Spicy Buffalo Wings Recipe

Chicken wings: The main part of the dish, usually split and with tips removed for even cooking.

Hot sauce: Provides the spicy, tangy flavor that buffalo wings are known for, often a cayenne pepper-based sauce.

Unsalted butter: Adds richness and balances the heat from the hot sauce.

Garlic powder: Gives a mild garlic flavor without the texture of fresh garlic.

Onion powder: Adds a subtle sweetness and depth to the sauce.

Paprika: Brings a smoky, slightly sweet flavor and a nice color to the wings.

Salt: Enhances all the other flavors in the recipe.

Black pepper: Adds a little extra kick and warmth to the seasoning.

One of the most important steps in this Spicy Buffalo Wings Recipe is making sure the chicken wings get coated evenly with the sauce. When you toss the wings in the bowl with the hot sauce, melted butter, and spices, you want every piece to have a good layer of flavor. Here’s a simple way to do it:

1. Put the wings in a big enough bowl so they have room to move around.
2. Pour the sauce mixture over the wings.
3. Use your hands or a big spoon to gently lift and turn the wings, making sure each one gets covered.
4. Keep tossing and turning for about 2 to 3 minutes until you see the sauce sticking well to all the wings.

Doing this helps the spices and sauce stick to the wings instead of just sitting at the bottom of the bowl. That way, when you bake them, every bite is packed with that spicy, buttery flavor. Plus, it helps the wings cook more evenly because the sauce is spread out nicely.

I remember the first time I made these wings, I didn’t toss them enough and some wings barely had any sauce. They tasted okay, but not nearly as good as the ones that were fully coated. Now, I always take a little extra time to toss them well—it’s worth it! Also, if you’re in a hurry, you can cover the bowl with plastic wrap and shake it gently. Just be careful not to spill!

Getting this step right makes the whole baking part smoother and the wings tastier, so don’t skip it. Your taste buds will thank you!

• chicken wings - Substitute with cauliflower florets: Cauliflower provides a vegetarian alternative that can mimic the texture of chicken wings when roasted or fried.

• frank's redhot hot sauce - Substitute with sriracha sauce: Sriracha offers a similar level of heat and tanginess, although it has a slightly different flavor profile.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and richness.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic will give a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions can provide a more robust flavor, though they will add texture as well.

• paprika - Substitute with cayenne pepper: Cayenne pepper will increase the heat level, so use sparingly if you prefer a milder flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture and a slightly different taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often described as more earthy.

• Allow the chicken wings to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the wings in an airtight container or wrap them tightly in aluminum foil. Store them in the refrigerator for up to 3-4 days.

• If you plan to keep the wings longer, freezing is your best bet. Arrange the cooled wings in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the container with the date to keep track of freshness.

• When you're ready to enjoy the wings again, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. You can also use an air fryer for a quicker, crispier result.

• If you prefer a saucier finish, toss the reheated wings in a fresh batch of hot sauce and melted butter mixture before serving.

• Preheat your oven to 350°F (175°C). Arrange the leftover chicken wings on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes or until they are heated through and the skin is crispy again.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and place the wings in a single layer in the basket. Heat them for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the buffalo wings in the skillet and cover with a lid. Cook for about 5 minutes, flipping occasionally, until they are heated through and the skin is crisp.

• If you're in a hurry, the microwave can be your friend. Place the wings on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are evenly warmed. Note that this method might not keep the skin as crispy as other methods.

• For a smoky twist, reheat the wings on a grill. Preheat the grill to medium heat and place the wings on the grates. Grill for about 5-10 minutes, turning occasionally, until they are heated through and have a slight char for added flavor.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C) to ensure they are crispy and fully cooked.

• Mixing bowl: A large bowl used to combine the hot sauce, melted butter, and spices, and to coat the chicken wings evenly with the sauce.

• Baking sheet: A flat sheet used to place the chicken wings on for baking in the oven.

• Parchment paper: Used to line the baking sheet to prevent the wings from sticking and to make cleanup easier.

• Tongs: Handy for turning the chicken wings halfway through the baking process to ensure even cooking.

• Measuring cups: Used to accurately measure the hot sauce and melted butter.

• Measuring spoons: Used to measure the garlic powder, onion powder, paprika, salt, and black pepper.

• Cooling rack: Optional, but useful for letting the wings cool slightly after baking to maintain their crispiness.

Pre-mix the sauce: Combine hot sauce, melted butter, and spices in advance and store in the fridge. This saves time when you're ready to cook.

Use a baking rack: Place wings on a rack over a baking sheet for even cooking and crispiness without needing to flip them.

Batch cooking: Double the chicken wings and freeze half. Next time, just thaw and bake.

Quick marination: Toss wings in the sauce and let them sit for 10 minutes while the oven preheats for a quick flavor boost.