Loading...
The ultimate game day appetizer! These classic Buffalo wings are deep-fried to crispy perfection and tossed in a buttery, tangy, and spicy hot sauce. They're messy, delicious, and guaranteed to be a crowd-pleaser.
For 4 servings
Prepare the Chicken and Dredge
Heat the Frying Oil
Fry the Chicken Wings
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
The ultimate game day appetizer! These classic Buffalo wings are deep-fried to crispy perfection and tossed in a buttery, tangy, and spicy hot sauce. They're messy, delicious, and guaranteed to be a crowd-pleaser.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 1514.2 calories per serving with 67.51g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Buffalo Sauce
Toss and Serve
For a lower-fat version, bake the wings. Toss the dry wings with 1 tbsp of oil and the spices (omit flour). Bake on a wire rack at 400°F (200°C) for 45-50 minutes, flipping halfway, until crispy. Then toss with the sauce.
Pat wings dry and toss with spices. Place in a single layer in the air fryer basket. Cook at 380°F (193°C) for 25 minutes, flipping halfway through. Increase temperature to 400°F (200°C) and cook for another 5 minutes for extra crispiness before tossing in sauce.
Swap the Buffalo sauce for other flavors. Try a classic BBQ sauce, a garlic-parmesan sauce (melted butter, minced garlic, grated parmesan, parsley), or a sweet and spicy Asian glaze (soy sauce, honey, ginger, garlic, sriracha).
Chicken is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Chicken wings provide Niacin, a B-vitamin that plays a crucial role in converting food into energy and supporting the health of the nervous system, digestive system, and skin.
This dish is a good source of selenium, an essential mineral that acts as a powerful antioxidant, supports immune function, and plays a key role in thyroid health.
Traditionally prepared Buffalo wings are deep-fried and coated in a butter-based sauce, making them high in calories, fat, and sodium. They are best enjoyed as an occasional treat rather than a regular part of a healthy diet. Baking or air-frying the wings can significantly reduce the fat and calorie content.
A serving of 6 deep-fried Buffalo wings contains approximately 500-700 calories, depending on the size of the wings and the amount of sauce and dressing used. This estimate does not include the blue cheese dressing or vegetable sticks.
The original and most classic choice for authentic Buffalo sauce is Frank's RedHot Original Cayenne Pepper Sauce. Its specific balance of flavor and heat is what defines the traditional Buffalo wing taste.
It's best to serve the wings immediately after tossing them in the sauce for maximum crispiness. However, you can fry the wings ahead of time, let them cool, and store them in the refrigerator. When ready to serve, reheat them in a 375°F (190°C) oven or air fryer until hot and crispy, then toss with freshly warmed sauce.
The most common reasons for non-crispy wings are not drying the chicken thoroughly before dredging, overcrowding the fryer (which lowers the oil temperature), or not having the oil hot enough. Ensure wings are bone-dry and fry in small batches in oil that is consistently at 375°F (190°C).