Buffalo Wings Recipe

Trim

If wings are whole, separate into drumettes and flats by cutting through the joint; discard tips or save for stock. Pat pieces dry with paper towels.

Brine

Combine 4 cups cold water, 1 tablespoon kosher salt, and 1 teaspoon sugar in a bowl until dissolved. Submerge wings in the brine, cover, and refrigerate for 30 minutes to 1 hour. Remove wings from brine and pat completely dry with paper towels before coating.

Whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 teaspoon kosher salt in a shallow bowl or large zip-top bag. Toss wings in the dry mixture a few at a time until evenly coated; shake off excess. For a thicker, crunchier crust, you can double-dip: return coated wings to the bowl or bag and coat again.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of 2–3 inches, leaving room for bubbling. Heat oil to 350°F (175°C). Use a thermometer for accuracy. Working in batches (do not overcrowd), carefully lower wings into the oil and fry until golden brown and internal temperature reaches 165°F (74°C), about 8–10 minutes per batch depending on size. Remove wings with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels to remove excess oil. Keep cooked wings warm in a 200°F (95°C) oven while you finish remaining batches.

In a small saucepan over low heat, melt the butter gently. Whisk in the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and 1/4 teaspoon salt. Bring to a gentle simmer for 1 minute, then remove from heat. Taste and adjust seasoning or heat level (add more sugar to mellow or extra hot sauce to increase heat). Keep warm.

Place hot fried wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each piece is evenly coated. Transfer wings to a platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.