Buffalo Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp.

Season and coat

In a large bowl, combine wings with baking powder, kosher salt, black pepper, and garlic powder. Toss until wings are evenly coated. Let rest uncovered in the refrigerator for 30–60 minutes if time allows — this further dries the skin and improves crisping (optional).

Deep or shallow fry (recommended for crispier skin)

Pour vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 1–1.5 inches (about 1.5–2 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. Working in batches so you don’t overcrowd, carefully add wings and fry for 8–10 minutes, turning once, until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer wings to a wire rack set over a sheet pan to drain and keep warm. If oil temperature drops, allow it to return to 350°F between batches.

Oven-baked alternative

Preheat oven to 425°F (220°C). Arrange coated wings on a wire rack set over a rimmed baking sheet lined with foil. Bake 35–45 minutes, turning once halfway through, until crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.

Make the sauce

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and cayenne (if using). Stir and keep over low heat until just warmed through and combined, about 1–2 minutes. Do not boil. Taste and adjust seasoning — add a pinch of salt or a touch more vinegar or sugar to balance heat and tang.

Toss wings in sauce

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing gets a thin, even coating. If you prefer a stickier glaze, return sauced wings to a hot skillet for 30–60 seconds to reduce the sauce slightly while tossing, then remove.

Make ranch

In a small bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in dried dill, dried parsley, garlic powder, onion powder, salt, pepper, and lemon juice (if using). Taste and adjust consistency with a little more buttermilk for thinner dip, or a pinch more salt/pepper if needed. Chill for at least 10 minutes to allow flavors to meld, or refrigerate up to 24 hours.

Arrange sauced wings on a platter. Sprinkle with chopped fresh parsley if desired. Serve immediately with the ranch dipping sauce and celery sticks or carrot sticks on the side. Leftover wings can be refrigerated in an airtight container up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to regain crispness.