How to Make the Best Buffalo Wings: Science, Technique, and Everything You Need to Know
Buffalo wings are America's favorite game day food—1.4 billion consumed during Super Bowl weekend alone. But the gap between decent wings and legendary wings isn't luck. It's understanding why things work: the science of crispy skin, the chemistry behind the sauce, why blue cheese exists alongside the heat, and how to achieve restaurant results at home. This is everything you need to know.
By Timothy Kavarnos, Founder | Salamander Sauce Company
Quick Answer
The best Buffalo wings require three elements working together: properly dried and crispy skin (whether fried, baked with baking powder, or air-fried), warm sauce applied to hot wings immediately after cooking, and the right dipping sauce to balance capsaicin heat. Traditional Buffalo sauce combines hot sauce with butter at a 2:1 ratio—but butter-free alternatives work when your base sauce has enough body and complexity on its own.
Jump straight to the Salamander Wings recipe →
Key Takeaways
- Origin—Buffalo wings were invented in 1964 at Anchor Bar in Buffalo, NY, with blue cheese and celery chosen because they were already on the menu
- Crispy skin science—Baking powder raises pH, breaks down proteins, and creates crispier skin without frying; aluminum-free prevents metallic taste
- Why butter matters—Traditional sauces need butter because cayenne-vinegar bases like Frank's are thin and harsh; vegetable-forward sauces may not need it
- Blue cheese vs ranch—61% of Americans prefer ranch, but serious wing enthusiasts choose blue cheese 61% to 17%; both work through casein binding capsaicin
- Temperature protocol—Hot wings + warm sauce + immediate toss = proper adhesion; cold sauce on hot wings causes separation
The Birth of Buffalo Wings: 1964
The Buffalo wing was invented at the Anchor Bar in Buffalo, New York, in 1964. The family has two versions of the story—one involves a mistaken shipment of wings instead of other chicken parts, the other describes a late-night snack for owner Frank Bellissimo's son and his friends. Either way, Teressa Bellissimo made the decision that created an American institution: she deep-fried the wings without breading, tossed them in hot sauce mixed with butter, and served them with what she had on hand.
What she grabbed that night matters more than most people realize. Researchers at the Buffalo History Museum found that "Blue Cheese Stuffed Celery" was already a popular appetizer at Anchor Bar in the mid-1960s. Teressa didn't invent the pairing—she grabbed ingredients her customers already liked and happened to have available. The combination worked so well it became inseparable from the dish itself.
Within weeks, Buffalo wings spread through the city. The template was set: unbreaded wings, deep-fried, tossed in cayenne-butter sauce, served with celery sticks and blue cheese dressing. That template has remained essentially unchanged for sixty years.
The John Young Counter-Claim
History is rarely clean. John Young, who ran Wings 'n Things in Buffalo starting in 1961, served wings before Anchor Bar—but they were different. His wings were breaded, served whole (not separated into drums and flats), and coated in a tomato-based "Mumbo sauce" rather than the cayenne-butter combination. Young was inducted into the Buffalo Wing Hall of Flame in 2013, acknowledging his contribution, but Anchor Bar's unbreaded, separated, butter-sauce approach became the standard that spread nationwide.
The Science of Crispy Wing Skin
Chicken wings have the highest skin-to-meat ratio of any cut. This is why they're ideal for achieving crispy results—there's maximum surface area to crisp relative to the meat inside. But achieving that crisp requires understanding what's actually happening at a chemical level.
Moisture is the enemy of crispy skin. Water turns to steam, which softens rather than crisps. Every technique for making great wings addresses this fundamental problem: how do you remove moisture from the skin while keeping the meat juicy?
Deep-Frying: The Traditional Method
Deep-frying at 350-375°F rapidly drives moisture out of the skin while the hot oil creates Maillard browning. The result: blistered, irregular skin with countless tiny pockets and ridges—perfect for sauce adhesion. Deep-fried wings achieve crispiness in 8-12 minutes.
The downsides are real: highest calorie content (oil absorption), messy cleanup, lingering house smell, and fire risk. But for texture, nothing else quite matches it.
Baking: The Baking Powder Secret
Here's where chemistry gets interesting. Coating wings in baking powder before baking fundamentally changes how the skin behaves.
