Buffalo Chicken Wings Recipe

Prep and dry

Pat the chicken wings thoroughly dry with paper towels. If whole wings are used, separate into flats and drumettes and discard tips or save for stock.

Coat with baking powder and seasoning

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin when cooking.

Refrigerate (optional)

For best crispness, place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin. If short on time, proceed immediately.

Oven method (recommended)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake for 35–45 minutes, flipping once at the 20–25 minute mark, until skin is deep golden brown and internal temperature reaches 165°F (74°C).

Alternative: Air fryer

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

Alternative: Deep-fry

Heat neutral oil to 350°F (175°C) in a deep pot. Fry wings in batches for 8–10 minutes until golden and crisp. Drain on paper towels.

Make the sauce

While wings cook, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, cayenne (if using), and sea salt until smooth and glossy. Keep warm on very low heat or transfer to a bowl; whisk again before tossing.

Taste & adjust

Taste the sauce and adjust heat or acidity: add a little more hot sauce to increase heat, a pinch more sugar to mellow, or a few drops of vinegar for brightness.

Toss wings in sauce

Place hot cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss briskly until each piece is evenly coated. Work quickly so the wings remain hot and the sauce adheres.

Plate and garnish

Transfer wings to a serving platter. Sprinkle with chopped parsley and crumbled blue cheese if using. Serve immediately with ranch dressing and celery sticks on the side.

Storage

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until warmed through and crisp. Keep extra sauce separate to preserve texture.