Buffalo Wings Recipe

Prep wings

Pat the 8 chicken wings dry with paper towels. If not already split, separate into drumettes and flats and discard wing tips or save for stock.

Place wings in a large bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tablespoon baking powder, and 1 tablespoon vegetable oil. Toss thoroughly so each wing is evenly coated. The baking powder helps crisp the skin when baked or air-fried.

For best results, refrigerate the coated wings on a wire rack over a sheet pan for 30–60 minutes uncovered to dry the skin. If short on time, proceed immediately.

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them in a single layer. Bake for 35–45 minutes, flipping once halfway, until skin is deep golden brown and internal temperature reads 165°F (74°C).

Air-fryer alternative

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.

Frying alternative

Heat 2 inches of vegetable oil in a deep heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels, then transfer to a rack.

While the wings cook, make the sauce. In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey (optional), and 1/8 teaspoon cayenne (optional). Whisk until fully combined and warm but not boiling. Taste and adjust seasoning—add a pinch of salt if needed.

Once wings are cooked and hot, place them in a large clean bowl. Pour the warm buffalo sauce over the wings and toss with tongs until all pieces are evenly coated. Serve immediately so the skin stays crisp but sauced.

Spoon 1/2 cup bleu cheese dressing into a small ramekin. Sprinkle 2 tablespoons bleu cheese crumbles on top of the dressing for extra texture and flavor.

Cut 3 celery stalks into sticks and arrange on the serving plate beside the wings and dressing. If desired, sprinkle 1 tablespoon chopped fresh parsley over the wings for color.

Serve eight buffalo wings hot with bleu cheese dressing and celery sticks. Recommend serving napkins and extra hot sauce on the side.