Buffalo Chicken Wings Recipe

Pat the chicken wings very dry with paper towels. This helps them get crispy.

If whole wings, separate into drumette and wingette and discard tips or save for stock.

Place the wings in a large bowl. Add baking powder, kosher salt, black pepper, and garlic powder. Toss thoroughly so each piece is evenly coated.

Arrange a wire rack on a baking sheet (lined with foil for easier cleanup). Place wings in a single layer spaced slightly apart. Refrigerate uncovered for 30–60 minutes to dry the skin further (optional but recommended).

Oven method (recommended)

Preheat oven to 425°F (220°C). Bake wings on the prepared rack for 20 minutes, then flip and bake another 15–25 minutes until golden brown and crisp and internal temperature reaches 165°F (74°C). Total baking time typically 35–45 minutes depending on wing size.

Alternative: Frying

Heat 1–2 inches of neutral oil (vegetable or peanut) in a deep skillet to 350°F (175°C). Fry wings in batches 7–9 minutes until cooked through and crisp. Drain on paper towels.

Alternative: Air-fryer

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking halfway, until crisp and cooked through.

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently—do not boil.

Whisk in hot sauce, vinegar, Worcestershire, honey (or brown sugar), smoked paprika (if using), and salt. Continue to whisk until combined and just warmed through, then remove from heat.

Taste and adjust heat or sweetness: add more hot sauce to increase spice, or more honey to balance heat.

When wings are cooked and crisp, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings.

Toss vigorously until every wing is evenly coated. If you prefer saucier wings, reserve a few tablespoons of sauce and add more to taste.

Place wings on a serving platter, garnish with chopped parsley if desired.

While wings finish, mix mayonnaise, sour cream, and buttermilk in a small bowl until smooth.

Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, salt, and pepper. Adjust consistency with additional buttermilk if you want thinner dressing.

Taste and adjust seasoning. Chill in the refrigerator for at least 10 minutes if time allows to let flavors meld.

Serve the buffalo wings hot with the ranch dressing on the side, along with celery and carrot sticks.

Provide extra napkins — wings are messy. Enjoy.