Buffalo Chicken Wings Recipe

Prepare wings

If using whole wings, separate at joint into drumettes and flats and discard wing tips (or save for stock). Pat wings completely dry with paper towels — dryness helps them crisp.

Coat and rest

Place the dried wings in a large bowl. Toss with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 tablespoon neutral oil until evenly coated. Spread wings out on a rack set over a baking sheet and refrigerate uncovered for 30–60 minutes (this further dries skin and improves crisping).

Oven-bake (crispy method)

Preheat oven to 425°F (220°C). Arrange wings, skin-side up, on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Bake 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Alternative: Frying

If you prefer frying: heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels and keep warm while preparing sauce.

While wings bake, make the sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1 cup hot sauce, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon cayenne (optional) and 1 teaspoon salt. Keep the sauce warm over very low heat and whisk occasionally until ready to toss. Taste and adjust salt or heat level as desired.

Alternatively, combine all sauce ingredients in a heatproof bowl and microwave in 20-second intervals, stirring between, until butter is melted and sauce is fully combined.

Toss wings in sauce

Place hot cooked wings in a large, clean mixing bowl. Pour warmed buffalo sauce over the wings and toss gently but thoroughly until evenly coated. Reserve a few tablespoons of sauce for serving if you like extra on the side.

Plate

Transfer coated wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with ranch dressing, celery and carrot sticks.

While wings cook, whisk together 1 cup mayonnaise and 1 cup buttermilk in a bowl until smooth. Stir in 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill until ready to serve.

Arrange celery and carrot sticks on the platter alongside the wings and place ranch dressing in a small bowl for dipping. Serve wings hot to preserve crispness; provide extra napkins.