Buffalo Chicken Wings Recipe

1. Pat dry and season

Pat the split chicken wings thoroughly dry with paper towels. Place wings in a large bowl or on a rimmed baking sheet. Sprinkle baking powder, kosher salt, black pepper, and garlic powder evenly over the wings. Toss or rub so each piece is evenly coated. Let rest 15–30 minutes in the refrigerator to help the skin dry and crisp.

2. Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature.

3. First fry (optional for extra-crisp)

Working in batches (do not overcrowd), lower wings into the hot oil and fry for 6–7 minutes until the skin is set and pale golden. Remove to a wire rack or paper towel-lined sheet. Allow oil to return to 375°F (190°C) for the second fry.

4. Second fry (or single fry alternative)

For crispier wings: fry the pre-fried wings again at 375°F (190°C) for 2–3 minutes until deep golden brown and crisp. For a single-fry method: fry wings at 350°F (175°C) for 10–12 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. Transfer cooked wings to a clean wire rack or paper towel-lined sheet and let rest 2–3 minutes.

5. Make sauce

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, and honey (or sugar). Taste and add cayenne if you want more heat. Warm just until the sauce is uniformly combined and slightly thickened, about 1–2 minutes; do not boil. Season with a pinch of salt if needed.

6. Toss wings in sauce

Place the hot fried wings in a large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Serve immediately so the sauce remains glossy and hot.

7. Make ranch

In a medium bowl, whisk together mayonnaise, buttermilk, and sour cream (if using) until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, kosher salt, and black pepper. Adjust consistency with extra buttermilk (a tablespoon at a time) if you prefer thinner dressing. Chill at least 15 minutes to let flavors meld.

8. Arrange sauced wings on a platter with celery and carrot sticks. Garnish with extra chopped parsley or chives if desired. Serve immediately with chilled ranch dressing on the side.