Buffalo Wings Recipe
Dry or tossed in buffalo sauce, served with ranch, carrots, and celery
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Ingredients
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Chicken
Buffalo Sauce
Dippers & Garnish
Optional (for frying or crisping)
Method
Chicken
- 1
Prep wings
Pat the wings very dry with paper towels. If not already split, separate wing tips from flats and drumettes and discard tips or save for stock.
- 2
Coat
In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. Baking powder helps the skin crisp when cooked.
- 3
Cook (choose method)
There are two recommended methods: - Oven (healthier, crispy): Preheat oven to 250°F (120°C). Place wings on a wire rack set over a baking sheet and bake for 30 minutes. Increase oven to 425°F (220°C) and bake until skin is deep golden and crisp, about 40–50 more minutes, turning once for even browning. - Fry (traditional): Heat neutral oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels. If you prefer extra-crispy, fry once at 325°F (160°C) for 6–7 minutes, rest 5 minutes, then fry at 375°F (190°C) for 2–3 minutes. If you used baking method, ensure internal temperature reaches 165°F (74°C).
Buffalo Sauce
- 4
Make sauce
In a small saucepan over low heat, melt the unsalted butter gently. Add the hot sauce, white vinegar, Worcestershire sauce, granulated garlic, honey (if using), and salt. Whisk continuously until fully combined and slightly thickened, about 2–3 minutes. Keep warm over the lowest heat or transfer to a heatproof bowl.
- 5
Toss or serve dry
For tossed wings: place hot cooked wings in a large heatproof bowl, pour the warm buffalo sauce over them, and toss gently until evenly coated. For dry "buffalo-style" wings: serve wings plain (no sauce) and pass the buffalo sauce on the side for dipping.
Dippers & Garnish
- 6
Arrange carrot and celery sticks on a platter. Serve ranch dressing in a small bowl or ramekin alongside the wings. Garnish with additional celery leaves or a sprinkle of chopped parsley if desired.
Finish & Serve
- 7
Transfer wings to a serving platter. If tossed in sauce, place a few extra napkins nearby. Serve immediately while hot with ranch, carrots, and celery. Makes about 4 servings as an appetizer or 2–3 as an entrée.
