Buffalo Chicken Wings Recipe

Serve the buffalo wings hot with a side of celery sticks and ranch or blue cheese dressing.
Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Variations:

Honey-Garlic Glaze: Add 1/4 cup honey and 2 tablespoons soy sauce to the buffalo sauce mixture for a sweeter, stickier, darker glaze.
Teriyaki Glaze: Use teriyaki sauce instead of hot sauce for a savory, umami flavor and a darker color.
Gochujang Glaze: For a Korean-inspired flavor, incorporate gochujang (Korean chili paste) into the sauce. Adjust the amount according to your spice preference.
FAQ:
How do I know when the wings are fully cooked?
The wings should be golden brown and have an internal temperature of 165°F (74°C) when measured with a meat thermometer.

Can I bake the wings instead of frying them?
Yes, you can bake the wings at 400°F (200°C) for 25-30 minutes, flipping halfway through for even crispiness.

Can I make the buffalo wings in advance?
While the wings are best served fresh, you can prep the wings by coating them in flour and storing them in the fridge until you’re ready to fry.