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Buffalo Chicken Wings Recipe

Name: Bad Wolf BBQs Buffalo Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs raw chicken wings (split into drumettes and flats); 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 cups vegetable oil (for frying) or neutral oil for roasting; 6 tbs unsalted butter; 1 cup hot sauce (Frank's RedHot or similar); 1 tsp brown sugar; 1 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp garlic powder; 0.25 tsp cayenne pepper (optional, for extra heat); 0.25 tsp salt; 0.5 cup mayonnaise; 0.25 cup sour cream or Greek yogurt; 0.25 cup buttermilk; 1 tbs fresh chives, finely chopped; 0.5 tsp dill (fresh or 1/2 tsp dried); 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 3 stalks celery sticks; 2 large carrot sticks; 1 tbs fresh parsley (optional, for garnish)

Inspired by Bad Wolf BBQ

Time1h

Serves4

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

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Ingredients

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Wings

2 lbs raw chicken wings (split into drumettes and flats)

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 cups vegetable oil (for frying) or neutral oil for roasting

Buffalo Sauce

6 tbs Unsalted butter

1 cup hot sauce (Frank's RedHot or similar)

1 tsp Brown sugar

1 tsp Apple cider vinegar

1 tsp Original Worcestershire Sauce

1 tsp Watkins garlic powder

1/4 tsp cayenne pepper (optional, for extra heat)

1/4 tsp Celtic sea salt

Ranch Dipping Sauce

1/2 cup Mayonnaise

1/4 cup sour cream or Greek yogurt

1/4 cup Buttermilk

1 tbs fresh chives, finely chopped

1/2 tsp dill (fresh or 1/2 tsp dried)

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

3 stalks celery sticks

2 large carrot sticks

1 tbs fresh parsley (optional, for garnish)

Method

Wings

Prep wings

Pat the chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and discard wing tips or save for stock.

Coat wings

Place the wings in a large bowl. Sprinkle with baking powder, kosher salt, and black pepper. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin for crisping.

Choose cooking method

You can fry, roast, or air-fry the wings. Follow the method below you choose.

Frying method

Heat 2 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined sheet to drain and rest 3 minutes before saucing.

Oven-roasting method

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange coated wings on the rack, skin side up, leaving space between pieces. Roast for 35–45 minutes, flipping once at 20 minutes, until skin is crisp and internal temp is 165°F (74°C).

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Air-fry for 22–28 minutes, shaking the basket every 7–8 minutes, until crisp and cooked through.

Buffalo Sauce

While the wings cook (or during the last 5 minutes), melt the butter in a small saucepan over low heat.

Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using), and 1/4 tsp salt. Whisk over low heat until the butter is fully incorporated and the sauce is smooth. Taste and adjust seasoning — add a touch more sugar for sweetness or more vinegar for tang. Keep warm until ready to toss.

Tossing & Serving

Place the cooked wings in a large, heatproof bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Work quickly so the wings stay hot and the sauce adheres.

Transfer wings to a serving platter. Garnish with chopped parsley (optional). Serve immediately with the ranch dipping sauce, celery sticks, and carrot sticks.

Ranch Dipping Sauce

Combine mayonnaise, sour cream (or Greek yogurt), and buttermilk in a small bowl and whisk until smooth.

Stir in chopped chives, dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning or consistency (add more buttermilk for a thinner dressing). Chill for at least 15 minutes before serving to allow flavors to meld.