Buffalo Wings Recipe

Prep wings

Pat the chicken wing pieces very dry with paper towels. Remove any excess skin or wing tips if desired. Dry wings will crisp better.

Toss wings in a large bowl with kosher salt, black pepper, and baking powder. Make sure each piece is evenly coated. The baking powder helps dry and crisp the skin when cooked.

Let the wings rest on a wire rack in the refrigerator for 30–60 minutes if time allows (optional) to further dry the skin.

Heat oil

Pour neutral oil into a deep pot or deep fryer, leaving at least 2 inches headspace. Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp.

Oven: Preheat to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray wings with oil. Bake 35–45 minutes, turning once halfway, until skin is browned and crisp and internal temp is 165°F (74°C).

Air-fryer: Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–25 minutes, shaking or turning halfway, until crispy and cooked through.

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, apple cider vinegar, Worcestershire sauce, honey (or sugar), garlic powder, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness as desired.

If a smoother emulsion is desired, remove saucepan from heat and whisk briskly while the sauce cools slightly so butter and hot sauce emulsify.

Warm the BBQ sauce in a small saucepan over low heat. Stir in optional honey to taste for extra shine and sweetness. Keep warm until needed.

Place cooked wings in a large, dry mixing bowl. Choose sauce: for hot/spicy, pour buffalo sauce over wings; for BBQ, pour warmed BBQ sauce; for plain, skip sauce or serve sauce on the side. Use tongs to toss wings with the sauce until evenly coated.

Transfer wings to a platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing for dipping.

Leftover wings can be reheated in a 400°F (200°C) oven for 8–10 minutes to regain crispness.