Traditional Dishes from United States
Buffalo Wings
Baked chicken wings until golden and crispy, covered with a bright Buffalo sauce made of butter, cayenne, and vinegar. Served with celery, carrots, and blue cheese dressing to balance the spiciness.
A classic American preparation to share: crispy baked wings, spicy sauce, and fresh garnishes.
01
Ingredients
Have everything ready before you begin.
- ✓2 pounds of chicken wings, separated into drumettes and flats
- ✓1 teaspoon of fine salt
- ✓1/2 teaspoon of black pepper
- ✓2 tablespoons of baking powder
- ✓4 tablespoons of unsalted butter
- ✓3/4 cup of cayenne hot sauce
- ✓1 tablespoon of white vinegar
- ✓1/2 teaspoon of garlic powder
- ✓4 stalks of celery, cut into sticks
- ✓4 carrot sticks
- ✓1/2 cup of blue cheese dressing
02
Step-by-step method
- 01
Dry and separate wings
Dry the wings completely with paper towels. If they are whole, separate them into drumettes and flats at the joints; discard the tips or reserve them for broth.
- 02
Prepare oven and rack
Preheat the oven to 425 °F (220 °C). Cover a large baking sheet with aluminum foil and place a rack on top. Arrange the wings with space between them.
- 03
Season the wings
Place the dried wings in a bowl. Add the salt, pepper, and baking powder. Mix until they are coated with a thin and uniform layer.
- 04
Bake and flip wings
Place the wings on the rack, with the skin side up when possible and without touching each other. Bake for 25 minutes and flip them carefully.
- 05
Finish cooking
Bake for another 25 to 30 minutes, until they are golden, crispy, and fully cooked. Thicker pieces should reach at least 165 °F (74 °C). If you want a darker exterior, broil for 1 or 2 minutes, watching closely.
- 06
Heat the Buffalo sauce
Melt the unsalted butter in a small saucepan over low heat. Add the cayenne sauce, white vinegar, and garlic powder. Stir until you get a smooth and hot mixture, without boiling.
- 07
Adjust the spiciness
For a milder version, use a less intense hot sauce and keep the same amount. Do not substitute the sauce with chili paste, as it would change the texture and acidity.
- 08
Coat wings with sauce
When they are crispy and cooked, transfer them directly to a clean bowl. Pour the warm sauce and mix quickly until they are all shiny and evenly coated.
- 09
Serve with garnishes
Place the wings on a platter with the celery and carrot sticks. Serve the blue cheese dressing in a separate bowl for dipping.
- 10
Serve immediately
Enjoy the freshly sauced wings to preserve the texture better. If you need to keep them warm, place them on a rack in a low oven and add the sauce just before serving.
- Dry the wings completely before seasoning to favor a crispy skin.
- Use baking powder, not baking soda, to get a crisper skin.
- Leave space between the pieces on the rack to allow for air circulation.
- Add the sauce immediately after baking and serve the wings right away.
- Leftovers can be refrigerated in a covered container for up to three days and reheated in a hot oven or air fryer; the skin will be crisper when freshly made.