Baking powder is alkaline. When applied to chicken skin, it raises the pH level, which breaks down the peptide bonds in the proteins. This allows the skin to brown more easily and get crispier faster than it would naturally. The alkaline environment also promotes the Maillard reaction—the chemical process that creates browned, flavorful surfaces.
Additionally, baking powder draws moisture to the surface where it can evaporate. It also creates tiny gas bubbles when heated, increasing surface area and creating micro-texture that mimics the blistered surface of fried wings.
Critical: Use aluminum-free baking powder (Rumford is the go-to brand). Aluminum compounds in regular baking powder create a metallic, bitter off-taste. This is the most common reason people report that baking powder wings taste "chemical" or "wrong."
The right ratio is approximately 1 tablespoon of baking powder per 2-4 pounds of wings, mixed with salt. More is not better—excessive amounts create bitter, unpleasant flavors.
Unlike cornstarch (which must be applied right before cooking), baking powder-coated wings can sit uncovered in the refrigerator overnight. This actually improves results by further drying the skin before cooking.
Air Frying: The Middle Ground
Air fryers achieve crispiness through rapid hot air circulation. Results approach deep-fried texture with significantly less oil. Cook at 360-400°F for 20-30 minutes, shaking or flipping partway through.
The limitation: batch size. Most air fryers handle 2 pounds maximum without overcrowding, which compromises results. For large batches, you're either doing multiple rounds or switching methods.
Cornstarch: A Different Approach
Cornstarch works differently than baking powder. While baking powder changes the skin's chemistry, cornstarch creates a thin coating that itself becomes crispy. The starch absorbs surface moisture and forms a crunchy shell during cooking.
Apply cornstarch right before cooking—don't let it sit, or it gets gummy. Cornstarch produces a lighter, airier crunch than flour. Some cooks use a 50/50 mixture of cornstarch and flour for the best of both textures.
Key distinction: Cornstarch doesn't affect flavor. Baking powder can affect flavor if used incorrectly (aluminum types, excessive amounts). Choose based on your priority: chemistry-enhanced browning (baking powder) or neutral crispy coating (cornstarch).
| Method | Time | Crispiness | Calories | Best For |
|---|---|---|---|---|
| Deep-Frying | 8-12 min | ★★★★★ | ~350-400 | Authenticity, best sauce adhesion |
| Baking + Baking Powder | 40-60 min | ★★★★☆ | ~250-300 | Healthier, larger batches, hands-off |
| Air Frying | 20-30 min | ★★★★☆ | ~280-320 | Quick, low oil, small batches |
"The fire transforms. What survives isn't balance—it's soul refined through heat."
Why Butter Became Essential (And When It Isn't)
Traditional Buffalo sauce is simple: hot sauce (typically Frank's RedHot) mixed with butter at roughly a 2:1 ratio. This combination became so iconic that many people assume it's the only way to make wing sauce. But understanding why butter works reveals when you might not need it.
The Problem Butter Solves
Frank's RedHot—the traditional Buffalo sauce base—is primarily cayenne pepper, vinegar, salt, and garlic powder. Without butter, it's thin, watery, aggressively acidic, and delivers heat without much else. It needs something to mellow the sharpness, add body, and create that characteristic glossy coating.
Butter provides all of this:
- Heat mitigation: Capsaicin is fat-soluble. Fat content reduces capsaicin's bioavailability by binding the molecules, making the heat more manageable. Research suggests fat can reduce perceived heat intensity by 30-50%.
- Emulsification: Butter creates a smooth, cohesive sauce that stays mixed rather than separating into watery and oily layers.
- Mouthfeel: Fat coats the palate, creating richness and preventing the sharp vinegar bite from dominating every bite.
- Adhesion: The fat helps sauce cling to wings rather than dripping off immediately.
- Color: Butter creates that iconic orange hue.
Traditional Buffalo sauce with butter contains approximately 100-120 calories and 10-12g of fat per two tablespoons—mostly from butter, not from the hot sauce itself.
When Butter Isn't Necessary
Here's what most wing sauce recipes won't tell you: butter became essential because the traditional base—cayenne-vinegar hot sauce—is essentially a one-dimensional flavor delivery system. It needs butter to become a complete sauce.
But not all hot sauces are built the same way. Vegetable-forward sauces—those that start with fresh peppers, onions, carrots, and other whole ingredients rather than vinegar—already have body, complexity, and balanced flavor built in. They may not need butter at all.
