Buffalo Wings Recipe
Includes your choice of blue cheese or ranch dressing
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Ingredients
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Buffalo Wings
Buffalo Sauce
To Serve
Method
Buffalo Wings
Prep the wings
If whole, separate wings into drumette and wingette at the joint, discard tips or save for stock. Pat wings very dry with paper towels. Dry wings help achieve crispy skin.
Toss wings in a large bowl with baking powder, kosher salt, black pepper and garlic powder until evenly coated. The baking powder raises skin pH and dries the surface for crisping.
Arrange a wire rack over a rimmed baking sheet and place wings in a single layer, not touching. Refrigerate uncovered for 30–60 minutes if time allows; this further dries skin (optional but recommended).
Fry the wings
Heat vegetable oil in a deep heavy pot or deep fryer to 360°F (182°C). If you don’t have a thermometer, heat until a small cube of bread browns in ~20–30 seconds. Working in batches to avoid overcrowding, carefully lower wings into oil and fry for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C) and skin is crisp. Use a slotted spoon to transfer wings to a paper towel–lined tray to drain.
Alternative: Oven method
If you prefer baking, preheat oven to 425°F (220°C). Place coated wings on a wire rack over a rimmed sheet; bake 25–30 minutes, then flip and bake an additional 10–15 minutes until skin is crisp and internal temp is 165°F.
Buffalo Sauce
While wings cook, make the sauce: In a small saucepan over low heat, melt the butter slowly. Once melted, whisk in the hot sauce, brown sugar, white vinegar and Worcestershire until smooth and glossy. Taste and adjust heat with additional hot sauce or cayenne if you prefer spicier; keep the sauce warm on very low heat or remove from heat and cover.
Transfer freshly fried (or baked) hot wings to a large bowl. Pour warm buffalo sauce over wings. Toss vigorously for 30–60 seconds until every wing is evenly coated. Return to a clean baking sheet or serve immediately.