Buffalo Wings Recipe

Prep and dry

Pat the wings completely dry with paper towels. Removing surface moisture is key for crisp skin.

Coat with baking powder and seasonings

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss until evenly coated.

Rest

Place coated wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour (or up to overnight). This further dries the skin and improves crisping.

Bake

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set above a baking sheet (leave space between pieces). Lightly brush with neutral oil. Bake 25 minutes, then flip and bake another 15–20 minutes until deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes watching closely.

While wings bake, melt butter in a small saucepan over low heat. Add hot sauce, apple cider vinegar, Worcestershire sauce, honey, cayenne (if using) and salt. Whisk until fully combined and slightly thickened, 2–3 minutes. Keep warm on lowest heat and stir occasionally.

Combine prepared BBQ sauce, honey, and apple cider vinegar in a small saucepan. Warm over medium-low heat, stirring until glossy and slightly thickened, about 3–4 minutes. Keep warm.

In a small saucepan, combine soy sauce, honey, minced garlic, sesame oil, and rice vinegar. Bring to a gentle simmer over medium heat for 1–2 minutes. Mix cornstarch with cold water to make a slurry, then whisk into the simmering sauce and cook another 30–60 seconds until slightly thickened. Remove from heat and keep warm.

Combine gochujang, honey (or sugar), soy sauce, rice vinegar, sesame oil, and minced garlic in a small saucepan. Warm over medium-low heat, whisking until smooth and glossy, 2–3 minutes. Remove from heat and keep warm.

In a bowl, whisk together buttermilk and mayonnaise until smooth. Add dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Taste and adjust seasoning. Chill at least 30 minutes to let flavors meld. If too thick, thin with a little additional buttermilk.

In a bowl, combine blue cheese crumbles, sour cream, mayonnaise, lemon juice, salt and pepper. Stir until combined but leave some small chunks for texture. Chill at least 20 minutes. Reserve a few crumbles to sprinkle on top when serving.

When wings are done roasting, transfer them while hot into a large clean bowl. Choose the sauce you want (Buffalo, Honey BBQ, Soy Honey Garlic, Spicy Korean Gochujang, or leave plain). Pour the warm sauce (about 3–4 tbs per 6 wings; adjust to taste) over wings and toss gently until evenly coated.

Arrange wings on a platter with celery and carrot sticks. Garnish with chopped chives or green onions if using. Serve immediately with Ranch and/or Blue Cheese dips on the side.