The questions to ask about any hot sauce you're considering for butter-free wings:
- Does it have natural body, or is it thin and watery?
- Is the acidity balanced, or does vinegar dominate?
- Is there flavor complexity beyond heat?
- Will it coat a wing or drip off immediately?
Alternatives to Butter
If you want the traditional butter-sauce approach but with modifications:
- Ghee: Still fat-based but removes lactose and casein. Different flavor profile.
- Avocado or olive oil: Plant-based fat, different mouthfeel, doesn't emulsify the same way.
- Coconut oil: Solid at room temperature like butter, but adds coconut flavor.
- Honey or mustard as emulsifiers: About 1 tablespoon per cup of sauce helps it coat and cling without added fat.
- Cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon cold water, simmered into sauce, thickens without adding fat or flavor.
Looking for wing sauce that works without the butter crutch?
Salamander sauces are vegetable-forward with natural body. Fresh peppers, real ingredients, 25-50mg sodium.
Explore Salamander SauceThe Sauce Application: Why Temperature Matters
One of the most common mistakes home cooks make is saucing wings incorrectly. The temperature protocol matters more than most people realize.
The rule: Hot wings + warm sauce + immediate toss.
Cold sauce on hot wings causes separation. The fat in warm sauce has lower viscosity—it flows and coats evenly. The heat from the wings helps "set" the sauce onto the skin. When everything is the right temperature, you get that glossy, clinging coating that defines great Buffalo wings.
The Restaurant Toss Method
Use a large metal bowl. Add sauce sparingly—you can always add more, but you can't remove it. Toss with a lifting motion rather than stirring, which tears the skin and reduces crispiness. Gentle flipping motions let the sauce coat without destroying texture.
For intense sauce coverage, use the double-coat method: apply a light first coating, let the wings rest for one minute, then add a second coating. This builds layers without making everything soggy.
Making Sauce Stick (Without Butter)
If you're going butter-free, adhesion becomes the primary challenge. Here's how to maximize it:
- Start with properly crispy wings: Blistered, irregular skin creates surface area for sauce to grip. Smooth skin = sauce slides off.
- Emulsify your sauce: Adding 1 tablespoon of honey or mustard per cup of sauce creates natural emulsification without fat.
- Thicken if needed: A cornstarch slurry (1 tsp cornstarch + 1 tbsp water, simmered briefly) adds body without flavor.
- Warm the sauce: Never apply cold sauce. It won't coat properly.
- Use a sauce with existing body: Vegetable-forward sauces with fresh peppers and real ingredients already have natural thickness.
Blue Cheese vs. Ranch: The Great Debate
This is where wing culture gets tribal.
Blue Cheese: The Original
Blue cheese dressing has been paired with Buffalo wings since 1964. The earliest recorded recipe for blue cheese dressing itself appears in the Edgewater Beach Hotel Salad Book in 1928, though it was called Roquefort dressing then.
The science behind the pairing is real. Dairy products contain casein, a protein that binds with capsaicin molecules—the compound that creates the burning sensation from hot peppers. Casein essentially washes away capsaicin the way soap washes away grease. The fat in blue cheese dressing also helps, as capsaicin is fat-soluble.
But blue cheese is polarizing. It ranks as the #4 most hated food in America, behind candy corn, olives, and anchovies. The reason is chemical: butyric acid, present in blue cheese, is the same compound found in rancid butter. Some people's taste receptors register this as "spoiled," while others taste complexity and depth.
Blue cheese is, genuinely, an acquired taste that some will never acquire.
Ranch: The Challenger
Ranch dressing was invented in the early 1950s by Steve Henson, a plumber working in Alaska. He created a buttermilk-based dressing to make vegetables palatable for his work crews. After retiring at 35, he and his wife bought a dude ranch near Santa Barbara, California, where the dressing became popular with guests. In 1972, Clorox bought Hidden Valley Ranch for $8 million. By 1992, ranch had become America's best-selling salad dressing.
Ranch works with wings for the same reason blue cheese does: the casein in buttermilk and the fat content both help neutralize capsaicin. But ranch has a milder, more universally appealing flavor profile—no pungent mold compounds to divide people.
The turning point for ranch and wings came in 1994, when Domino's added Buffalo wings to their menu and included ranch dressing with every order. Customers eating wings with pizza discovered they could dip both in ranch. The combination spread rapidly through chain restaurants and sports bars.
