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Ingredients
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Chicken Wings
Buffalo Sauce
To Serve
Method
Chicken Wings
Prep
Pat the 1 lb wings dry with paper towels. If whole, split at the joint and discard the wingtip or save for stock. Drying ensures crisp skin.
Season & Coating
In a bowl, toss the wings with 3 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs aluminum-free baking powder until evenly coated. The baking powder helps crisp the skin during cooking.
Refrigerate (optional)
For extra-crisp skin, place the coated wings on a wire rack set over a tray and refrigerate, uncovered, for 30 minutes to 2 hours. If short on time, proceed immediately.
Oven Roast
Preheat the oven to 425°F (220°C). Arrange the wings in a single layer on a wire rack set inside a rimmed baking sheet (or directly on a parchment-lined sheet) with space between pieces for air circulation. Roast for 25–30 minutes, flipping once halfway through. Roast until skin is deep golden brown and internal temperature reaches 165°F (74°C).
Alternative: Frying
If you prefer frying, heat neutral oil (canola, peanut) in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels and proceed to saucing.
Buffalo Sauce
While wings cook, make the sauce. In a small saucepan over low heat, melt 3 tbs unsalted butter. Whisk in 4 tbs hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/4 tsp salt. Warm and whisk until fully combined and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm until ready to toss with wings.
If you prefer a spicier finish, reserve 1–2 tbs of plain hot sauce to drizzle over sauced wings or mix more into the sauce to taste.
Finishing & Serve
When wings are done, transfer them to a large warm mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated.
Plate the wings and garnish with chopped fresh parsley if using. Serve immediately with 1/2 cup blue cheese dressing or ranch and 4 celery stalks cut into batons for dipping.
Leftover wings: store cooled, sauced or unsauced, in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.