Buffalo Wings Recipe

Prep the wings

Pat the 10 wings dry with paper towels. Removing surface moisture helps them crisp.

In a large bowl, toss the wings with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tablespoon baking powder until evenly coated. The baking powder promotes crisping; ensure an even, light coating.

Arrange the wings on a wire rack set over a baking sheet (or on a parchment-lined baking sheet if no rack). For best results, refrigerate uncovered for 30–60 minutes to dry the skin further (optional).

Oven method (recommended for consistent results): Preheat oven to 425°F (220°C). Place the rack with wings on the middle rack and bake for 35–45 minutes, turning once after 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternative: Frying method — heat neutral oil to 350°F (175°C) in a deep pot. Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels. (Adjust times for size of wings.)

If you prefer extra-crispy skin, broil for 1–2 minutes at the end of baking, watching closely to avoid burning.

While wings cook, make the buffalo sauce: in a small saucepan over low heat, melt 4 tablespoons unsalted butter gently (do not boil).

Add 1 cup hot sauce, 1 teaspoon Worcestershire, 1 tablespoon apple cider vinegar, 1 teaspoon light brown sugar and 1 teaspoon honey (optional). Whisk to combine and warm until glossy and just beginning to steam, about 2–3 minutes. Taste and add 1/4 tsp ground cayenne if you want more heat.

Remove from heat and set aside. Keep warm until wings are ready.

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each wing. Work quickly so the sauce adheres while wings are hot.

Transfer wings to a serving platter and garnish with chopped parsley or chives if using.

Blue Cheese Dressing

For a blue cheese style dressing: in a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1/4 cup blue cheese crumbles, 1/2 tablespoon fresh lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth but slightly chunky from the cheese. Adjust buttermilk for desired thickness. Chill until serving.

Ranch Variation

To make ranch-style dressing instead of blue cheese: use the same base (mayonnaise, sour cream, buttermilk) and add 1 tsp minced fresh chives, 1/2 tsp garlic, 1/2 tablespoon lemon juice, 1/4 tsp dried dill, 1/4 tsp salt and 1/8 tsp black pepper. Leave out the blue cheese crumbles. Chill until serving.

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

Leftovers: Store sauce and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 375°F (190°C) oven for 8–10 minutes to crisp before saucing.