Buffalo Chicken Wings Recipe

Prep and dry

Pat the wings completely dry with paper towels. Removing surface moisture ensures crisping. If wings are whole, separate into drumettes and flats and discard or reserve tips for stock.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.

In a large bowl, combine the wings with kosher salt, black pepper, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder helps create a crispy exterior when baked.

Arrange wings in a single layer on the wire rack, spaced so air can circulate. If you have two pans, use both rather than crowding.

Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes, or until skin is deep golden brown and internal temperature reaches 165°F (74°C) and juices run clear. Total bake time ~40–45 minutes depending on wing size. For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

While wings bake, make the sauce. In a small saucepan over low heat, melt the butter gently—do not let it brown.

Once butter is melted, whisk in hot sauce, brown sugar or honey, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using), and salt. Keep on low heat and whisk until fully combined and warm, about 1–2 minutes. Taste and adjust seasoning or heat level as desired. Remove from heat and keep warm.

If you prefer a thicker glaze, simmer very gently for an extra 1–2 minutes, stirring constantly. Do not boil vigorously or the sauce may separate.

When wings are done, transfer them (still hot) to a large clean bowl. Pour about three-quarters of the warm buffalo sauce over the wings.

Toss the wings in the bowl until evenly coated. If you like them saucier, add remaining sauce a little at a time. For a lightly sauced wing, reserve some sauce for serving.

For extra gloss and slightly richer flavor, return tossed wings to the rack and bake 3–5 minutes at 425°F (or broil 1–2 minutes) to set the sauce. Watch closely so the sauce doesn’t burn.

Place the ranch dressing in a small bowl and stir in chopped chives if using.

Arrange the wings on a platter with celery and carrot sticks. Serve immediately with ranch dressing and extra buffalo sauce on the side.

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 400°F oven for 8–10 minutes or until hot and crisp; toss with warmed sauce before serving.