These crispy Honey Dijon Buffalo chicken wings bring together tangy mustard, Buffalo heat, buttery honey, fresh lemon, and cracked black pepper in every bite. The wings are coated with Dijon and Buffalo sauce before the flour goes on, so the chicken is seasoned underneath the crisp crust instead of getting all its flavor from the finishing sauce.

A quick second fry gives them the extra crunch needed to hold up to the warm honey lemon pepper glaze. If you’d rather avoid deep-frying, these air fryer Buffalo chicken wings offer a crisp alternative with much less oil.

Sticky, sweet, and just spicy enough, these wings are made for game day, parties, or any night that calls for something better than ordinary Buffalo wings. Serve them alongside a warm bowl of Buffalo chicken dip, crunchy vegetables, and ranch for an easy party spread.

Ingredients

Chicken Wings

• 2 pounds (907 g) chicken wings, separated into drumettes and flats
• ¼ cup (62 g) Dijon mustard
• ¼ cup (68 g) Buffalo sauce
• 1 cup (125 g) all-purpose flour
• Vegetable oil, for frying

Honey Lemon Pepper Sauce

• ¼ cup (½ stick or 57 g) unsalted butter
• ¼ cup (85 g) honey
• 2 tablespoons (30 ml) fresh lemon juice, from about 1 medium lemon
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Prepare the pans: Line one baking sheet with parchment paper. Set a wire rack over a second baking sheet for draining the fried wings.
2. Coat the wings: Place the chicken wings in a large bowl. Add the mustard and Buffalo sauce, then toss until every wing is evenly coated.
3. Add the flour: Place the flour in a shallow bowl. Coat each wing in flour, shake off the loose flour, and arrange it on the parchment-lined pan.
4. Heat the oil: Pour 2 to 3 inches of vegetable oil into a large, heavy-bottomed pot, keeping the pot no more than halfway full. Heat the oil to 375°F (190°C).
5. Fry in batches: Carefully lower 2 to 3 wings into the hot oil without crowding the pot. Fry for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. The thickest part should reach at least 165°F (74°C).
6. Drain and repeat: Transfer the wings to the wire rack. Let the oil return to 375°F before frying the next batch.
7. Fry a second time: Once all the wings have been cooked, return them to the 375°F oil in small batches. Fry for another 2 minutes to make the coating extra crisp, then place them back on the rack.
8. Make the sauce: Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, lemon juice, black pepper, and salt until smooth and warmed through. Remove from the heat.
9. Coat and serve: Transfer the hot wings to a large bowl. Pour the honey lemon pepper sauce over the wings and toss until evenly glazed. Serve immediately, with ranch dressing if desired.

Tips for the Crispiest Wings

• Watch the oil temperature: Keep the oil close to 375°F. Let it return to temperature between batches so the wings fry crisp instead of absorbing excess oil.
• Shake off extra flour: A thin, even coating fries better than a heavy layer and is less likely to fall off in the oil.
• Avoid crowding the pot: Fry in small batches so the oil stays hot and the wings brown evenly.
• Don’t skip the second fry: Those final 2 minutes give the coating enough crunch to hold up under the sticky sauce.
• Use coarsely ground pepper: It provides noticeable pepper flavor without disappearing into the honey glaze.
• Sauce just before serving: Toss the wings while they’re hot and serve right away. The longer they sit in the glaze, the softer the coating becomes.

Make-Ahead Tips

The honey Dijon sauce can be prepared up to 3 days ahead and refrigerated in a covered container. Warm it gently over low heat before using. For the best texture, fry the wings shortly before serving and wait to add the sauce until everyone is ready to eat.

Storage and Reheating

Refrigerate leftover wings in an airtight container for up to 3 to 4 days. Reheat them in a 375°F oven for 10 to 12 minutes or in a 350°F air fryer for 5 to 7 minutes, turning once, until hot and crisp. The center should reach 165°F. Avoid the microwave when possible because it softens the breading.

Cooked wings can also be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.

