Buffalo Chicken Wings Recipe

Prep

Pat wings dry thoroughly with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard wing tips or save for stock.

Place wings in a large bowl. Add baking powder, kosher salt, and black pepper. Toss until wings are evenly coated. The baking powder helps dry and crisp the skin.

Arrange a wire rack over a rimmed baking sheet and place wings in a single layer, not touching. Refrigerate uncovered for 30–60 minutes to further dry the skin (optional but recommended for crispiness).

Frying (Deep or Shallow)

Heat vegetable oil in a deep pot or deep fryer to 375°F (190°C). If shallow frying, use a heavy skillet with enough oil to come halfway up the wings and heat to 350–370°F (177–187°C). Fry wings in batches, careful not to overcrowd, until golden brown and internal temperature reaches 165°F (74°C), about 8–10 minutes for deep frying or 10–14 minutes for shallow frying, turning once. Transfer to a wire rack set over a baking sheet to drain and keep warm.

Oven-Baked Alternative

Preheat oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top. Place wings on rack and bake 25–30 minutes, flip, then bake another 10–15 minutes until skin is crispy and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end watching carefully.

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently without browning. Add hot sauce, brown sugar, Worcestershire sauce, white vinegar, garlic powder, and a pinch of salt. Whisk and warm until butter is fully incorporated and sauce is smooth, about 2–3 minutes. Taste and adjust heat or sweetness as desired.

Remove from heat and keep warm. For a thicker sauce, simmer very gently for an extra 1–2 minutes; for a tangier sauce add another 1/2 tsp vinegar.

Place hot cooked wings in a large, clean mixing bowl. Pour buffalo sauce over the wings and toss quickly but gently until each wing is evenly coated. Work in batches if necessary to avoid cooling the wings.

Transfer tossed wings to a serving platter. Sprinkle blue cheese crumbles (if using) and scatter celery sticks alongside. Serve immediately with ranch dressing for dipping.

While wings cook, combine buttermilk, mayonnaise, and sour cream in a bowl. Whisk until smooth.

Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning or buttermilk for desired thickness. Chill in refrigerator for at least 15 minutes to let flavors meld. Serve cold.