Buffalo (mild / Medium / Hot) Recipe

Prep the wings

Pat the wings very dry with paper towels. If whole wings were purchased, separate into drummettes and wingettes and discard or save tips for stock.

Coat for crisping

In a large bowl, combine baking powder, salt, pepper and garlic powder. Add the dried wings and toss until evenly coated. Let sit 10 minutes to allow coating to adhere and skin to dry slightly.

Cook the wings - Frying method (crispiest)

Heat 2 cups of vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining wings.

Cook the wings - Oven method (alternative)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and a wire rack. Toss wings with 1/2 cup olive oil to coat, then place on the rack spaced apart. Bake 40–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temp is 165°F (74°C).

Melt and combine

In a medium saucepan over low heat or in a small saucepan, melt the butter gently. Add 1/2 cup Frank's-style hot sauce and stir until combined.

Adjust flavor for level

For Mild: Whisk in 1 tablespoon honey (or 1 tablespoon brown sugar), 1 teaspoon apple cider vinegar and 1/2 teaspoon Worcestershire sauce. Omit additional chili paste and keep cayenne at 1/8 tsp if desired. For Medium: Add 1 teaspoon hot chili paste or sriracha and 1/4 teaspoon cayenne. Add 1/2 teaspoon apple cider vinegar and 1/2 teaspoon Worcestershire sauce. Taste and adjust. For Hot: Add 1–2 teaspoons hot chili paste or sriracha (depending on tolerance), 1/2 teaspoon cayenne or more to taste, 1/2 teaspoon apple cider vinegar and 1/2 teaspoon Worcestershire sauce. Use smoked paprika sparingly if desired.

Finish sauce

Bring the sauce to a gentle simmer for 1 minute, then remove from heat and whisk until glossy. Taste and add up to 1/4 teaspoon kosher salt if needed. Keep warm.

Toss wings in sauce

Place cooked wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously until all wings are evenly coated. For a saucier finish, reserve a few tablespoons of sauce and brush onto wings after plating.

Arrange wings on a platter with celery and carrot sticks. Serve immediately with blue cheese dressing or ranch on the side for dipping.

Leftovers: Store cooled wings and extra sauce in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.