📝 About This Recipe
Born in the heart of Buffalo, New York, these authentic unbreaded wings rely on a specialized double-cook method to achieve a shatteringly crisp skin without a lick of flour. Tossed in a velvety, tangy glaze of aged cayenne pepper and rich butter, they deliver the perfect balance of heat and indulgence. This gluten-free masterpiece proves that you don't need breading to achieve the gold standard of pub-style appetizers.
🥗 Ingredients
The Wings
- 3 pounds Chicken wings (split into flats and drumettes)
- 1 tablespoon Baking powder (aluminum-free; ensures extra crispiness)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Vegetable oil (only if oven-roasting)
Signature Buffalo Sauce
- 2/3 cup Frank's RedHot Original Sauce (the authentic choice for Buffalo flavor)
- 1/2 cup Unsalted butter (cold, cubed)
- 1 tablespoon Apple cider vinegar (for extra tang)
- 1/2 teaspoon Worcestershire sauce (ensure it is a gluten-free brand)
- 1/4 teaspoon Garlic powder
- 1/8 teaspoon Cayenne pepper (optional, for extra heat)
For Serving
- 4-6 stalks Celery sticks (chilled in ice water for crunch)
- 2 large Carrot sticks (peeled and cut into batons)
- 1/2 cup Blue cheese dressing (traditional accompaniment)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
Begin by thoroughly patting the chicken wings dry with paper towels. Removing every trace of moisture is the secret to achieving a crispy, unbreaded skin.
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2
In a large mixing bowl, toss the dried wings with the baking powder, kosher salt, and black pepper until every wing is evenly and lightly coated.
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3
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. This allows hot air to circulate under the wings.
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4
Arrange the wings on the rack in a single layer, ensuring they are not touching. This prevents steaming and encourages browning.
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5
Place the wings in the lower-middle section of the oven and bake for 20 minutes.
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6
After 20 minutes, flip the wings using tongs. Move the tray to the upper-middle rack and bake for another 25-30 minutes, or until the skin is golden brown and very crispy.
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7
While the wings finish cooking, prepare the sauce. In a small saucepan over medium-low heat, combine the hot sauce, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne.
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8
Once the sauce begins to simmer, remove from heat. Whisk in the cold, cubed butter one piece at a time until the sauce is thick, glossy, and emulsified.
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9
Remove the wings from the oven and let them rest on the rack for just 2 minutes. This allows the internal juices to settle without losing crispness.
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10
Transfer the hot wings to a large, clean stainless steel bowl. Pour the warm Buffalo sauce over the wings.
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11
Toss the wings vigorously using a large spoon or by shaking the bowl until every nook and cranny is coated in the spicy glaze.
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12
Immediately plate the wings and garnish with minced chives. Serve alongside chilled celery, carrots, and a bowl of blue cheese dressing.
💡 Chef's Tips
Always use aluminum-free baking powder to avoid a bitter metallic aftertaste. For the absolute crispiest skin, air-dry the wings uncovered in the refrigerator for 2-4 hours before seasoning. Never boil the sauce once the butter is added, as it will break and become greasy rather than creamy. If you prefer 'Wet Wings,' double the sauce recipe and toss them twice. To make these even spicier, add a few dashes of habanero hot sauce to the butter mixture.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or an IPA to cut through the richness of the butter. Serve with a side of loaded potato skins for a complete pub-style feast. A cooling cucumber salad makes a refreshing contrast to the heat of the wings. Provide plenty of wet napkins and a large 'bone bowl' for a professional touch. For a modern twist, offer a side of ranch dressing alongside the traditional blue cheese.