Buffalo Wings (8) Recipe

Prepare wings

Pat wings dry thoroughly with paper towels. Removing surface moisture helps achieve crispy skin.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper, garlic powder, and baking powder until evenly coated. Let sit at room temperature for 15 minutes (or refrigerate uncovered for up to 2 hours for extra crispiness).

Heat oil

Pour enough neutral oil into a deep pot or Dutch oven to come about 2–3 inches up the sides (about 1–2 cups, depending on pot size). Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.

Fry in batches

Working in small batches (3–5 wings depending on pot size), carefully add wings to the hot oil without overcrowding. Fry, turning occasionally, until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should register 165°F (74°C), though for optimal tenderness many aim for 175–180°F (79–82°C). Remove wings with a slotted spoon to a wire rack set over a sheet pan to drain. Keep wings warm in a low oven (200°F / 95°C) while finishing remaining batches.

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Add the hot sauce (6 tablespoons), the 1 teaspoon hot sauce reserved for adjusting heat if desired, brown sugar or honey, apple cider vinegar, and Worcestershire sauce. Whisk until smooth and slightly glossy. Taste and adjust: add cayenne for more heat and salt as needed. Keep sauce warm on the lowest heat or transfer to a heatproof bowl.

Toss wings in sauce

Place the fried wings into a large wide bowl. Pour the warm buffalo sauce over the wings, then toss quickly and gently until each wing is evenly coated. Work in batches if necessary so wings remain crisp. Transfer sauced wings to a serving platter.

Serve immediately with celery and carrot sticks and a bowl of blue cheese dressing or ranch for dipping. Provide extra sauce on the side if desired.

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