Buffalo Chicken Wings Recipe

1. Prep and dry

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp during cooking.

2. Dry-brine and coat

Place the wings in a large bowl. Sprinkle the baking powder, salt, black pepper, and garlic powder over the wings. Toss with your hands until wings are evenly coated. Let rest uncovered in the refrigerator for 30 minutes to 2 hours (30 minutes if short on time) to further dry the skin and allow the baking powder to work.

3. Cooking options

Choose one of the cooking methods below: - Oven (crispy): Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack. Brush or lightly spray the wings with the vegetable oil. Roast for 25 minutes, flip, then roast an additional 15–20 minutes until deeply golden and crisp and internal temperature reaches 165°F (74°C). - Air fryer: Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if necessary). Cook 20–25 minutes, shaking or flipping halfway, until crisp and cooked through. - Frying (traditional): Heat 1–2 inches of vegetable oil in a deep skillet or pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

4. Make the sauce

In a small saucepan over low heat, melt the butter. Once melted, whisk in the hot sauce, brown sugar (if using), Worcestershire sauce, apple cider vinegar, honey (if using), and salt. Stir and gently warm until combined and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust salt or vinegar for tang/heat balance.

5. Toss wings in sauce

Place the cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Serve immediately so the sauce clings to the hot wings. If you prefer less sauce, reserve some to drizzle at serving.

6. Combine ingredients

In a bowl, whisk together mayonnaise and sour cream (or Greek yogurt) until smooth. Whisk in the buttermilk until the dressing reaches desired consistency. Add chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning or thin with additional buttermilk if needed.

7. Chill

Cover and refrigerate the ranch for at least 15 minutes to let flavors meld. Can be made up to 24 hours ahead (bring to room temperature before serving if chilled longer).

8. Arrange the hot buffalo wings on a platter alongside the chilled ranch in a small bowl. Add celery and carrot sticks. Garnish wings with optional chopped parsley or chives. Serve immediately so wings remain crisp.