Buffalo Wings Recipe

Prepare and brine the wings

Rinse the wing sections and pat dry with paper towels. In a large bowl or container, combine cold water, kosher salt, and sugar. Stir until dissolved. Submerge the wings in the brine, cover, and refrigerate for 30 minutes to 1 hour. (Short brine firms meat and seasons it.) After brining, drain and thoroughly pat the wings dry—moisture will prevent crisping.

Toss the dried wings with the baking powder and set on a wire rack on a baking sheet for 20–30 minutes in the fridge or at room temperature. The baking powder dries the skin and helps it crisp during frying.

In a small bowl, mix garlic powder, onion powder, smoked paprika, and black pepper. Lightly sprinkle and toss this seasoning onto the wings just before frying so the spices stick to the drier skin.

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Attach a thermometer and heat oil to 350°F (175°C).

Working in batches (do not overcrowd), carefully lower wings into the hot oil using tongs or a spider. Fry for 10–12 minutes, turning occasionally, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Smaller wings may crisp and cook faster—adjust time accordingly.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over a baking sheet to drain and keep crisp while you fry remaining batches. Let oil return to 350°F between batches.

Make the sauce

In a small saucepan over low heat, melt the unsalted butter slowly. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or brown sugar), cayenne (if using), and salt. Whisk gently until combined and warm but not boiling. Taste and adjust salt or sweetness to balance heat.

Alternatively, melt butter in a microwave-safe bowl for 20–30 seconds, then whisk in the remaining sauce ingredients until smooth.

Place a batch of hot drained wings into a large mixing bowl. Pour about half the warm buffalo sauce over the wings and toss vigorously for 20–30 seconds until evenly coated. Add more sauce to taste, tossing to coat but leaving some crispness.

Arrange coated wings on a platter. Garnish with chopped parsley if desired. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

Store leftover wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to crisp before tossing in warmed sauce.