Buffalo Chicken Wings Recipe
Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.
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Ingredients
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Chicken & Seasoning
Buffalo Sauce
Dressing & Garnish
For Frying (or alternative cooking)
Method
Chicken & Seasoning
Prepare wings
Pat the wings dry very thoroughly with paper towels. Removing moisture helps them crisp up.
Season and coat
In a large bowl, combine kosher salt, black pepper, baking powder, and garlic powder. Add the dry wings and toss until evenly coated. Let sit for 10–15 minutes at room temperature to allow the baking powder to begin working. (If you prefer to refrigerate, cover and chill for 30–60 minutes; bring back to near room temperature before cooking.)
Cooking the wings
Fry method (crispiest)
Heat oil in a deep heavy pot or Dutch oven to 350°F (175°C). Pat wings again briefly if any condensation formed. Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm while you fry remaining wings.
Alternative oven-baked method
Preheat oven to 425°F (220°C). Line a rimmed sheet pan with foil and set a wire rack on top. Place coated wings on the rack in a single layer, skin side up. Bake 35–45 minutes until crisp and cooked through, flipping once halfway. For extra crispness, broil 2–3 minutes at the end while watching closely.
Alternative air-fryer method
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 22–26 minutes, shaking or flipping halfway, until crisp and cooked through.
Buffalo Sauce
Make the sauce
In a small saucepan over low heat, melt the butter. Add the hot sauce, apple cider vinegar, Worcestershire sauce, and honey or brown sugar if using. Stir until combined and just warmed through (do not boil). Taste and add cayenne pepper if you want more heat. Keep warm over the lowest heat, or transfer to a heatproof bowl.
Toss wings in sauce
Place the cooked wings in a large clean bowl. Pour most of the warm buffalo sauce over the wings, reserving 1–2 tablespoons for serving. Toss the wings gently but thoroughly until evenly coated. If you prefer extra saucy wings, add more sauce to taste.
Dressing & Garnish
Serve
Serve immediately while hot and crisp. Provide extra napkins — buffalo wings are best enjoyed fresh.