Wings (bone-in Or Boneless) Recipe

Prepare the wings

If using whole wings, separate into drumette and flat at the joint; discard tips or save for stock. Pat wings thoroughly dry with paper towels. Place wings in a large bowl.

Season and coat

Sprinkle baking powder, kosher salt, black pepper, garlic powder, and paprika over the wings. Toss until wings are evenly coated. The baking powder helps crisp the skin (do not confuse with baking soda). Let sit uncovered in the refrigerator for 15–30 minutes if time allows — this further dries the skin and improves crispiness.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth that will cover the wings (about 2–3 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown steadily but not smoke.

Fry the wings

Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry bone-in wings 8–10 minutes per batch until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Boneless pieces will cook faster (5–7 minutes) — check for doneness. Remove wings to a wire rack set over a baking sheet or paper towel-lined tray to drain and rest for 2–3 minutes.

Alternative oven method (optional)

Preheat oven to 450°F (230°C). Place coated wings on a wire rack set over a baking sheet. Bake 35–45 minutes, turning once, until skin is crisp and internal temp is 165°F. For extra crispiness, broil 1–2 minutes at the end, watching closely.

Make the sauce

In a small saucepan over low heat, melt the butter. Add hot sauce, honey (if using), white vinegar, Worcestershire sauce (if using), and 1/4 tsp salt. Whisk until combined and warmed through — do not boil. Taste and adjust salt or honey to balance heat and tang. Keep warm until ready to toss.

Toss wings in sauce

Place drained wings in a large, heatproof bowl. Pour the warm buffalo sauce over the wings and gently toss until all pieces are evenly coated. If you prefer a saucier wing, reserve a little sauce to brush on when serving.

Arrange celery sticks on a platter or individual plates. Transfer sauced wings to the platter, sprinkle with chopped parsley or chives if using, and serve immediately with ranch dressing on the side for dipping.

Leftovers: Store cooled leftover wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss in warmed sauce before serving.