Buffalo Wings

How to make buffalo sauce

Bottled buffalo sauce can often contain some unnecessary ingredients and can be pricey. It’s pretty easy to make your own with ingredients you probably already have on hand.

With just four ingredients – hot sauce, melted butter, vinegar and salt – you can make your own tangy, spicy buffalo sauce in less than a minute!

This homemade buffalo sauce recipe uses Frank’s Red Hot sauce; however, any hot sauce can be used. Use a spicier hot sauce for a hotter buffalo sauce. Use less hot sauce for a mild buffalo sauce.

Whole chicken wings vs party wings

Full chicken wings consist of three parts: the drumette (the upper part resembling a mini drumstick), the wingette (the middle section with two small bones), and the wing tip (the pointed end). Whole wings are commonly served as an entrée.

Party wings consist of the wingettes and drumette sections of the full wing. The wing tip is usually removed since there isn’t much meat on it. Party wings are the go-to for appetizers, finger foods, and buffalo wings. They’re easier to handle and cook faster.

How to cut chicken wings into party wings

1. Start by locating the joint between the drumette and the wingette. There will be a natural bend in the wing where the two sections meet.
2. Hold the wing firmly with one hand and use a sharp knife to cut through the joint separating the drumette from the wingette.
3. Repeat this process to separate the flat wingette from the wing tip. Discard the wing tip.

Tips for crispy buffalo wings

• Pat dry the wings: Before seasoning or coating the wings, use a paper towel to thoroughly pat them dry. Moisture on the surface of the chicken skin can hinder crispiness, so removing excess moisture is crucial.
• Baking powder coating: Coat wings with a mixture of baking powder and salt. The baking powder helps to draw out moisture from the wings’ skin, promoting crispiness during baking. Baking soda and cornstarch work similarly and are often used in wings recipes.
• Bake at a high heat: High heat helps to render the chicken fat and crisp up the skin.
• Use a wire rack: Elevate the wings from the surface of the baking sheet to allow for better air circulation. The hot oven air is able to reach the underside of the wings and all around the edges, creating a crispy outer layer.
• Finish them under the broiler: If you desire even more crispiness, finish the wings under the broiler on high for 1-2 minutes. Keep a close eye on them so they don’t burn.

Boneless buffalo wings

This is a bone-in buffalo wing recipe. If you prefer boneless buffalo wings, you can still use this buffalo sauce; the chicken and coating will just be different.

To make boneless buffalo wings, you can’t use party wings or chicken wings. Most recipes will use chunks of chicken breast, chicken tenders or chicken thigh meat.

Instead of tossing the chicken pieces in baking powder and salt, boneless wings are coated in a crispy panko crust similar to chicken strips. Toss the chicken bites in a mixture of almond flour and pork panko, then air fry, bake or pan fry until cooked through. It’s a great low-carb alternative to traditional boneless wings.

Storage information

To store buffalo wings, first allow them to cool at room temperature before storing in the refrigerator or freezer. Once cooled, you have a few options:

Store in the refrigerator

Place the buffalo wings in an airtight container or wrap them tightly in plastic wrap and store in a ziploc bag or wrapped in aluminum foil. Store the hot wings in the refrigerator for up to 3-4 days. Keep in mind that refrigerated wings will lose some crispiness but can still be reheated.

Store in the freezer

To store buffalo wings for a longer period, freezing is the best option. Place the hot wings in a freezer-safe container or ziploc bag. Ensure they are sealed well to prevent freezer burn. Buffalo wings can be frozen for up to 2-3 months.

Reheating instructions

• Oven method: Preheat your oven to 350°F. Place the wings on a baking sheet and reheat for about 10-15 minutes or until heated through.
• Air fryer method: Preheat the air fryer to 350°F. Place the wings in a single layer and reheat for about 5-8 minutes or until warmed.

The wings won’t be quite as crispy after reheating, but all of those spicy, zesty flavors are still intact.