Buffalo Wild Wings Recipe

Prepare and dry

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

Coat with baking powder and seasoning

In a large bowl, toss the dried wings with the baking powder, kosher salt, and black pepper until evenly coated. The baking powder creates a drier surface and crispier skin when cooked.

Rest (optional)

Place the coated wings on a wire rack set over a tray and refrigerate uncovered for 30–60 minutes if time allows. This further dries the skin for extra crispiness.

Heat oil

Pour about 1 cup vegetable oil into a deep heavy skillet or Dutch oven (enough for 1–1.5 inches depth for shallow frying). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If deep-frying in a fryer, heat to 375°F (190°C).

Cook the wings

Working in batches to avoid overcrowding, carefully add wings to the hot oil. Fry for 8–10 minutes for shallow frying (or 8–12 minutes for deep frying), turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. If baking instead: preheat oven to 425°F (220°C) and bake on a wire rack set over a sheet pan for 40–50 minutes, flipping once halfway, until crisp and cooked through.

Drain

Transfer cooked wings to a wire rack or paper towel–lined tray to drain briefly while you make the sauce. Keep them warm in a low oven (200°F / 95°C) if making multiple batches.

Melt and combine

In a small saucepan over low heat, melt the butter gently. Once melted, whisk in the hot sauce, white vinegar, Worcestershire, garlic powder, paprika, and honey. Warm and whisk until the sauce is smooth and slightly emulsified, about 1–2 minutes. Taste and add salt as needed.

Bring to serving temperature

Keep the sauce warm on low heat but do not boil for best texture. If the sauce separates, whisk vigorously or add a small splash of hot sauce to re-emulsify.

Toss wings in sauce

Place the drained cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss thoroughly until each piece is evenly coated. Serve immediately.

Arrange the sauced wings on a platter alongside celery and carrot sticks. Serve with a bowl of blue cheese dressing or ranch for dipping and lemon wedges if desired. Enjoy while hot.