For the Buffalo sauce:
⅓ cup hot sauce (Frank’s RedHot is the traditional one)
¼ cup unsalted butter
1 tsp white vinegar
½ tsp Worcestershire sauce
Pinch of cayenne pepper (optional, for extra heat)
For serving:
Celery sticks
Carrot sticks
Blue cheese dressing or ranch dip
Instructions
Prep the wings
Pat the chicken wings very dry with paper towels.
Toss with salt, pepper, garlic powder, and cornstarch until evenly coated.
This helps them crisp up beautifully when fried or baked.
Cook the wings
Choose one of these authentic cooking methods:
Deep-fry (classic Buffalo style):
Heat oil to 375°F (190°C).
Fry wings in batches for 10–12 minutes, until golden and crisp.
Drain on a rack or paper towel.
Oven-bake (healthier option):
Preheat oven to 425°F (220°C).
Place wings on a wire rack over a baking sheet.
Bake 40–45 minutes, flipping halfway, until crispy and browned.
Air fryer option:
Air fry at 390°F (200°C) for 18–22 minutes, shaking halfway.
Make the sauce
While wings cook, melt butter in a saucepan over low heat.
Whisk in hot sauce, vinegar, Worcestershire, and cayenne until smooth.
Do not boil — just warm gently so it emulsifies.
Coat the wings
Toss the hot, crispy wings in the warm Buffalo sauce until evenly coated and glossy.
Serve immediately for best texture!
6. Korean Fried Wings
Ingredients
For the Chicken:
2 lbs chicken wings, separated at joints, patted dry
½ cup cornstarch (or potato starch)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 cup cold water (adjust as needed for batter)
Oil, for frying
For the Sauce:
2 tbsp soy sauce
2 tbsp gochujang (Korean chili paste)
2 tbsp ketchup
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp sesame oil
1 tsp grated ginger (optional)
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Make the Batter:
In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder. Slowly whisk in cold water until smooth and slightly thick.
Coat the Wings:
Toss chicken wings in the batter until evenly coated.
Fry Twice for Extra Crispiness:
Heat oil to 350°F (175°C). Fry wings in batches for 6–7 minutes, until light golden. Remove and drain on a rack. Let rest 5 minutes, then fry again for 3–4 minutes until deep golden and extra crispy.
Make the Sauce:
In a small saucepan over medium heat, combine soy sauce, gochujang, ketchup, honey, vinegar, garlic, sesame oil, and ginger. Simmer for 3–4 minutes, until slightly thickened.
Coat the Wings:
Toss hot wings in the sauce until fully glazed.
Garnish & Serve:
Sprinkle with sesame seeds and green onions. Serve immediately!
