Spicy Classic Buffalo Wings

The History Behind This Recipe

Buffalo wings were born in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo tossed leftover chicken wings in hot sauce and butter as a late-night snack for her son and his friends. The idea spread like wildfire, and today wings are the most American of bar snacks — crisp, coated in glossy hot sauce, and served with blue cheese and celery.

Ingredients (4 servings)

• 2 lb (900g) chicken wings, flats and drumettes separated
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup (120 ml) Frank's RedHot (or other cayenne hot sauce)
• 1/4 cup (60g) unsalted butter, melted
• 1 tbsp white vinegar
• 1/2 tsp garlic powder
• Blue cheese dressing and celery sticks, to serve

Instructions

1. Heat the oven to 425°F (220°C). Line a baking sheet with foil and fit a wire rack on top.
2. Pat the wings very dry, then toss with baking powder, salt, and pepper. Arrange in a single layer on the rack.
3. Bake 45–50 minutes, flipping once, until deeply golden and crispy.
4. Meanwhile, whisk the hot sauce, melted butter, vinegar, and garlic powder in a large bowl.
5. Toss the hot wings in the sauce until fully coated. Serve immediately with blue cheese dressing and celery.

Tips & Variations

• Baking powder (not soda) on dry wings is the secret to oven-crisp skin.
• Patting the wings completely dry is non-negotiable — moisture is the enemy of crisp.
• For a milder heat, use half the hot sauce and double the butter.