and essential base for classic buffalo sauce, delivering that signature tangy heat. Accept no substitutes for authentic flavor in these crispy buffalo wings.
• 1/2 cup (1 stick) unsalted butter, melted: Provides richness and smooths out the heat of the hot sauce, creating a balanced and luscious coating. Unsalted butter allows you to control the overall seasoning.
• 1 teaspoon garlic powder: Adds a foundational savory depth to the buffalo sauce, complementing the heat and tang perfectly. It’s a key flavor builder for delicious wings.
• 1/2 teaspoon onion powder: Enhances the overall umami and savory profile of the sauce, providing a subtle but important background flavor. A little goes a long way.
• 1 teaspoon smoked paprika: Contributes a beautiful color and a subtle smoky nuance to the wings, adding complexity beyond just heat. It’s an excellent flavor enhancer.
• 1 teaspoon kosher salt: Essential for seasoning the chicken from the inside out and bringing all the flavors to life. Adjust to your preference for perfectly seasoned wings.
• 1/2 teaspoon freshly ground black pepper: Adds a touch of earthy spice and a subtle kick, complementing the other seasonings. Freshly ground makes a big difference.
• 1/2 cup blue cheese dressing: The classic, creamy, and cool counterpoint to the spicy wings, offering a refreshing dip. A good quality dressing elevates the experience.
• 4-5 celery stalks, cut into sticks: Provides a crisp, refreshing crunch and a palate cleanser between bites of rich, spicy wings. An absolute must-have side for buffalo wings.

How to Make Crispy Buffalo Wings

Prep Wings:

Pat your chicken wings very dry with paper towels. In a large bowl, toss the wings with baking powder, olive oil, salt, and pepper until evenly coated. This ensures ultimate crispiness for your Crispy Buffalo Wings.

Arrange Wings:

Arrange the coated wings in a single layer on a wire rack set over a baking sheet. Make sure they have enough space for air circulation. This setup is key for achieving super Crispy Buffalo Wings.

Make Sauce:

While the wings bake, combine Frank’s RedHot, melted butter, garlic powder, onion powder, and smoked paprika in a saucepan. Whisk until smooth and warm through. This tangy buffalo sauce makes the wings irresistible.

Bake Wings:

Preheat oven to 400°F (200°C). Bake wings for 45-60 minutes, flipping halfway, until golden brown and super crispy. The internal temperature should reach 165°F (74°C) for perfect doneness.

Sauce Wings:

Once baked, transfer the hot, crispy wings to a large bowl. Pour the warm buffalo sauce over them and toss gently until every piece is thoroughly coated. This step brings the flavor together for the Crispy Buffalo Wings.

Serve Fresh:

Transfer your Ultimate Crispy Buffalo Wings to a serving platter. Serve immediately with a side of cool blue cheese dressing and crisp celery sticks. Enjoy these game-day favorites while they’re hot!

How to Store Crispy Buffalo Wings

To store leftover Crispy Buffalo Wings, place them in an airtight container and refrigerate promptly. They will stay fresh for 3-4 days. Don’t leave them out at room temperature for too long, or they’ll become unsafe and soggy – a mistake I’ve made! Discard if they develop any off-smell or slimy texture.

For make-ahead, prep seasoned wings up to 24 hours in advance, refrigerating on the wire rack. The buffalo sauce can also be made a day ahead. Assemble and bake just before serving for best crispness. Reheat in a single layer on a baking sheet to help regain texture.

What to Serve with Crispy Buffalo Wings

Serve these Crispy Buffalo Wings hot off the platter, making them perfect for any gathering. For a festive touch, arrange them artfully on a large tray with plenty of blue cheese dressing and crisp celery sticks for dipping. They pair wonderfully with a cold beer or sparkling cider, ensuring everyone can enjoy the game day experience.

My personal favorite way to serve them is straight from the oven, still sizzling, alongside a generous bowl of homemade ranch dressing and extra celery. This simple approach lets the tangy, crispy wings truly shine, making every bite an absolute delight.

Frequently Asked Questions

→ Why do I need Frank’s RedHot for The Ultimate Crispy Buffalo Wings?

You must use Frank’s RedHot Original Hot Sauce for that authentic tangy flavor profile. Other brands simply don’t deliver the same taste, a mistake I’ve made often. Trust me, it’s essential for these Crispy Buffalo Wings.

→ How do I prevent soggy Crispy Buffalo Wings at home?

Pat your wings very dry and coat them thoroughly with baking powder. This crucial step creates a super crispy skin. Skipping it results in soggy wings, a common mistake I learned from.

→ How long can I store leftover Crispy Buffalo Wings safely?

Leftover Crispy Buffalo Wings will stay fresh in an airtight container in the refrigerator for 3-4 days. Don’t leave them at room temperature too long, or they become unsafe and soggy. Reheat on a baking sheet.

→ Can I make The Ultimate Crispy Buffalo Wings ahead of time or freeze them?

You can prep seasoned wings up to 24 hours ahead, refrigerating on the wire rack. The sauce can also be made a day in advance. I don’t recommend freezing cooked wings as they lose their crispness when reheated.

→ What if I don’t have a wire rack for baking these wings?

While a wire rack is best for air circulation and crispiness, you can bake them directly on a parchment-lined baking sheet. Just be sure to flip them more frequently to prevent sticking and ensure even browning.