Buffalo Chicken Wings Recipe

Prep wings

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard tips or save for stock. Place wings in a large bowl or rimmed baking sheet.

Coat with baking powder and seasonings

Toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly coated. The baking powder helps crisp the skin during baking.

Rest

For best results, place coated wings uncovered on a wire rack set over a baking sheet and refrigerate for 30–60 minutes to dry the skin. If short on time, proceed directly to baking.

Preheat the oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Bake on the middle rack for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until the skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Optional extra-crisp step (broil): If you want extra crispness, switch oven to broil on high for 2–3 minutes after baking, watching closely to prevent burning.

Make sauce

While wings bake, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Once melted, whisk in 1 cup hot sauce, 1 teaspoon light brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon cayenne pepper, and 1/4 teaspoon salt. Heat gently until mixture is warm and homogenous, then remove from heat. Taste and adjust heat or acidity as desired (add more sugar to tame heat or more vinegar for tang). Keep warm.

Toss wings in sauce

When wings are cooked and crisp, transfer them immediately to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss with tongs until each piece is evenly coated. If you prefer saucier wings, reserve a bit of sauce to spoon over when serving.

Make ranch: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 3 tablespoons buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust consistency with more buttermilk or seasoning. Chill at least 15 minutes to meld flavors (can be made up to 24 hours ahead).

Plate and garnish: Arrange buffalo wings on a platter with celery and carrot sticks. Sprinkle optional chopped fresh parsley over wings for color. Serve immediately with the chilled ranch dressing on the side for dipping.

Storage: Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8–10 minutes to re-crisp and then toss briefly in warmed sauce. Store extra sauce and ranch separately.