Buffalo Chicken Wings Recipe

Pat the wings very dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

In a large bowl, combine kosher salt, 1 tsp black pepper, garlic powder and paprika. Toss the wings with the seasoning so they are evenly coated. Let sit 10–15 minutes at room temperature while you prepare the coating or oven.

Option A — Deep Frying (crispiest)

Heat enough vegetable oil in a heavy pot or deep fryer to reach 350°F (175°C). Meanwhile, whisk together flour, cornstarch and baking powder. Dredge wings lightly in the flour mix, shaking off excess. Fry wings in batches (do not overcrowd) for 8–10 minutes, turning once, until golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and keep warm.

Option B — Oven Baking (healthier)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss seasoned wings with a light dusting of the flour mixture (optional for crispiness) or skip for less crust. Place wings spaced out on the rack. Lightly brush or spray with oil. Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is browned and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

While wings cook, melt butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, apple cider vinegar, Worcestershire sauce and honey until smooth. Remove from heat and stir in 1/4 tsp black pepper. Taste and adjust: add a pinch of sugar for balance or more hot sauce for heat. Keep warm.

Place the cooked wings in a large, heatproof mixing bowl. Pour the warm buffalo sauce over the wings and toss with tongs until every wing is evenly coated. If you prefer a saucier finish, reserve 2–3 tbsp of sauce to drizzle at the end or serve extra on the side.

Transfer wings to a serving platter. Sprinkle chopped parsley or chives over the top if using. Serve immediately with ranch dressing and celery sticks on the side.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to crisp before serving; toss with warmed sauce again if desired.