The refrigeration period and reheating temperature follow USDA food-safety guidance

This garlic bread recipe turns a plain loaf into the first thing that disappears from the table. The crust turns crisp under the broiler while the inside stays soft, and the butter carries real minced garlic instead of the flat flavor you get from a jar. I reach for it whenever there’s a big pot going on the stove, next to a bowl of clam chowder or a plate of spaghetti and meatballs. It’s the fastest way to round out dinner without touching a second burner.

The base recipe uses just butter, garlic, salt, and parsley, and it already tastes better than anything wrapped in foil at the grocery store. Add shredded mozzarella halfway through baking and it turns into the cheesy version people usually order at a restaurant, good next to a bowl of zuppa toscana or a pan of lasagna. Either way, the whole thing comes together in under twenty-five minutes, and most of that time is just the oven doing the work.

The broiler step is what separates good garlic bread from the soft, pale kind you get at a chain restaurant. A regular bake gets the butter melted and the bread warm, but only that last minute or two under direct heat gives you real caramelized spots along the edges. Skip that step and the bread still turns out fine. Add it, and it becomes the version people ask you to make again.

Ingredients

• 1 large French baguette or Italian loaf (about 20 inches), split lengthwise
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 3 tablespoons finely chopped fresh parsley
• ¼ teaspoon fine sea salt
• ⅓ cup (33 g) finely grated Parmesan cheese
• 1 cup (113 g) shredded mozzarella (optional, for the cheesy version)

Instructions

1. Make the garlic butter: In a medium bowl, mash the softened butter with the minced garlic, parsley, salt, and Parmesan using a fork. Keep mashing until the mixture turns pale green and speckled and no streaks of plain butter remain. Taste a small bit on its own. It should taste strongly of garlic, since the flavor mellows once it bakes into the bread.
2. Split and spread: Set the oven rack in the middle position and preheat to 400°F (200°C). Slice the loaf in half lengthwise and lay both halves cut-side up on a parchment-lined baking sheet. Spread the garlic butter edge to edge in a thick, even layer, right up to the crust so every bite gets butter.
3. Bake until golden: Bake for 10 to 12 minutes, until the butter is fully melted and the edges of the bread just start to turn light gold. If you’re adding mozzarella, pull the sheet out at the 8-minute mark, scatter the cheese over both halves, and return it to the oven for the remaining time.
4. Broil for a crisp finish: Switch the oven to broil and watch closely for 1 to 2 minutes, until the edges turn deep golden brown and any cheese is bubbling and lightly spotted. Broilers vary a lot, so stay at the oven door, since bread can go from golden to burnt in under thirty seconds.
5. Rest, slice, and serve: Let the bread rest for 2 to 3 minutes before cutting. This keeps the melted butter from soaking through and turning the crust soggy. Slice into pieces with a serrated knife using a gentle sawing motion, and serve immediately while it’s still warm.

Tips for the Best Golden Garlic Bread with Parmesan and Parsley

• Use fresh garlic, not the jarred minced kind. Jarred garlic often turns bitter and slightly sour once it hits high oven heat, while fresh cloves mellow into something sweeter and rounder.
• Let the butter come fully to room temperature before mixing. Butter that’s still a bit firm won’t spread evenly and tends to tear the crust instead of coating it.
• Wrap the bread in foil for the first half of baking for a softer, pillowy texture, or leave it uncovered the entire time for crisp, toasted edges. Neither method is a mistake, they just produce different textures depending on what you’re serving alongside it.
• If you’re using salted butter, cut the added salt back to a pinch. Parmesan already brings plenty of salt on its own, and the two together can push the bread past seasoned into salty.
• Mince the garlic by hand instead of using a garlic press for this one. A press releases more juice and less pulp, and the juice alone burns faster under the broiler than minced pieces do.
• Grate the Parmesan yourself instead of buying it pre-shredded. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly into the butter, so you end up with gritty spots instead of an even coating.
• If your loaf is more than a day old, it works even better here. Slightly stale bread holds its shape under the butter and crisps up faster than a fresh, soft loaf that can turn gummy in the middle.

