Buffalo Hot Wings Recipe

If frozen, thaw wings completely and pat dry with paper towels. Place wings in a large bowl or resealable bag.

Make a quick brine: dissolve 1 tbs kosher salt and 1 tsp sugar in 6 cups cold water. Pour over wings, cover and refrigerate 30 minutes to 1 hour (no longer than 2 hours). Brining firms and seasons the meat.

After brining, drain wings and pat thoroughly dry. Transfer to a large bowl for seasoning.

Preheat oven to 425°F (220°C) if baking, or heat deep-fryer/large heavy-bottomed pot with 2–3 inches of vegetable oil to 350°F (175°C) if frying. Line a rimmed baking sheet with foil and place a wire rack on top if baking.

In a small bowl, combine 1 tsp baking powder, 3 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Mix well.

Toss the dried wings in the seasoning mixture until evenly coated. The baking powder helps create a crisp exterior when baked or fried.

If baking: arrange wings in a single layer on the rack, skin side up, leaving space between pieces. Bake 40–50 minutes, turning once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If frying: fry in batches at 350°F (175°C) 8–10 minutes until crisp and cooked through. Drain on paper towels.

While wings cook, make the sauce. In a small saucepan over low heat, melt 4 tbsp unsalted butter gently — do not let it brown.

Add 1 cup hot sauce, 1 tsp distilled white vinegar, 1 tsp Worcestershire sauce, and 1 tsp honey (optional). Whisk until combined and smooth. Taste and add up to 1 tsp salt or adjust honey to balance heat as desired. Keep warm on lowest heat or transfer to a heatproof bowl.

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings in two additions, tossing vigorously after each addition so sauce evenly coats each wing. Use tongs or two large spoons to toss 20–30 seconds per addition.

Arrange wings on a platter with celery and carrot sticks. Serve immediately with blue cheese dressing or ranch on the side for dipping.

Leftover wings can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes or until hot and crisp; refresh with a quick toss in warmed sauce if desired.