Classic 3-Ingredient Buffalo Wings
Enjoy a classic appetizer with these easy-to-make buffalo wings. Crispy chicken is coated in a tangy and buttery hot sauce, perfect for game day or any gathering.
Equipment
- wire rack
- baking sheet
- large bowl
- heavy-bottomed pot or Dutch oven
- small saucepan
- slotted spoon
- paper towels
Ingredients
Main Ingredients
- 2-3 pounds chicken wings (drumettes and flats)
- 1/2 cup Frank's RedHot original cayenne pepper sauce
- 1/2 cup unsalted butter
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil (for frying, if applicable)
- Salt
- black pepper
Instructions
Preparation
- Separate whole chicken wings into drumettes and flats, then pat them thoroughly dry with paper towels and season with salt and pepper.
- To fry, heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350-375°F (175-190°C), then fry wings in batches for 8-12 minutes until golden, crispy, and cooked to 165°F (74°C); drain on a wire rack.
- To bake, preheat oven to 400°F (200°C), arrange wings on a wire rack over a baking sheet, and bake for 45-60 minutes, flipping once, until crispy and cooked through.
- While wings cook, melt unsalted butter in a small saucepan over medium-low heat; remove from heat and stir in Frank's RedHot sauce and optional garlic powder until combined, then keep warm.
- After wings have rested, transfer them to a large bowl, pour the warm buffalo sauce over them, and toss until evenly coated; serve immediately with desired accompaniments.
Notes
For extra crispy baked wings, increase oven temperature to 425°F (220°C) for the last 10-15 minutes, monitoring closely to prevent burning. Serve with blue cheese or ranch dressing, and celery and carrot sticks for a complete experience.