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Ingredients
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Buffalo-Style Chicken Wings
Buffalo Sauce
Dipping & Garnish
Method
Buffalo-Style Chicken Wings
Prep and dry
Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp. If wings are whole, separate drumettes and flats and discard tips or save for stock.
Coat
In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and smoked paprika. Toss the wings with the dry mixture until evenly coated. The baking powder raises pH and promotes browning and crispness.
Rest
Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin for better crisping.
Cook (oven method - recommended for lunch service)
Preheat oven to 425°F (220°C). Brush or toss wings lightly with neutral oil. Arrange wings skin-side up on the wire rack. Roast for 25 minutes, then flip and roast another 10–15 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely.
Alternate cook (deep-fry)
Heat 4–6 cups neutral oil in a deep pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until crisp and golden and internal temp is 165°F. Drain on paper towels.
Buffalo Sauce
While wings cook, make the sauce. In a small saucepan over low heat, melt butter. Stir in hot sauce, apple cider vinegar, honey (or brown sugar), Worcestershire sauce, cayenne (if using), and salt. Heat gently until just combined and steaming—do not boil. Taste and adjust seasoning for heat/sweetness.
Transfer sauce to a large, shallow bowl or to a large mixing bowl. If you prefer a thicker glaze, reduce sauce on low heat for 2–3 minutes until slightly thickened, then remove from heat.
Tossing & Serving
Place hot wings into the bowl with warm buffalo sauce (or pour sauce over wings in a large bowl). Toss vigorously so every wing is evenly coated. Work in batches if necessary to avoid crowding.