Buffalo Chicken Wings Recipe

Pat the chicken wings dry with paper towels. Removing surface moisture helps achieve a crisp exterior.

Season the wings evenly with the kosher salt and black pepper.

Toss the seasoned wings with the baking powder until evenly coated. Baking powder raises pH and helps crisp the skin during cooking.

Oven-baked method (recommended)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly coat the rack with cooking spray or brush with oil. Arrange the wings in a single layer, skin side up, with space between pieces. Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Total bake time ~40–45 minutes.

Deep-fry method (faster, extra crispy)

Heat the neutral oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in small batches for 8–10 minutes until golden brown and cooked through, turning as needed. Use a thermometer to maintain oil temperature. Drain on a wire rack or paper towels. Let rest 2 minutes before saucing.

If using an air fryer: preheat to 400°F (200°C). Arrange wings without overlapping and air-fry 20–25 minutes, shaking or flipping halfway, until internal temp is 165°F and skin is crisp.

While the wings cook, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20–30 second bursts until fully melted.

Stir the cayenne pepper sauce (Frank's) into the melted butter until smooth. Add the white vinegar, Worcestershire sauce, garlic powder, honey (if using), and salt. Whisk or stir for 30–60 seconds to combine and warm through. Taste and adjust salt or honey for balance. Keep warm on very low heat or transfer to a heatproof bowl.

Place the hot cooked wings into a large mixing bowl. Pour most of the buffalo sauce over the wings, reserving 2–3 tablespoons for serving.

Toss the wings vigorously for 20–30 seconds so the sauce evenly coats each piece. Use tongs or two spoons to lift and turn the wings while rotating the bowl. If you prefer saucier wings, add the reserved sauce.

Transfer sauced wings to a serving platter. Sprinkle chopped fresh parsley over the wings if using.

Serve immediately with ranch dressing and celery sticks on the side. Provide extra buffalo sauce if desired.