Spicy Buffalo Wings Recipe

Chicken wings: These are the star of the dish, providing a juicy and tender base for the spicy coating.

Frank's RedHot hot sauce: A classic choice for buffalo wings, offering a perfect blend of heat and tanginess.

Unsalted butter: Melted to create a rich and creamy sauce that balances the heat of the hot sauce.

Garlic powder: Adds a subtle, savory depth to the sauce.

Onion powder: Enhances the overall flavor with a hint of sweetness and umami.

Paprika: Provides a mild, smoky flavor that complements the heat.

Salt: Enhances all the flavors and ensures the wings are well-seasoned.

Black pepper: Adds a touch of heat and complexity to the seasoning mix.

For an extra layer of flavor, consider marinating the chicken wings in the hot sauce mixture for at least an hour before baking. This allows the spices and sauce to penetrate the meat more deeply, resulting in a more robust taste. Additionally, if you prefer your wings extra crispy, try placing them on a wire rack set over the baking sheet. This allows air to circulate around the wings, ensuring they cook evenly and achieve a delightful crispiness.

• 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.