Buffalo Chicken Wings Recipe

Prepare wings

If not already split, separate wings into drumettes and flats and discard wing tips or save for stock. Pat wings very dry with paper towels — removing surface moisture helps achieve crisp skin.

Place wings in a large bowl. Sprinkle baking powder, kosher salt, black pepper, and garlic powder over wings. Toss thoroughly so each piece is evenly coated. Let sit 15–30 minutes in the fridge (optional) to allow coating to adhere and dry slightly — this improves crisping.

Preheat and arrange

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Spray or lightly oil the rack so wings don't stick.

Bake

Arrange wings in a single layer on the rack, skin side up, with space between pieces. Bake for 20 minutes, then flip wings and bake another 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes while watching closely.

Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Working in batches, carefully lower wings into oil and fry 8–10 minutes until crisp and cooked through. Drain on paper towels. If using frying, keep wings warm in a 200°F (95°C) oven while finishing remaining batches.

While wings are cooking, make the sauce. In a small saucepan set over low heat, melt butter slowly. Once melted, whisk in hot sauce, brown sugar, apple cider vinegar, Worcestershire, and honey if using. Warm until the sauce is glossy and just combined (do not boil). Taste and adjust heat with cayenne pepper or add a pinch more sugar/vinegar to balance. Keep warm.

Alternatively, for a quicker method, combine ingredients in a microwave-safe bowl and heat in 20-second increments, stirring between each, until butter melts and mixture is homogenous.

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings in two additions, gently tossing after each addition with tongs to ensure each wing is evenly coated.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with ranch dressing and celery sticks on the side for dipping.