Buffalo Chicken Wings Recipe

Prepare wings

If whole wings are used, separate at the joints into drums and flats and discard tips or save for stock. Pat wings very dry with paper towels—dry skin crisps better.

Place wings in a large bowl. Add kosher salt, black pepper, baking powder, garlic powder and 1 tablespoon vegetable oil. Toss thoroughly so each piece is evenly coated. Let sit at room temperature for 20–30 minutes (or refrigerate uncovered for up to 24 hours to dry the skin further).

Cook wings

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set inside a rimmed baking sheet (or use parchment paper if not using a rack). Bake 40–50 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Alternatively, for frying: heat vegetable oil in a deep pot to 350°F (175°C) and fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently without boiling. Add hot sauce, apple cider vinegar, Worcestershire sauce, light brown sugar and optional extra hot sauce or cayenne. Whisk constantly until butter is fully incorporated and sauce is smooth, 1–2 minutes. Taste and add a pinch of salt if needed. Keep warm over very low heat.

Place the cooked, hot wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings. Toss with tongs until every wing is evenly coated in sauce.

While wings finish, whisk together mayonnaise, sour cream and buttermilk in a small bowl until smooth. Add lemon juice, dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Stir to combine. Taste and adjust seasoning or buttermilk to reach desired pourable consistency. Chill in refrigerator until ready to serve.

Transfer sauced wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch dipping sauce, celery and carrot sticks on the side.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with warmed sauce.