Ingredients:

  • 2.5 lbs (1.13 kg) Chicken Wings, cut into drumettes and wingettes
  • 1 tbsp (15 ml) Kosher Salt
  • 1 tsp (5 ml) Black Pepper
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Paprika
  • 1/4 tsp (1.25 ml) Cayenne Pepper (optional)
  • 2 cups (473 ml) Vegetable Oil (for frying) OR Cooking Spray (for baking or air frying)
  • 1/2 cup (113g) Unsalted Butter
  • 1 cup (237 ml) Hot Sauce (Frank's RedHot Original)
  • 1 tbsp (15 ml) White Vinegar
  • 1/2 tsp (2.5 ml) Worcestershire Sauce
  • 1/4 tsp (1.25 ml) Garlic Powder
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. If brining, dissolve salt in water and submerge wings for 30-60 minutes. Rinse and pat dry. Alternatively, pat wings completely dry and refrigerate for at least 30 minutes.
  2. In a large bowl, toss wings with salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Ensure wings are evenly coated.
  3. For frying: Heat vegetable oil to 350°F (175°C). Fry wings in batches for 12-15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  4. For baking: Preheat oven to 400°F (200°C). Place wings on a baking sheet, ensuring they are not touching. Bake for 35-40 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  5. For air-frying: Preheat air fryer to 400°F (200°C). Arrange wings in a single layer. Air fry for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. In a small saucepan, melt butter over medium heat. Whisk in hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Bring to a simmer and cook for 2-3 minutes, stirring constantly.
  7. In a large bowl, toss the cooked buffalo wings recipe with the buffalo sauce until evenly coated. Serve immediately.