Buffalo Wings Recipe

Prepare wings

If whole wings are used, separate at joints into drumettes and flats and discard wing tips (or reserve for stock). Pat wings very dry with paper towels—dry skin crisps better.

Place wings in a large bowl. Add baking powder, kosher salt, black pepper, garlic powder, and onion powder. Toss thoroughly so each piece is evenly coated. Let sit on a wire rack over a sheet pan in the refrigerator for 30–60 minutes to dry the skin (optional but recommended for extra crispiness).

Oven method (healthier, crispy)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Bake 40–50 minutes, turning once at 25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Fryer method (traditional, very crispy)

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches, careful not to crowd, 8–10 minutes until golden and cooked through. Transfer to a wire rack to drain. For extra crispiness, increase oil to 375°F (190°C) for a 1–2 minute finish after initial frying (double-fry method).

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.

While wings cook, make the sauce. In a small saucepan over low heat, melt butter. Stir in hot sauce, apple cider vinegar, worcestershire sauce, honey (if using), cayenne (if using) and salt. Whisk until glossy and emulsified, about 2–3 minutes. Keep warm and do not boil.

Place cooked wings into a large, clean mixing bowl. Pour most of the warm sauce over the wings, reserving a few tablespoons for serving. Toss quickly and thoroughly so each wing is evenly coated. If you prefer an extra-crisp finish, briefly return sauced wings to a 400°F (200°C) oven for 3–5 minutes (watch carefully so sauce doesn't burn).

Taste one wing and add more salt or a splash of hot sauce if needed. Transfer wings to a serving platter.

Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side for dipping. Provide extra sauce in a small bowl.