The Numbers
National surveys consistently show ranch winning the popularity contest:
- 56-61% of Americans prefer ranch with wings
- 33-39% prefer blue cheese
- 71% of people under 30 choose ranch
- Among people earning over $100k, the split is nearly 50/50
- Avid home cooks prefer blue cheese 52% to 48%
But among serious wing enthusiasts—people who identify as wing aficionados—the numbers flip. Surveys of dedicated wing communities show 61% preferring blue cheese to just 17% for ranch.
In Buffalo itself, ordering ranch with wings is borderline sacrilege. The unofficial city motto is #NeverRanch.
What About Celery?
Celery isn't just a plate filler. It's 95% water, making it an effective palate cleanser between wings. The crunch provides texture contrast, the water cools your mouth physically (not chemically like dairy), and the mild flavor resets your palate for the next bite.
Interestingly, 35% of Americans say they'd prefer restaurants stop serving celery and carrots altogether. But for pacing yourself through a plate of wings—especially hot ones—the vegetables serve a real purpose.
"You can't reverse-engineer soul. You can only build it in from the start."
Regional and International Variations
The Buffalo wing template has spawned countless variations, each reflecting different regional tastes and cultural influences. Understanding these can help you pair the right sauce with the right style.
American Regional Styles
- Buffalo (Original): Unbreaded, deep-fried, cayenne-butter sauce, blue cheese, celery
- Southern Fried: Often breaded or floured before frying
- Lemon Pepper (Atlanta): Dry-rubbed with citrusy, peppery seasoning—no sauce
- Nashville Hot: Cayenne-heavy paste, intensely spicy, often applied after frying
- Cajun: Dry rub with paprika, cayenne, oregano, garlic
International Influences
- Korean: Double-fried for extra crispiness, gochujang-based sauce, sweet-spicy-savory balance
- Asian Zing/Teriyaki: Soy, ginger, sesame, sweet-savory glazes
- Caribbean Jerk: Allspice, Scotch bonnets, thyme, complex layered heat
- Garlic Parmesan: Italian-American, buttery, garlicky, non-spicy
Health Considerations: Making Wings Work
Let's be honest about what traditional Buffalo wings deliver nutritionally:
- 5-6 fried wings with traditional sauce: 400-600 calories, 30-45g fat, 1,500-2,500mg sodium
- The bright spot: 25-35g protein
The sodium comes from multiple sources: the sauce itself (Frank's RedHot has 190mg per teaspoon), the butter (salted butter adds more), and any seasoning on the wings. For people watching sodium intake, traditional wings can consume most of a day's recommended limit in one sitting.
Making Healthier Wings
Every variable is adjustable:
- Cooking method: Air frying or baking reduces calories by 20-30% compared to deep frying
- Sauce modifications: Reduce butter, use ghee or oil alternatives, or use a lower-sodium hot sauce as your base
- Portion awareness: 5-6 wings is a reasonable serving; restaurants often serve 10-15+
- Smart dipping: Greek yogurt-based dips provide the casein you need with less fat than traditional dressings
The biggest lever for sodium reduction is sauce choice. Traditional hot sauces like Frank's (190mg/tsp) or Cholula (110mg/tsp) stack up fast. Lower-sodium alternatives exist that deliver comparable flavor with a fraction of the salt—Salamander sauces range from 25-50mg per teaspoon, using fresh vegetables to create body that vinegar-forward sauces need salt to achieve.
Common Mistakes and Misconceptions
Things People Get Wrong
- "Buffalo wings come from buffalo"—Named after Buffalo, New York
- "Authentic wings are breaded"—Traditional Buffalo wings are unbreaded
- "Buffalo sauce is just hot sauce"—It's hot sauce + butter (and sometimes Worcestershire, garlic, vinegar)
- "Boneless wings are wings"—They're chicken breast meat, closer to nuggets than actual wings
- "Hotter is better"—Extreme heat masks flavor; serious wing enthusiasts prioritize complexity
- "Any dip works"—Blue cheese is traditional; ranch became acceptable nationally but is frowned upon in Buffalo
Execution Mistakes
- Not drying wings before cooking: Moisture creates steam, not crispiness
- Using regular baking powder: Aluminum-containing varieties create metallic off-tastes
- Too much baking powder: 1 tablespoon per 2-4 pounds is enough; more creates bitterness
- Cold sauce on hot wings: Causes separation; warm your sauce
- Stirring instead of tossing: Stirring tears skin and reduces crispiness
- Overcrowding: Whether frying, baking, or air frying—crowded wings steam instead of crisp
- Butter sauce breaks (fat separating): Too much heat, wrong ratio, or butter added too fast. Fix it: splash of cold water and whisk vigorously, or use an immersion blender to bring it back together
Salamander Wings: For Your Super Bowl Party (Or Just Because)
Here's what we found after testing: Salamander sauces work straight out of the bottle on wings. No butter. No mixing. The sauce has natural body from real vegetables and fruit—it coats, it clings, it does what wing sauce should do.
