Buffalo Wings* Recipe

Dry and season wings

Pat the wings thoroughly dry with paper towels. Place in a large bowl and sprinkle the kosher salt and 1 tsp black pepper over them. Toss to coat evenly.

Refrigerate uncovered for 30–60 minutes if you have time — this helps dry the skin and improves crisping (optional).

Preheat the oven to 200°F (95°C) and place a wire rack on a baking sheet. This will keep wings warm after frying and help finish any internal cooking.

In a small bowl combine the baking powder, cornstarch, garlic powder and paprika. Sprinkle the dry mixture over the wings and toss until each piece has a light, even coating. The baking powder helps crisp the skin.

Pour the oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 0.5–1 cup depending on pan). Heat the oil to 350°F (175°C). Use a thermometer for accuracy.

Working in batches (do not overcrowd), gently add wings to the hot oil. Fry until golden brown and crisp, about 8–10 minutes per batch depending on size. Internal temperature should reach 165°F (74°C); larger wings may take a bit longer.

Remove fried wings with a slotted spoon and transfer to the wire rack set over the baking sheet placed in the warm oven to keep crisp while you finish remaining batches.

While wings fry, make the sauce. In a small saucepan over low heat, melt the butter slowly until foamy but not browned.

Stir in the hot sauce, white vinegar, Worcestershire sauce, and honey or sugar if using. Keep over very low heat and whisk until combined and glossy. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper; adjust to taste. Remove from heat once combined (do not boil).

Place the drained, crispy wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so every piece is evenly coated.

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