Buffalo Chicken Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Remove any excess skin or small wing tips if present. Drying the skin helps it crisp in the oven.

Season

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when baked.

Rest

Arrange the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30 minutes if time allows (this further dries the skin). If short on time, proceed immediately to baking.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Bake the wings on the wire rack over the baking sheet for 35-45 minutes, turning once halfway through, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). For extra crispness, broil for 1-2 minutes at the end watch closely to avoid burning.

While the wings bake, make the buffalo sauce: In a small saucepan over low heat, melt the butter without letting it brown.

Add the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, cayenne (if using), and salt. Whisk until combined and warm. Taste and adjust salt or heat. Keep the sauce warm on the lowest heat or transfer to a heatproof bowl.

When the wings are done, transfer them (in batches if necessary) to a large clean mixing bowl. Pour about three-quarters of the warm buffalo sauce over the wings and toss vigorously until evenly coated. Reserve the remaining sauce for serving or to add more if desired.

Arrange wings on a platter, garnish with chopped fresh parsley if using, and serve immediately with ranch dressing and celery sticks on the side.