Buffalo Recipe

Preheat and pat dry

Preheat your oven to 425°F (220°C) if baking; if frying, heat oil to 350°F (175°C). Pat the wings thoroughly dry with paper towels—removing surface moisture helps them crisp.

Place dried wings in a large bowl. Sprinkle the baking powder (or corn starch), kosher salt, and black pepper over the wings. Toss evenly so each piece gets a light, even coating. If you have time, place the coated wings on a wire rack set over a sheet tray and refrigerate uncovered for 30–60 minutes to further dry the skin (optional but recommended for extra crispiness).

Oven-baked wings

Line a rimmed sheet pan with foil and set a wire rack on top. Arrange wings in a single layer with space between pieces. Brush or drizzle the 2 tbs oil over the wings and turn to coat. Bake at 425°F (220°C) for 35–45 minutes, turning once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Shallow-fry or deep-fry alternative

For frying, heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in batches, taking care not to crowd the pot, for 8–10 minutes until crisp and cooked through. Drain on a wire rack or paper towel-lined tray.

In a small saucepan over low heat, melt the butter gently. Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, paprika, brown sugar or honey, salt, and black pepper. Keep the mixture on low and simmer gently for 2–3 minutes, whisking until fully combined and slightly thickened. Do not boil; you want an emulsion so the sauce stays glossy. Taste and adjust seasoning—add a touch more sugar or honey to tame heat, or more vinegar for tang.

Place the cooked wings in a large, wide bowl. Pour about two-thirds of the warm Buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Reserve the remaining sauce for dipping or to recoat later.

Transfer sauced wings to a serving platter. Sprinkle chopped fresh parsley if using. Serve immediately with blue cheese dressing and celery sticks on the side; provide extra sauce for dipping.