We tried it with butter. Browned European cultured butter with the Original, specifically—and honestly, it was delicious. Rich, nutty, complex. But the butter dominated. What we kept coming back to was the version without it: better balance between chicken and sauce, cleaner flavor, and you actually taste what you paid for.
That said, some people want butter. Maybe you want to mellow the heat. Maybe you want extra richness. Maybe you're stretching one bottle to cover more wings. All valid. We'll give you both approaches.
The Base Recipe (No Butter—Our Preference)
For about 1.25 lbs of wings (feeds 2-3 people):
Prep the wings:
- Pat wings completely dry
- Toss with ~1 teaspoon cornstarch and a pinch of salt
Cook:
- Bake at 450°F for 35 minutes, flipping halfway
- Finish under the broiler for extra crisp and color (watch them—this goes fast)
Sauce (the double-toss):
- Warm your sauce on the stove (if it's thickened, add a drop or two of water to loosen it up)
- Toss hot wings with 3 tablespoons of Salamander sauce
- Rest in the warm oven for 1 minute
- Toss with another 3 tablespoons
- Serve immediately
That's it. About 5-6 tablespoons of sauce per pound of wings. Adjust to your taste—some people want them dripping, some want to taste more chicken under the sauce. Wings are personal. You do you.
Tip: Keep a small bowl of sauce on the side for dippers who want more. Room temperature is fine for the table.
Pro Tip: The Overnight Method
Want even crispier wings? Toss wings in a mixture of aluminum-free baking powder and kosher salt (about 1 teaspoon of each per pound), spread on a wire rack over a sheet pan, and refrigerate uncovered overnight.
The baking powder raises the skin's pH for better browning. The salt draws out moisture. The overnight rest dries the surface. The result: deeply browned, craggy-surfaced wings that crisp up beautifully and hold sauce like a dream. If you have the time, it's worth it. (This technique was developed by J. Kenji López-Alt—see Sources below.)
If You Want to Add Butter
Here's where we started: the traditional 2:1 sauce-to-butter ratio, with quality butters matched to each sauce. Vermont Creamery Cultured Butter (browned) with the Original. A high-end European unsalted with the Tropical. Sweet cream butter, salted, with the Whiskey.
They all tasted good. Rich, smooth, undeniably delicious. But here's what we found: the butter dominated. Especially the browned cultured butter with the Original—those nutty Maillard notes overwhelmed the sauce and the chicken. You lost what you paid for. The same pattern held across all three: more butter meant less sauce flavor, less chicken flavor, more... butter.
We kept reducing the butter ratio, and every time we did, the balance improved. Eventually we landed on no butter at all. That's where we stayed. The sauce coats, the chicken comes through, and you actually taste the thing you're eating.
That said, butter isn't wrong—it's just a different direction. Maybe you want to mellow the heat, add richness, or stretch the sauce further. If that's your goal, here's what we learned so you have a baseline for your own testing:
Original + Butter
What we tested: Vermont Creamery Cultured Butter, salted, browned
Technique: Brown the butter first until nutty and golden, then whisk in warm sauce
Our starting ratio: 2:1 sauce to butter (4 Tbsp sauce to 2 Tbsp butter for about 10 wings)
What we found: Delicious, but the browned butter's nutty Maillard notes dominated. We'd suggest starting at 3:1 (6 Tbsp sauce to 2 Tbsp butter) and working up from there.
Why this pairing: Browned butter bridges fresh vegetables to fried wing. Tangy cultured notes complement the sauce's citrus brightness. Salted butter enhances flavor—at only 35mg sodium per teaspoon, Original can handle the boost.
