Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
Buffalo Sauce
For Frying / Finishing
Serve With
Method
Prepare Wings
Pat dry and trim
Pat the wings thoroughly dry with paper towels. If not already split, separate each wing into drumette and flat and discard wing tips or reserve for stock.
Season and coat
Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps crisp the skin when frying.
Transfer the seasoned wings to a wire rack set over a sheet pan and refrigerate uncovered for 30–45 minutes (or up to 2 hours). This helps dry the skin for a crisper finish.
Cook Wings
Heat oil
Pour neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 1 cup). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon—bubbles should form steadily around it.
Fry in batches
Working in one or two batches to avoid overcrowding, carefully lower wings into hot oil using tongs. Fry until golden brown and cooked through, about 8–10 minutes per batch for jumbo wings. Internal temperature should reach 165°F (74°C). Remove wings to a paper towel–lined tray to drain and rest for 2–3 minutes.
Optional second fry (extra crisp)
For extra-crispy skin, reheat oil to 375°F (190°C) and fry wings a second time for 1–2 minutes until deeply golden. Drain again on paper towels.
Make Buffalo Sauce
Melt butter
In a small saucepan over low heat, melt the unsalted butter gently. Do not let it brown.
Combine sauce ingredients
Whisk in the hot sauce, light brown sugar, white wine vinegar, Worcestershire sauce, garlic powder, and a pinch of cayenne. Heat just until warm and combined, then remove from heat. Taste and adjust salt as needed.
Toss Wings in Sauce
Place the drained fried wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Work quickly so the butter-based sauce clings to the hot skins.
Transfer wings to a serving plate. Sprinkle chopped parsley over the top if using.
Serve
Arrange celery and carrot sticks on the side and serve with blue cheese dressing for dipping. Serve immediately while hot and crispy.