Crispy, juicy wings tossed in a tangy, buttery hot sauce boosted with beer for extra depth and aroma. Bake or air-fry for crackling skin—no deep fryer needed.
Serves
4–6 as an appetizer
Prep Time
15 minutes (plus optional 8–24 hour dry brine)
Cook Time
45–55 minutes (oven) or 25–30 minutes (air fryer)
Ingredients
- 3 lb chicken wings, flats and drumettes separated, tips removed
- 1½ tsp kosher salt
- 1 tsp baking powder (aluminum-free)
- 1 tsp garlic powder
- ½ tsp black pepper
Beer Hot Sauce
- ½ cup hot sauce (Frank’s-style)
- ½ cup lager or pilsner (see notes)
- 4 tbsp unsalted butter
- 1 tbsp honey or brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- 1 small garlic clove, grated or minced
- 1–2 tsp apple cider vinegar (to finish)
- Pinch of cayenne or red pepper flakes (optional, for extra heat)
- Pinch of kosher salt, to taste
To Serve
- Thinly sliced chives or parsley
- Ranch or blue cheese dressing
- Celery and carrot sticks
Why Beer?
Beer brings gentle malt sweetness, toasted grain notes, and a hint of bitterness that rounds out the tangy heat of classic Buffalo sauce. As it reduces, the beer concentrates, lifting the aroma and giving the sauce a glossy body without dulling the spice. Lagers and pilsners keep flavors clean; a pale ale adds a light hop bite. Avoid very bitter IPAs or dark stouts, which can turn harsh.
Instructions
- Prep the wings
- Pat wings very dry with paper towels. In a large bowl, toss with salt, baking powder, garlic powder, and black pepper until evenly coated.
- Optional for ultra-crisp: Place wings on a wire rack set over a sheet pan and refrigerate uncovered 8–24 hours to dry the skin.
- Oven method (crisp, hands-off)
- Heat oven to 450°F. Line a rimmed sheet pan with foil and set a wire rack on top. Lightly oil the rack.
- Arrange wings skin-side up in a single layer. Bake 35 minutes, rotate the pan, then bake 10–15 minutes more until deep golden and blistered. Internal temp should be 185–195°F for tender, pull-from-the-bone meat.
- Air fryer method (fast, super crisp)
- Heat air fryer to 400°F. Lightly oil the basket.
- Air-fry wings in a single layer (work in batches) for 22–26 minutes, flipping at 12 minutes, until browned and crisp.
- Make the beer hot sauce
- In a small saucepan, combine hot sauce, beer, honey, Worcestershire, smoked paprika, and garlic.
- Bring to a lively simmer over medium heat and cook 5–7 minutes until reduced by about one-third and slightly syrupy.
- Reduce heat to low. Whisk in butter a few cubes at a time until smooth and glossy. Off heat, stir in 1–2 tsp cider vinegar and a pinch of salt to taste. If you want more heat, add cayenne.
- Sauce and serve
- Transfer hot wings to a large bowl. Pour over enough warm beer hot sauce to coat (you may have a little extra). Toss well.
- Garnish with chives or parsley. Serve immediately with ranch or blue cheese, celery, and carrots.
Tips for Extra-Crispy Wings
- Dry equals crisp: Pat wings thoroughly and, if possible, dry-brine them uncovered in the fridge. This draws out moisture and tightens the skin.
- Baking powder boost: Aluminum-free baking powder raises pH, helping skin brown and blister. Don’t use baking soda—it can taste soapy.
- Rack + high heat: Air circulation is key. Use a wire rack and roast hot (450°F) for shatteringly crisp skin.
- Don’t crowd: Space wings so edges don’t touch. Crowding traps steam and softens skin.
- Sauce last: Toss wings in sauce right before serving to keep them crisp.
Make-Ahead and Variations
- Make-ahead: Bake or air-fry wings up to 1 day ahead. Re-crisp at 425°F for 10–12 minutes, then toss in freshly warmed sauce.
- Sweeter heat: Swap honey for maple syrup.
- Citrus pop: Add 1 tsp lemon zest to the finished sauce.
- Garlicky: Roast a smashed garlic clove with the wings; mince and whisk into the sauce.
Beer Pairing
- Serve with the same beer you used in the sauce. A crisp lager or pilsner refreshes between bites and mirrors the sauce’s malty backbone. A light pale ale works if you like a touch more hop bite.