Tropical + Butter
What we tested: High-end European butter (82%+ fat), unsalted
Technique: Cold-mount—warm sauce gently to 120°F max (never boil), remove from heat, whisk in cold butter gradually. This classic French technique ("monter au beurre") keeps temperatures low enough to preserve delicate fruit aromatics.
Our starting ratio: 2:1 sauce to butter (4 Tbsp sauce to 2 Tbsp butter for about 10 wings)
What we found: The fruit got muted. We'd suggest starting at 3:1 (6 Tbsp sauce to 2 Tbsp butter) to keep those tropical notes front and center.
Why this pairing: Cold mounting protects the volatile fruit esters that give Tropical its brightness—high heat drives them off. Unsalted preserves the fruit sweetness.
Whiskey-Infused + Butter
What we tested: Sweet cream butter, salted
Technique: Warm sauce gently, remove from heat, whisk in room-temperature butter
Our starting ratio: 2:1 sauce to butter (4 Tbsp sauce to 2 Tbsp butter for about 10 wings)
What we found: The bourbon's complexity got buried under the richness. We'd suggest starting at 3:1 (6 Tbsp sauce to 2 Tbsp butter) to let those oak and molasses notes come through.
Why this pairing: No reduction needed—the bourbon is already reduced during sauce production. Casein in butter smooths oak tannins, creating a longer, rounder finish. Salted butter amplifies the savory-sweet balance. At just 25mg sodium per teaspoon, Whiskey has the most headroom for salt.
A Note on Salted vs. Unsalted
This matters more than you'd think, and it connects to how you season your wings:
- Use salted butter if you seasoned your wings lightly (just cornstarch, minimal salt). Salamander sauces are low sodium (25-50mg per teaspoon vs. 190mg in Frank's)—they benefit from the salt boost.
- Use unsalted butter if you used the overnight baking powder + salt method, or if you seasoned your wings generously. You've already salted the chicken; adding salted butter can push things over.
Bottom line: We ended up preferring no butter. But now you know where we started and what we found—use that as your baseline and make it yours.
How Far Does a Bottle Go?
Without butter: One 8 oz bottle covers about 3 pounds of wings—enough for a solid wing night or dinner for 4-6 people.
With butter (2:1 ratio): You'll stretch that same bottle to cover 4+ pounds.
Hosting a party? The 3-Pack covers 100+ wings (approximately 9-12 lbs depending on your approach). Enough to feed the whole room with three different flavors to choose from.
Pick Your Sauce
All three work. Different vibes:
- Original: Classic heat. Fresh habaneros, red bell pepper, cilantro. If you want something in the Buffalo neighborhood but with actual flavor depth, start here. 35mg sodium.
- Whiskey-Infused: Smoky, rich, bourbon-forward. Golden raisins and molasses give it body. This one surprised us on wings—works beautifully straight, no butter needed. 25mg sodium (lowest of the three).
- Tropical: Sweet heat. Eight tropical fruits meet habanero. Great for people who want flavor and warmth without face-melting intensity. 50mg sodium.
Or get all three and let your guests pick sides.
The Dip Situation
Are you #NeverRanch? Blue cheese ride-or-die since birth?
Or do you reach for the ranch without apology?
We don't care. Grab what you love, dip your wings, enjoy your life. This isn't a test. It's a party.
(Put out both. Watch which one empties first. That's your crowd.)
Wing Night Sorted
Three sauces. 100+ wings covered. Butter optional. Let your guests pick their fighter.
Get the 3-Pack"Heat should enhance food, not destroy it. The soul survives the fire."
Frequently Asked Questions
Why are Buffalo wings called "Buffalo" wings?
They were invented in Buffalo, New York, at the Anchor Bar in 1964. The name refers to the city, not the animal. Teressa Bellissimo created the dish using chicken wings that were typically discarded or used for stock, tossing them in a cayenne-butter sauce and serving them with blue cheese and celery that were already on her menu.
What's the difference between baking soda and baking powder for wings?
Both are alkaline and help crisp skin by raising pH and breaking down proteins. Baking powder is preferred because it contains starch, which helps absorb moisture and create texture. Baking soda works but can leave a stronger, more unpleasant taste if overused. Use aluminum-free baking powder for best results—about 1 tablespoon per 2-4 pounds of wings.
Can I use cornstarch AND baking powder?
