Buffalo Chicken Wings Recipe
Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.
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Ingredients
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Chicken
Buffalo sauce
For frying / finishing
Ranch dipping sauce
Method
Prepare and dry wings
- 1
Pat dry and trim
Pat the chicken wings thoroughly with paper towels to remove as much moisture as possible. Trim any excess skin or tips if needed; discard tips or save for stock.
- 2
Place the wings in a large bowl. Sprinkle the baking powder, kosher salt, and black pepper over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps the skin crisp when cooked.
- 3
Refrigerate the coated wings on a wire rack set over a rimmed baking sheet for 30–60 minutes uncovered if time allows — this further dries the skin for better crisping (optional but recommended).
Cook wings (deep-fry method)
- 4
Heat oil
Pour the vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temperature.
- 5
Fry in batches
Working in 2–3 batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until the skin is deep golden and internal temperature reaches 165°F (74°C). Turn occasionally for even browning. Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if cooking multiple batches.
- 6
Optional double-fry for extra crispiness: after the first fry, let wings rest 5 minutes, then increase oil temperature to 375°F (190°C) and fry 1–2 minutes until extremely crisp. Drain on a rack.
Make buffalo sauce
- 7
Combine and melt
In a small saucepan over low heat, combine the unsalted butter, hot sauce, white vinegar, light brown sugar, Worcestershire sauce, garlic powder, and cayenne (if using). Stir constantly until butter is fully melted and sauce is smooth, about 2–3 minutes. Do not boil. Taste and adjust vinegar or sugar to balance tang and heat.
- 8
Keep the sauce warm on the lowest heat setting or transfer to a heatproof bowl.
Toss wings in sauce & serve
- 9
Coat wings
Place hot, drained wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously but gently until each wing is evenly coated (use tongs if preferred).
- 10
Transfer wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch dressing, celery sticks, and carrot sticks on the side.
- 11
If you prefer extra sauce on the side, reserve 2–3 tablespoons of the sauce before tossing and serve alongside.
