Buffalo Chicken Wings Recipe

Prep and Dry

Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture helps achieve a crisp exterior.

Trim and Split (if needed)

If not already split, separate each wing into drumette and flat by cutting at the joint; discard wing tips or save for stock.

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and onion powder. Add the wings and toss until each piece is evenly coated with the dry mixture.

Oven Method (Crispy)

Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray the rack lightly with oil. Arrange wings in a single layer on the rack, leaving space between pieces. Bake 35–45 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternative Frying Method

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches 6–8 minutes until golden and cooked through, then drain on a paper towel-lined tray. For extra crispness, fry twice: first at 325°F until cooked, rest 5 minutes, then fry at 375°F for 1–2 minutes to crisp.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter slowly—do not let it brown. Once melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, sugar or honey, cayenne (if using), and salt. Warm gently until combined and slightly thickened, about 2–3 minutes. Taste and adjust heat or salt as needed. Keep warm until ready to toss.

When wings are done, transfer them to a large clean bowl. Pour about three-quarters of the warm buffalo sauce over the wings and toss vigorously until wings are evenly coated. Reserve the remaining sauce for dipping or to drizzle.

Arrange wings on a platter, sprinkle chopped parsley (or celery leaves) and blue cheese crumbles if using. Serve immediately with ranch dressing and celery sticks on the side. Offer reserved sauce for extra saucing.

If making ahead: keep sauce and wings separate. Reheat wings in a 400°F (200°C) oven for 6–8 minutes to re-crisp, then toss with warm sauce before serving.