Yes, though they work differently. Baking powder changes skin chemistry for better browning. Cornstarch creates a crispy coating. Some cooks use both—baking powder for the chemical crispiness boost, cornstarch for the textured coating. Apply right before cooking if using cornstarch, as it gets gummy when left to sit.
Why does my baking powder leave a metallic taste?
You're likely using baking powder that contains aluminum compounds. Switch to aluminum-free baking powder (Rumford is the standard recommendation). Also check that you're not using too much—more than 1 tablespoon per 2-4 pounds creates bitter, chemical flavors.
What temperature should wing sauce be?
Warm, not cold or boiling. Cold sauce causes separation and poor adhesion. Warm sauce has lower viscosity, coats evenly, and "sets" better when it contacts hot wings. Gently warm your sauce before tossing with hot-from-the-oven (or fryer) wings.
Is blue cheese or ranch better for wings?
Both work scientifically—the casein protein in dairy binds with capsaicin and reduces heat sensation. Blue cheese is traditional and preferred by serious wing enthusiasts (61% to 17% in dedicated communities). Ranch is preferred by the general American public (56-61%). In Buffalo, ordering ranch is considered borderline sacrilege. Choose based on your flavor preference.
Do I need butter in my wing sauce?
Traditional Buffalo sauce uses butter because the base (cayenne-vinegar hot sauce like Frank's) is thin, harsh, and one-dimensional—butter adds body, mellows acidity, helps emulsification, and improves adhesion. If you're using a vegetable-forward hot sauce that already has natural body and balanced flavor, you may not need butter at all.
What's the healthiest way to make Buffalo wings?
Air fry or bake with baking powder for reduced calories. Use a lower-sodium hot sauce base (25-50mg vs 110-190mg per teaspoon). Skip the butter or use alternatives like a small amount of ghee or honey for emulsification. Stick to 5-6 wings per serving. Consider Greek yogurt-based dips instead of traditional dressings.
Why are wings so high in sodium?
Multiple sources compound. Traditional hot sauces contain 110-190mg sodium per teaspoon. Salted butter adds more. Seasoning on the wings adds more. A serving of 6 wings with traditional sauce can hit 1,500-2,500mg sodium—most of a day's recommended limit. The biggest lever is sauce choice: lower-sodium alternatives cut this dramatically.
How do I get sauce to stick without butter?
Start with properly crispy wings (blistered skin creates grip). Warm your sauce. Add 1 tablespoon honey or mustard per cup of sauce for natural emulsification. Consider thickening with a cornstarch slurry if needed. Or use a sauce that already has natural body from fresh vegetables rather than a thin vinegar-based sauce that requires butter to become functional.
What makes Korean wings different?
Korean-style wings are typically double-fried for extra crispiness and use gochujang-based sauces that balance sweet, spicy, and savory elements differently than American cayenne-butter sauces. The double-frying technique—frying once at lower temperature, resting, then frying again at higher temperature—creates exceptionally crispy skin.
Can I make wings ahead of time?
You can prep wings (dry them, coat with baking powder and seasonings) and refrigerate uncovered overnight—this actually improves results by further drying the skin. But sauce them right before serving. Sauced wings sitting out become soggy. If you must reheat, do it before saucing: air fry or bake at high heat to re-crisp, then sauce immediately.
📚 Related Reading
Ready to taste the difference real ingredients make?
Three flavor profiles. 25-50mg sodium. Fresh vegetables, real fruit, actual bourbon. Nearly two decades of making it the same way.
Shop Salamander SauceAbout Timothy Kavarnos
Timothy founded Salamander Sauce after years working New York restaurants—front of house and kitchen, describing dishes, pairing wines, tasting with chefs, learning what makes people light up. That experience shaped his approach: sauce that works with food, not against it. Brooklyn-based, still tasting every batch.
Sources & Further Reading
- López-Alt, J. Kenji. "The Best Buffalo Wings." Serious Eats, 2009. The baking powder + salt overnight technique for crispy oven-baked wings.
- Buffalo History Museum. Research on Anchor Bar origins and the pre-existing "Blue Cheese Stuffed Celery" appetizer.
- National Chicken Council. Wing consumption statistics, including Super Bowl weekend estimates.
- Various national surveys on blue cheese vs. ranch preferences, including YouGov and food industry polling data.
Salamander Sauce Company. Born in Brooklyn, made in New York's Hudson Valley. All natural, low sodium, clean label.
