Buffalo Wings Recipe

Prep wings

Pat the chicken wing sections dry with paper towels. Removing as much moisture as possible helps them crisp.

Season and coat

Place the wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder raises the pH at the skin surface and helps crisping when cooked.

Heat oil

Pour about 1 cup oil into a large heavy skillet or Dutch oven—enough to come up roughly 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread: it should bubble steadily and brown in about 60 seconds.

Fry wings

Working in a single layer and in batches to avoid overcrowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Adjust heat to maintain 325–350°F if needed. Remove wings to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if necessary while frying remaining wings.

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using), and salt. Warm gently until the mixture is smooth and slightly thickened, 2–3 minutes. Taste and adjust heat or salt as desired. Keep sauce warm on very low heat or transfer to a heatproof bowl.

Toss wings in sauce

Place a batch of fried wings into a large clean bowl. Pour about half to three-quarters of the warm Buffalo sauce over the wings (reserve some for serving if you like saucier wings). Toss quickly but gently with tongs until wings are evenly coated. Transfer to a serving platter and repeat with remaining wings and sauce.

Serve the tossed Buffalo wings immediately with blue cheese dressing and celery sticks on the side. Sprinkle chopped parsley over the platter if using. Provide extra sauce on the side for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes and reheat sauce on the stovetop before tossing.