Buffalo Chicken Wings Recipe

Pat and season

Pat the wings very dry with paper towels. This removes surface moisture for crisping. Place wings in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and the baking powder. Toss thoroughly to coat each piece evenly.

Rest to dry

Arrange seasoned wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30–60 minutes if time allows. This step helps dry the skin and improves crispness. If short on time, proceed immediately to frying.

Heat oil

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 3–4 cups). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread—it should brown in about 50–60 seconds.

First fry (optional two-stage frying)

Working in batches (do not overcrowd), carefully add wings to the oil and fry for 7–8 minutes until the skin is cooked through but not deeply browned. Remove wings with a slotted spoon to a wire rack or paper towel-lined tray. Let oil return to temperature between batches.

Second fry for crispness

Increase oil temperature to 375°F (190°C). Return wings in batches and fry 2–4 minutes more until golden-brown and crisp. Remove wings and drain briefly on a wire rack or paper towels. If you prefer baking: bake at 425°F (220°C) on a wire rack for 35–45 minutes, turning once, until crisp and cooked through.

Melt butter

In a small saucepan over low heat, melt the unsalted butter gently, taking care not to brown it.

Combine sauce ingredients

Add the hot sauce, apple cider vinegar, Worcestershire sauce, and honey (if using) to the melted butter. Whisk until smooth and warmed through, then season with salt and black pepper to taste. Keep the sauce warm over very low heat or transfer to a heatproof bowl.

Combine wings and sauce

Place the hot crisp wings into a large mixing bowl. Pour the warm buffalo sauce over the wings and toss quickly and gently until all pieces are evenly coated. Taste one and adjust salt or a touch more hot sauce if desired.

Serve immediately

Transfer sauced wings to a serving platter. Garnish with chopped parsley if using and arrange celery sticks alongside.

Mix dip ingredients

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Add dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust consistency with a little more buttermilk if needed and seasoning as desired.

Chill (optional)

Refrigerate the ranch for 15–30 minutes to allow flavors to meld, or serve immediately alongside the wings.