Buffalo Chicken Wings Recipe

Prep wings

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

Place wings in a large bowl. Toss with baking powder, kosher salt, black pepper, and garlic powder until evenly coated. The baking powder helps crisp the skin during frying or baking.

Transfer coated wings to a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 1 hour (optional but helps dry the skin and improve crispiness). If short on time, proceed immediately.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches deep (about 2 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until golden brown and the internal temperature reaches 165°F (74°C), turning occasionally for even color. Adjust time for batch size and wing size.

Use a slotted spoon or spider to transfer cooked wings to a paper towel–lined baking sheet or wire rack. Let rest 3–4 minutes while you finish remaining batches. Keep wings warm in a low oven (200°F / 95°C) if needed.

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, distilled white vinegar, Worcestershire sauce, honey, smoked paprika (if using), and 1/4 tsp kosher salt. Whisk until fully combined and warmed through, about 2–3 minutes. Do not boil. Taste and adjust salt or honey for desired balance.

Keep the sauce warm on the lowest heat while wings finish frying so it emulsifies and coats evenly.

Place a batch of hot wings into a large mixing bowl. Pour about 1/3–1/2 cup of warm buffalo sauce over the wings (adjust to taste). Toss vigorously with tongs until wings are evenly coated. Repeat with remaining wings and sauce, using additional sauce if desired.

Transfer sauced wings to a serving platter. Garnish with chopped parsley if using.

Make ranch

In a small bowl, whisk together buttermilk, mayonnaise, sour cream, dried dill, dried parsley, garlic powder, onion powder, lemon juice, 1/4 tsp kosher salt, and freshly ground black pepper until smooth. Taste and adjust seasoning or thickness (add a splash more buttermilk for thinner dressing). Chill for at least 10 minutes to let flavors meld.

Serve the ranch chilled alongside the buffalo wings for dipping.