Bold, Fiery, and Unforgettably Crispy

Few finger foods deliver the addictive heat and crunch of buffalo wings. Perfect for game day, backyard BBQs, or anytime you need a flavor-packed snack, these wings are a timeless American classic. Chef Ed’s version honors the original recipe with a few elevated tweaks to ensure every bite is crispy, juicy, and dripping with just the right amount of kick.

A Bite of History

Buffalo wings were first served in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo whipped them up using leftover chicken wings, deep-fried them, and tossed them in hot sauce and butter for her son and his friends. They quickly became a hit and are now a global staple, especially beloved in the U.S. during football season and tailgating parties.

Though many sauces exist today—honey BBQ, garlic parmesan, Korean gochujang—the classic buffalo sauce remains the gold standard: tangy, spicy, buttery, and deeply satisfying.

Ingredients

For the Wings (serves 4):

  • 2 lbs chicken wings, split at the joint, tips removed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp baking powder (NOT baking soda—this helps with crispiness)

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  • Vegetable oil (for deep frying, or substitute air-fryer or oven instructions below)

For the Buffalo Sauce:

  • ½ cup Frank’s RedHot Original Sauce (or other cayenne pepper hot sauce)
  • 4 tbsp unsalted butter
  • 1 tbsp white vinegar
  • ½ tsp Worcestershire sauce
  • ¼ tsp cayenne pepper (optional for extra heat)
  • Pinch of garlic powder

Optional Sides:

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

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

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Step 1: Prep the Wings
Pat chicken wings dry with paper towels. Dry wings = crispy wings. Toss them in a bowl with baking powder, salt, pepper, garlic powder, and paprika. Let sit while the oil heats.

Step 2: Heat the Oil
Fill a large heavy pot or deep fryer with 2–3 inches of vegetable oil. Heat to 375°F (190°C). Carefully fry the wings in batches for 10–12 minutes, until golden brown and crispy. Don’t overcrowd the pot—fry in 2 or 3 batches.

Step 3: Make the Sauce
While the wings fry, melt the butter in a saucepan over low heat. Whisk in the hot sauce, vinegar, Worcestershire, cayenne, and garlic powder. Keep warm but don’t boil.

Step 4: Toss and Serve
Once the wings are done, transfer them to a wire rack or paper towels to drain. Toss immediately in the warm buffalo sauce until evenly coated. Serve hot with celery, carrots, and blue cheese or ranch on the side.

Chef Ed’s Alternate Methods

Air Fryer Version:

  • Preheat air fryer to 400°F.
  • Cook wings in a single layer for 25 minutes, flipping halfway through.
  • Toss in sauce before serving.

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  • Preheat oven to 425°F.
  • Arrange wings on a rack over a foil-lined baking sheet.
  • Bake for 40–45 minutes, turning once, until golden and crispy.
  • Toss in buffalo sauce just before serving.

Why It Works

The secret to Chef Ed’s ultimate buffalo wings lies in technique:

  • Drying and seasoning the wings before cooking enhances texture.
  • Baking powder helps achieve a crackly crust.
  • The sauce-to-wing ratio is carefully balanced—coated, not drowned.
  • And most importantly, the butter-based sauce adds a luxurious mouthfeel that elevates simple heat into full-blown flavor.

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  • Let wings rest uncovered in the fridge overnight for maximum crisp.
  • Serve immediately after tossing in sauce—don’t let them sit and get soggy.
  • Want smoky heat? Try smoked paprika in the dry rub.
  • Prefer milder? Use half the hot sauce or mix in a tablespoon of honey.

 

 

 

 

References