Buffalo Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels. If not already split, cut each wing at the joint to separate drumette and wingette; discard or reserve tips.

Coat wings

In a large bowl, toss the dried wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps crisp the skin during cooking.

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes (or up to 2 hours). This dries the skin further for crispier results.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wing: it should bubble steadily but not smoke.

Fry in batches

Working in a single layer, carefully add wings to the hot oil (do not overcrowd). Fry for 8–10 minutes, turning occasionally, until the skin is deep golden and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon to a paper towel-lined tray. Repeat with remaining wings. If you prefer extra-crispy wings, fry a second time at 375°F (190°C) for 90–120 seconds per batch.

Alternatively: To bake instead of frying — preheat oven to 425°F (220°C). Place coated wings on a wire rack over a rimmed baking sheet and bake 35–45 minutes, flipping halfway, until crisp and cooked through. For extra crisping, finish under the broiler for 2–3 minutes while watching closely.

Make sauce

In a small saucepan over low heat, melt the butter. Stir in the hot sauce, brown sugar, Worcestershire sauce, garlic powder, smoked paprika (if using), and salt. Whisk constantly until smooth and warmed through, about 2–3 minutes. Do not boil—keep on low so butter does not separate.

Toss wings in sauce

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously to coat evenly. For a thicker glaze, return tossed wings to the skillet for 30–60 seconds, turning to coat while the sauce reduces slightly.

Arrange the sauced wings on a platter. Sprinkle chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch for dipping.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness; avoid microwaving which will make them soggy.