Buffalo Recipe

Prep

Pat wings very dry with paper towels. Removing surface moisture is essential for crisp skin.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps create extra-crispy skin.

Choose cooking method: deep-fry, shallow-fry, or oven-roast. For deep-fry: heat oil in a deep fryer or heavy pot to 375°F (190°C). For oven-roast: preheat oven to 425°F (220°C) and line a baking sheet with a wire rack.

If deep-frying: working in batches, fry wings 8–10 minutes until just cooked through and the skin is golden and crisp. Drain on a wire rack. If oven-roasting: toss wings with 2 tablespoons neutral oil, spread in a single layer on the rack and roast 40–45 minutes, flipping once halfway, until skin is deep golden and crisp. If shallow-frying: fry in 1/4-inch oil over medium-high heat 6–8 minutes per side until cooked through and crisp.

Keep cooked wings warm while you make the sauce. Reserve any drippings for another use.

In a small saucepan over low heat, melt the grass-fed butter gently until fully liquid but not foaming (about 2–3 minutes).

Add the hot sauce to the melted butter and whisk to combine into a smooth emulsion. Keep heat low; do not boil.

Whisk in apple cider vinegar, paprika, garlic powder, honey, cayenne pepper and 1 teaspoon kosher salt. Taste and adjust: add more honey if you want milder sweetness, more cayenne for heat, or a pinch more salt to balance.

Simmer gently for 1–2 minutes until warmed through and well blended, then remove from heat. Keep warm (or place in a heatproof bowl) while tossing with wings.

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss with tongs until every piece is evenly coated. Serve immediately with ranch on the side.

In a bowl, combine mayonnaise and sour cream (or Greek yogurt) until smooth.

Stir in buttermilk and lemon juice to loosen the texture to a dipping consistency. Add minced garlic, onion powder, dried dill (if using), chopped chives, parsley and fresh dill. Mix thoroughly.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or thickness by adding more buttermilk (to thin) or more sour cream (to thicken).

Chill the ranch at least 20–30 minutes to let flavors meld before serving, or serve immediately if short on time. Stir again before plating.