Buffalo Wings Recipe

Prepare wings

If your wings are whole, separate into drumettes and flats by cutting through the joint; discard tips or save for stock. Pat wings very dry with paper towels — dryness helps them crisp.

Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, and baking powder. Toss thoroughly so each piece is evenly coated. The baking powder raises pH and promotes crisping when cooked.

Cover and refrigerate for 30 minutes to 1 hour if time allows. This helps the coating adhere and improves texture. If short on time, proceed immediately.

Frying method (crispiest)

Heat 1 to 1.5 cups neutral oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Pat wings again if any moisture appears. Working in batches—do not overcrowd—carefully add wings and fry 8–10 minutes, turning occasionally, until deep golden brown and an instant-read thermometer registers 165°F (74°C) in the thickest part. Transfer to a paper-towel-lined tray to drain.

Baking method (lighter, still crisp)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and fit a wire rack on top; spray rack lightly with oil. Arrange wings in a single layer, spaced apart. Bake 35–45 minutes, flipping once at 20–25 minutes, until skin is browned and crisp and internal temp is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely.

If you prefer twice-cooked wings (extra crisp): bake at 425°F for 25–30 minutes, remove and let rest 5–10 minutes, then fry briefly (2–3 minutes) at 375°F to crisp exterior.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently (do not boil). Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, cayenne (if using), and black pepper. Whisk until combined and warm. Taste and adjust: add a pinch more sugar to tame heat, more vinegar for tang, or extra cayenne for kick. Keep warm over very low heat or transfer to a heatproof bowl.

Alternatively, melt butter in a microwave-safe bowl in 20-second bursts and whisk in remaining sauce ingredients.

Place the hot cooked wings in a clean large bowl. Pour the warm sauce over the wings (reserve 2–3 tbsp for dipping if you like). Toss vigorously for 20–30 seconds so the sauce clings evenly to each piece.

Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.

Leftovers: store cooled wings and remaining sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (205°C) oven 8–10 minutes to re-crisp, then toss in warmed sauce.