Buffalo Wings Recipe

Prepare wings

If whole wings were purchased, separate into drumettes and flats, discarding wing tips or saving for stock. Pat wings very dry with paper towels; moisture prevents crisping.

Place the dried wings in a large bowl. Sprinkle baking powder, salt, black pepper, and garlic powder over wings. Toss thoroughly so each piece is evenly coated with the baking powder and seasonings. The baking powder helps create a crisp exterior when cooked.

Arrange the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin for better crisping. (If short on time, proceed directly to cooking.)

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. If using an air fryer, preheat to 400°F (200°C).

For oven method: Place the wire rack with wings on the rimmed baking sheet (or transfer wings to a lightly oiled baking rack). Bake for 35–45 minutes, turning once halfway through, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, broil 2–3 minutes at the end while watching closely.

For air-fryer method: Arrange wings in a single layer in the basket without overcrowding and cook 20–25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

For deep-fry method: Heat neutral oil (canola, peanut) to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels. (Note: adjust method based on equipment and preference.)

While wings cook, make the sauce: melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Don’t let butter brown.

Remove from heat and whisk in the hot sauce, brown sugar or honey (if using), Worcestershire sauce, apple cider vinegar, and cayenne (if using) until smooth and glossy. Taste and adjust heat or sweetness to preference. Keep warm.

When wings are fully cooked and crisp, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings in two additions, tossing gently but thoroughly after each addition so every wing is evenly coated.

Arrange wings on a serving platter. Garnish with chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese dressing or ranch on the side for dipping.

Leftovers: store cooled wings in an airtight container refrigerated up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving; toss with warmed sauce if desired.