Buffalo Chicken Wings Recipe

Prepare wings

If not already split, use kitchen shears to cut the wing at the joint to separate drumette and flat; discard or reserve tips. Pat wings very dry with paper towels — dryness helps achieve crispness.

Place dried wings in a large bowl. Add baking powder, kosher salt and black pepper. Toss thoroughly to coat evenly. The baking powder helps create a crisp exterior when baking or shallow-frying.

Choose cooking method: Oven-baked (recommended) or shallow-fry. Preheat oven to 250°F (120°C) if baking to start low, or preheat oil to 350°F (175°C) if shallow-frying.

If baking: Arrange wings on a wire rack set over a rimmed baking sheet lined with foil. Bake at 250°F for 30 minutes (this renders fat) then increase oven to 425°F (220°C) and roast for 35–45 minutes more, flipping once, until skin is deep golden and crisp and internal temperature is 165°F (74°C). If shallow-frying: Heat 1–2 tablespoons oil in a large heavy skillet to 350°F. Fry wings in batches 8–10 minutes per batch until crisp and cooked through. Drain on a wire rack or paper towels.

Make sauce

While wings cook, melt butter in a small saucepan over low heat (or microwave in a small bowl in 20-second bursts). Add hot sauce, apple cider vinegar, Worcestershire sauce, garlic powder, honey and 1/4 teaspoon salt. Whisk until fully combined and slightly emulsified. Keep warm on the lowest heat setting, stirring occasionally.

Taste the sauce and adjust: add up to 1/2 teaspoon more honey if you prefer slightly milder, or another 1/2 teaspoon vinegar for more tang. Do not let the sauce boil; it will separate if overheated.

Toss wings in sauce

When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour most of the warm buffalo sauce over the wings (reserve 2–3 tablespoons for serving) and toss quickly but gently to coat each wing evenly. Use tongs to lift and turn so the sauce clings to the surface.

Arrange sauced wings on a platter. Sprinkle chopped parsley or sliced green onions if using. Serve immediately with celery sticks and ranch dressing on the side for dipping. Provide extra reserved sauce for guests who want more heat.

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