Buffalo Hot Wings Recipe

Dry and season

Pat the wings very dry with paper towels. In a large bowl toss wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps crisp the skin when frying/roasting.

Place seasoned wings on a wire rack set over a baking sheet and let rest in the refrigerator for 30–60 minutes (optional) to further dry the skin for better crisping.

Pour oil into a large, deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4 cups for most pots). Attach a deep-fry thermometer to the pot. Heat oil over medium-high heat until it reaches 375°F (190°C).

Working in batches (do not overcrowd), carefully add wings to the hot oil using a slotted spoon or spider. Fry for 8–10 minutes per batch until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). If you prefer an extra-crisp double-fry: fry for 5–6 minutes, remove and rest 5 minutes, then return to oil at 375°F for another 2–4 minutes until golden.

Use a slotted spoon to transfer cooked wings to a wire rack set over a sheet pan lined with paper towels to drain briefly while you make the sauce.

In a small saucepan over low heat, melt the unsalted butter gently, stirring so it doesn't brown.

Once butter is melted, whisk in the hot sauce (Frank's RedHot), light brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, optional extra hot sauce, and 1/4 tsp salt. Increase heat to low-medium and simmer gently for 1–2 minutes, whisking, until the sauce is homogenous and slightly thickened. Taste and adjust salt or heat as desired. Remove from heat.

If you prefer a fully emulsified sauce, slowly whisk in a tablespoon of hot oil from the fryer (off-heat) which helps bind butter and hot sauce together.

Place the drained hot wings into a large, clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously for 30–45 seconds until each wing is well coated.

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