Buffalo Chicken Wings Recipe

Trim and dry

Pat the chicken wings dry with paper towels. If whole wings, separate into drumette and flat; discard wing tip or reserve for stock.

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss to coat evenly. The baking powder helps crisp the skin when cooked.

If you plan to coat the wings lightly, combine flour, cornstarch, paprika and onion powder in a shallow bowl. Dredge each wing to lightly coat and shake off excess. This step is optional (provides extra crispiness).

Oven method (recommended for ease)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. If you used the flour coating, lightly spray with oil. Bake for 25 minutes, then flip wings and bake for another 15–20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Fryer/stovetop method (for extra crispiness)

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, turning as needed. Drain on a paper towel-lined tray. For extra crispiness, raise oil to 375°F (190°C) and flash-fry 1–2 minutes more.

While wings are cooking, melt the unsalted butter in a small saucepan over low heat. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, paprika and salt. Stir until butter is melted and sauce is smooth and slightly simmering, about 2–3 minutes. Taste and adjust heat or salt as desired. Keep warm.

Place cooked wings in a large clean bowl. Pour about two-thirds of the warm buffalo sauce over the wings. Toss thoroughly to coat each wing. Reserve remaining sauce for serving or for those who want extra heat.

Transfer wings to a serving platter. Sprinkle chopped parsley if using and serve immediately with ranch dressing and celery sticks on the side.