Buffalo Wings Recipe

Prep

Pat the drummettes dry with paper towels to remove excess moisture. This helps them crisp.

In a large bowl, toss the drummettes with baking powder, kosher salt, and black pepper until evenly coated. Let rest uncovered in the refrigerator for 20–30 minutes if time allows; this dries the skin for extra crispiness.

Pour about 1 cup of neutral oil into a deep skillet or Dutch oven to a depth of roughly 1 inch, or heat a deep-fryer to 350°F (175°C). If using a pan, warm oil over medium-high heat until it registers 350°F on a thermometer.

Working in a single layer and not overcrowding, add the drummettes to the hot oil. Fry for 8–10 minutes, turning occasionally, until the skin is deep golden and the internal temperature reaches 165°F (74°C). Smaller pieces may finish sooner; remove earlier if they reach temperature.

Transfer cooked drummettes to a wire rack set over a baking sheet or a plate lined with paper towels to drain for 2 minutes.

While the wings are frying, make the sauce: in a small saucepan over low heat, melt the butter. Add the hot sauce, brown sugar, vinegar, Worcestershire, garlic powder, cayenne (if using), and salt. Whisk constantly until well combined and warm, about 2–3 minutes. Do not boil. Taste and adjust salt or vinegar for brightness.

Place the drained hot wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously for 30–45 seconds until every piece is evenly coated. If you prefer a saucier wing, reserve a few tablespoons of sauce and add more as needed.

Arrange the sauced drummettes on a platter. Serve immediately with ranch dressing and celery and carrot sticks on the side for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to re-crisp; toss with warmed sauce if needed.