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Ingredients
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Chicken
Coating (optional for crispier skin)
Buffalo Sauce - Hot
Buffalo Sauce - Mild (alternative)
For Serving
Method
Prep & Season
Prepare wings
Pat the separated wings (drumettes and flats) dry with paper towels. Remove any excess skin or tips if present. Place wings in a large bowl or sheet tray.
Season the wings evenly with kosher salt and black pepper, tossing to coat.
Optional for extra-crispy skin: sprinkle baking powder and cornstarch over the wings and toss until evenly coated. Baking powder helps the skin brown and crisp.
Cooking (Oven method)
Preheat and arrange
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Arrange wings in a single layer on the rack, skin side up, without crowding.
Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes, until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). For extra crispness, broil 2–3 minutes watching carefully.
Cooking (Alternative: Frying)
Heat 2–3 inches of neutral oil (vegetable or peanut) in a deep pot to 350°F (175°C). Fry wings in batches, without crowding, for 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels. (If coated with baking powder, fry time may be slightly shorter.)
Make Buffalo Sauce
Hot sauce preparation
In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1/2 cup Frank's RedHot, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, 1 tsp honey (optional), and 1/4 tsp salt. Whisk continuously until butter is fully incorporated and sauce is glossy, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness as desired.
Tossing & Serving
Place cooked wings in a large clean bowl. Pour about two-thirds of the warmed sauce over the wings and toss gently to coat each piece evenly. Reserve remaining sauce for guests to add more if desired.
Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch for dipping.
If making both hot and mild: divide wings into two bowls after cooking and coat each portion with the respective sauce.