Buffalo Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and wingettes and discard tips or save for stock.

Place the wings in a large bowl. Add baking powder, kosher salt, black pepper, garlic powder, and 1 tablespoon vegetable oil. Toss thoroughly to coat each piece evenly. Baking powder helps crisp the skin when baked or air-fried.

For oven: Arrange wings in a single layer on a wire rack set over a rimmed baking sheet lined with foil. For air fryer: preheat to 400°F (200°C) and place wings in a single layer in the basket, working in batches if needed.

Cook wings until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). Oven: bake at 425°F (220°C) for 40–50 minutes, flipping once halfway. Air fryer: 22–26 minutes, shaking or turning halfway. If deep-frying: heat oil to 375°F (190°C) and fry 8–10 minutes until crisp, then drain on paper towels.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently (do not boil).

Stir in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or brown sugar), cayenne (if using), and 1/4 teaspoon salt. Whisk until smooth and warmed through, then remove from heat. Taste and adjust salt or honey to balance heat and tang. Keep warm.

When wings are cooked and crisp, transfer them to a large warm bowl. Pour the buffalo sauce over the wings and toss thoroughly until every wing is evenly coated.

In a small bowl, whisk together Greek yogurt, mayonnaise, and buttermilk until smooth.

Add minced chives, minced parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Stir to combine. Taste and adjust seasoning or thin with additional milk/buttermilk to desired consistency. Refrigerate until ready to serve.

Arrange sauced wings on a platter. Garnish with extra chopped parsley or chives if desired. Serve immediately with ranch dressing and 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 before tossing in warmed sauce.