Buffalo Wings Recipe

Prep

Pat the wing sections dry with paper towels. Removing surface moisture helps achieve crisp skin.

Place the dried wings in a large bowl. Sprinkle baking powder, kosher salt, black pepper, garlic powder, and onion powder over the wings.

Toss the wings until evenly coated. For best results, refrigerate uncovered on a wire rack set over a rimmed baking sheet for 1 hour (or up to overnight) to air-dry the skin — this step is optional but improves crispiness.

Oven Method (recommended for ease)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces.

Bake for 40–50 minutes, turning once halfway through, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). If you want extra crispness, broil 2–3 minutes at the end while watching carefully to avoid burning.

Alternative: Frying

Heat 1 to 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Alternative: Air Fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.

While wings are cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts until just melted. Do not boil.

Whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or sugar), cayenne (if using), and salt until smooth and emulsified. Keep warm on the lowest heat or transfer to a heatproof bowl.

Taste and adjust: add more honey for sweetness, more vinegar for tang, or extra cayenne for heat.

When wings are finished cooking, transfer them hot to a large mixing bowl. Pour the warm buffalo sauce over the wings.

Toss gently but thoroughly until every wing is evenly coated. Return to the baking sheet and place under the broiler for 1–2 minutes if you want the sauce to set slightly (optional).

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