Buffalo Chicken Wings Recipe

Prep wings

Pat the wings very dry with paper towels. If not already split, separate drumettes and wingettes and discard or save tips for stock.

In a large bowl, toss the dry wings with baking powder, kosher salt, black pepper and 1 tablespoon vegetable oil until evenly coated. Baking powder helps crisp the skin when roasting; if frying skip the baking powder and proceed to frying instructions below.

Choose cooking method — oven-roast or shallow-fry. For oven-roast: preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line with foil for easier cleanup). Roast for 20 minutes, flip wings, then roast another 15–25 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For shallow-fry: heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C) and fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

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

Stir in hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder and smoked paprika. Whisk continuously and warm until just combined and slightly thickened, about 2–3 minutes. Taste and adjust balance — add a pinch of sugar if too acidic or a splash more vinegar if too sweet. Keep warm over lowest heat or transfer to a heatproof bowl.

Place the cooked wings into a large clean mixing bowl. Pour most of the warm buffalo sauce over the wings (reserve 2–3 tbs for serving). Using tongs, toss quickly until each wing is evenly coated. Return wings to the baking sheet or a serving platter and, if desired, place under a hot broiler for 1–2 minutes to set the sauce and add gloss (watch carefully to avoid burning).

Taste one wing and add more sauce if you prefer it saucier.

While wings finish, whisk together mayonnaise, sour cream and buttermilk in a small bowl until smooth.

Add chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt and pepper. Stir to combine. Taste and adjust seasoning or thin with a little more buttermilk if you want a looser consistency. Refrigerate until ready to serve.

Arrange wings on a platter with celery and carrot sticks and the ranch dressing in a small bowl. Sprinkle optional chopped chives or parsley over the wings for color.

Serve immediately while hot with reserved buffalo sauce on the side for extra heat.