Storage

Keep leftover garlic bread in an airtight container or wrapped tightly in foil. It holds up at room temperature for about a day, or in the refrigerator for up to 3 days if you added mozzarella, since dairy shortens the safe window. Reheat it in a 350°F oven for 5 to 7 minutes instead of the microwave, since the microwave turns the crust soft and chewy instead of crisp. If the bread smells sour or you spot any mold, throw the whole piece out rather than cutting around it. You can also freeze the unbaked, buttered loaf wrapped tightly in foil and then in a freezer bag for up to 3 months, and bake it straight from frozen, adding about 5 extra minutes to the bake time. University of Nebraska-Lincoln Extension confirms homemade bread holds up well in the freezer for up to three months, which matches how long this assembled loaf keeps its texture and flavor.

FAQ

Can you make garlic bread ahead of time?

Yes. Mix the garlic butter up to 3 days ahead and keep it covered in the fridge so the garlic and herbs have time to blend into the butter. You can also assemble the whole buttered loaf, wrap it tightly, and refrigerate it for up to a day before baking. Let it sit at room temperature for about 15 minutes before it goes in the oven so it bakes evenly instead of staying cold in the center.

Can you freeze garlic bread?

Yes, both baked and unbaked versions freeze well. Wrap the loaf tightly in foil and then in a freezer bag to keep ice crystals out, and freeze for up to 3 months. Bake it straight from frozen, adding 5 to 8 extra minutes if it’s unbaked, or reheat at 350°F for about 10 minutes if it’s already baked and just needs warming through.

What’s the best bread for a garlic bread recipe?

A sturdy, crusty loaf works best, think French baguette, Italian bread, or a firm sub roll. The dense crumb holds the butter without falling apart, and the thick crust turns crisp instead of soggy. Soft sandwich bread or brioche can’t hold up to the butter, so save those for a different use.

Why does my garlic bread turn out soggy?

The usual culprits are too much butter, butter spread while the bread is still warm from a previous bake, or skipping the broiler step that crisps the surface. Warm bread absorbs butter like a sponge instead of holding it on the surface where it can crisp. Stick to a thick but controlled layer, and finish under the broiler for the last minute or two to lock in the crunch.

This mashed potatoes recipe sticks to a handful of basics: russet potatoes, real butter, warm milk, and enough patience to drain them properly. Skip the stand mixer here, since it turns starchy potatoes gluey fast, no matter how good your ingredients are. A hand masher or a ricer gets you the light, fluffy texture you’re actually after, without the gummy pot you get from over-mixing. It’s the kind of side dish that doesn’t need a special occasion to earn a spot on the plate.

Russet potatoes work best for this because they’re high in starch and low in moisture, which is exactly what makes the difference between a fluffy result and something dense and wet. Yukon Golds are a solid substitute if you want a creamier, more buttery bite and don’t mind a slightly less fluffy texture. Either way, cut the potatoes into even pieces before boiling. Uneven chunks cook unevenly, and you’ll end up mashing some pieces that are still a little hard in the middle while others turn to mush. The butter-to-milk ratio here leans generous on purpose, since a side dish this simple lives or dies by how rich it tastes. There’s no sauce or topping to hide behind, so the potatoes have to carry the plate on their own.

Serve this alongside Salisbury Steak with Mushroom Gravy, Beef Stroganoff with Mushrooms and Sour Cream, or a plate of Meatloaf with a Tangy Ketchup Glaze. It’s also the classic partner for Classic Green Bean Casserole on a holiday table, or spoon extra gravy from Mississippi-Style Pot Roast right over the top. Any of them turn this into a full plate instead of just a side.

Ingredients

• 3 lbs (1.4 kg) russet potatoes, peeled and cut into 1½-inch chunks
• ½ cup (1 stick / 113 g) unsalted butter, cut into pieces
• 1 cup whole milk, warmed
• 2 cloves garlic, minced (optional)
• 1½ teaspoons salt, plus more for the cooking water
• ¼ teaspoon black pepper

