Skip to content

Dinner - Buffalo Wings

Spicy, crispy, buttery Buffalo Wings — perfect for game night or comfort cravings. This recipe blends traditional oven-drying with a double-cooked finish for maximum crunch and flavor.

image.png

🧂 Ingredients

For the Wings: - 4 lb (1.8 kg) whole chicken wings (about 12 wings, yields 24 pieces when split) - Salt, to taste - ½ gallon (2 L) frying oil (light olive oil, canola oil, or other high-smoke-point oil)

For the Buffalo Sauce: - 1 stick (115 g) unsalted butter - 3–4 cloves (15 g) garlic, minced - 1 cup (250 g) hot sauce (e.g., Frank's RedHot) - 3 tbsp (40 g) Worcestershire sauce - 3 tsp (8 g) cornstarch

🔥 Instructions

1. Prep the Wings

  • Preheat oven to 250°F (120°C).
  • Cut each whole wing into drumettes and flats, discarding or saving the tips for stock.
  • Place wings on a wire rack set over a sheet tray and salt both sides.
  • Bake for 15 minutes to partially cook and dry the surface.

2. Make the Buffalo Sauce

  • In a saucepan over medium heat, melt the butter and add the minced garlic.
  • Fry garlic gently for 5 minutes until fragrant (don’t brown).
  • In a separate bowl, whisk together the hot sauce, Worcestershire sauce, and cornstarch.
  • Add this mixture to the butter and garlic. Bring to a simmer, whisking until smooth.
  • Once thickened, remove from heat and set aside.

3. Fry the Wings

  • Heat oil in a large, heavy-bottomed pot to 350°F (175°C). Ensure oil does not fill more than halfway up the pot.
  • Fry the wings in 2 batches, about 10 minutes each, until crispy and golden brown.
  • Remove with a slotted spoon and let excess oil drain.

4. Sauce & Serve

  • While wings are still hot, toss in a large bowl with the prepared buffalo sauce until evenly coated.
  • Serve immediately with celery sticks and blue cheese or ranch dressing, if desired.

🍽️ Yields

Serves about 4–6 hungry wing lovers.

Enjoy the bold, buttery heat!

Garlic Parmesan Wing Sauce

A creamy, umami-rich alternative to classic buffalo, this Garlic Parmesan Wing Sauce pairs perfectly with crispy chicken wings or even veggie bites. Fast, easy, and full of flavor!

🧂 Ingredients

  • ½ cup (115 g) unsalted butter, melted
  • ½ cup (45 g) grated Parmesan cheese
  • 1 tsp (3 g) garlic powder
  • ½ tsp (2 g) onion salt
  • ¼ tsp (1 g) freshly ground black pepper

🥣 Instructions

  1. Gather your ingredients.

image.png

  1. In a medium bowl, combine:
  2. Melted butter
  3. Grated Parmesan
  4. Garlic powder
  5. Onion salt

  6. Black pepper

  7. Stir well until everything is fully blended and smooth.

image.png

  1. Toss with freshly cooked wings (fried, baked, or air-fried) and garnish with chopped herbs if desired.

image.png

🍗 Pro Tip

Use this sauce immediately while warm for best coating. If it cools down and thickens too much, just reheat gently.

🔥 Suggested Pairing

Serve with: - Crispy fried or baked wings - Celery sticks - Blue cheese or ranch dressing

⚖️ Nutrition (per serving)

  • Calories: 83
  • Fat: 9 g
  • Carbohydrates: 0 g
  • Protein: 1 g

This garlic parmesan sauce is a crowd-pleaser — smooth, cheesy, and full of savory goodness.

Classic Buffalo Wing Sauce

This Classic Buffalo Wing Sauce brings the perfect balance of heat, tang, and buttery richness. Whether you're tossing freshly fried wings or drizzling it over cauliflower bites, this sauce will deliver that iconic Buffalo flavor you crave.

🧂 Ingredients

  • ⅔ cup (160 ml) hot pepper sauce (e.g., Frank's RedHot)
  • ½ cup (115 g) unsalted butter, cold and cut into chunks
  • 1½ tbsp (22 ml) white vinegar
  • ¼ tsp (1.5 ml) Worcestershire sauce
  • ¼ tsp (0.5 g) cayenne pepper
  • ⅛ tsp (0.3 g) garlic powder
  • Salt, to taste

🔥 Instructions

  1. Gather all ingredients.

  2. In a small saucepan over medium heat, combine:

  3. Hot sauce
  4. Cold butter chunks
  5. Vinegar
  6. Worcestershire sauce
  7. Cayenne pepper
  8. Garlic powder

  9. Salt

  10. Whisk continuously as the butter melts and the mixture starts to combine.

  11. Once the sauce begins to bubble around the edges, remove from heat immediately.

  12. Give it a final whisk until smooth and glossy.

  13. Use immediately to coat wings, or allow to cool and store in the fridge for later use.

🍗 Serving Suggestion

Toss freshly cooked wings in the warm sauce until evenly coated. Serve with: - Celery sticks - Carrot sticks - Ranch or blue cheese dressing

🧊 Storage

Refrigerate leftovers in a sealed jar for up to 1 week. Reheat gently before using again.

A must-have for wing night — classic, fiery, and full of bold flavor!