Hot Buffalo Wing Recipe

Prep the wings

Pat the wings very dry with paper towels. If using whole wings, separate flats and drumettes by cutting at the joint and discard the wing tips or reserve for stock.

Place the dried wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin and promotes crisping.

Cover and refrigerate for 30 minutes to 2 hours (recommended) to further dry the skin and let the seasoning penetrate.

Fry the wings

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (or according to your fryer’s instructions). Heat oil to 350°F (175°C). Use a thermometer to maintain accurate temperature.

Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes per batch until the skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispiness, remove wings after the first fry when pale golden and rest for 5 minutes, then increase oil temperature to 375°F (190°C) and fry 2–3 minutes until deeply golden and crisp.

Using a slotted spoon or tongs, transfer cooked wings to a wire rack set over a baking sheet to drain and keep crisp while you make the sauce.

In a small saucepan over low heat, melt the unsalted butter gently until it is liquid but not boiling.

Whisk in the hot sauce (Frank’s), light brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using), and salt. Continue to warm the mixture over low heat, whisking until fully combined and slightly thickened, about 2–3 minutes. Do not allow the sauce to boil—just keep it warm and emulsified.

Taste and adjust: add more cayenne for heat, more brown sugar for sweetness, or a pinch more salt if needed.

Remove from heat and keep warm while you finish the wings.

Place the hot cooked wings into a large mixing bowl. Pour the warm buffalo sauce over the wings and toss quickly but gently to coat each wing evenly. Work in two batches if necessary to ensure full coverage without cooling the wings.

Arrange coated wings on a platter. Garnish with chopped fresh parsley if using.

Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side for dipping.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat wings in a 400°F (205°C) oven for 8–10 minutes to crisp before tossing with warmed sauce.