Instructions

1. Cut and boil the potatoes: Peel the potatoes and cut them into even 1½-inch chunks so they cook at the same rate. Place them in a large pot, cover with cold water by about an inch, and add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides into a chunk with almost no resistance.
2. Drain and dry them out: Drain the potatoes in a colander, then return them to the hot, empty pot and set it back over low heat for 1 to 2 minutes, shaking gently. This cooks off the extra surface water clinging to the potatoes, which is what keeps mashed potatoes from turning watery once the butter and milk go in.
3. Warm the butter and milk: While the potatoes drain, add the butter pieces and milk to a small saucepan over low heat, or microwave in a heatproof bowl in 20-second bursts, until the butter is melted and the milk is warm but not boiling. Stir in the garlic here if you’re using it, so it mellows slightly instead of tasting raw.
4. Mash until smooth: Mash the dried potatoes with a hand masher, or pass them through a ricer back into the pot. Fold in the warm butter and milk mixture in two additions, stirring gently with a spatula or wooden spoon rather than an electric mixer, which overworks the starch and turns the potatoes gluey.
5. Season and serve: Stir in the salt and pepper, then taste and adjust. If the potatoes seem thick, add a splash more warm milk, a tablespoon at a time, until they hold a soft peak on the spoon but still fall easily when tilted. Serve immediately while everything is still hot.

Tips for the Best Creamy Mashed Potatoes with Butter and Milk

• Don’t skip drying the potatoes over low heat after draining. Even a minute of extra steam cooking off is the difference between fluffy potatoes and a watery pot, and it costs you nothing extra.
• Warm the butter and milk before you add them. Cold dairy shocks the starch and cools the potatoes down fast, and you’ll end up over-mashing just to compensate for the temperature drop.
• Use a ricer instead of a hand masher if you want restaurant-smooth potatoes with almost no lumps. It takes an extra two minutes, and it’s worth it for a holiday table where people are actually looking at the food.
• If you’re making these ahead, keep them slightly looser than you want the final texture to be. They thicken as they sit in the fridge, and a splash of warm milk brings them right back on reheating.
• Swap half the milk for heavy cream if you want a richer side dish, or boil the potatoes in chicken broth instead of water for more savory depth without adding extra fat.
• Salt the cooking water generously, not just the finished potatoes. Potatoes absorb seasoning as they boil, and that’s where a good chunk of the flavor actually comes from, not just what you add at the end.

Storage

Let the mashed potatoes cool to close to room temperature before you box them up, then refrigerate in an airtight container. The USDA guideline for cooked leftovers like this is 3 to 4 days in the fridge, so plan to use them up within that window rather than pushing it further. For longer storage, portion the potatoes into freezer-safe bags or containers, press out as much air as you can, and freeze for up to 3 months. The texture turns a little grainier after thawing since potatoes lose moisture in the freezer, but a good stir while reheating brings most of it back. Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in a splash of warm milk every minute or two until the potatoes loosen back up and turn creamy again.

FAQ

Can you freeze mashed potatoes?

Yes, though the texture changes a little once thawed. Portion cooled mashed potatoes into airtight freezer bags or containers, press out the excess air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly with a splash of milk to smooth them back out. Avoid microwaving straight from frozen, since the edges overheat before the center even thaws.

Why do mashed potatoes turn out gluey?

Gluey potatoes almost always come from overworking the starch, usually with a stand mixer or food processor, or from potatoes that soaked up too much water while boiling. Stick to a hand masher or a ricer, dry the potatoes briefly over heat after draining, and stir in the butter and milk gently instead of beating them. Starchy potatoes like russets are more prone to this than waxier varieties, so the mixing method matters even more with them.

Can you make mashed potatoes ahead of time?

Yes. Make them up to a day ahead, slightly looser than you want the final texture, and refrigerate in an airtight container. Reheat covered in a 325°F oven for about 30 minutes, or on the stovetop with a splash of milk, stirring occasionally until hot and smooth again. Either method works fine as long as you don’t rush the reheating.

What’s the best potato for mashed potatoes?

Russet potatoes are the classic choice because their high starch content breaks down into a light, fluffy texture once cooked. Yukon Gold potatoes are a close second if you want a creamier, more buttery result with a bit less peeling. Waxy potatoes like red potatoes hold their shape too well and tend to turn dense or gummy when mashed. If you only keep one variety around for cooking, russets are the more versatile pick.