Buffalo Chicken Wings Recipe

Prep the wings

If wings are whole, separate drums and flats at the joint (optional). Pat wings very dry with paper towels—removing surface moisture helps them crisp.

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss thoroughly so each piece is evenly coated.

Oven method (recommended for crispy skin)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces. Bake 25 minutes, flip wings, then bake another 20–25 minutes until skin is deep golden and crisp and an instant-read thermometer reads 165°F (74°C).

Fryer method (optional)

Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches, careful not to crowd, 8–10 minutes until golden and cooked through. Transfer to a paper towel-lined tray to drain briefly.

If you prefer extra-crisp finish after frying or baking, place cooked wings under a very hot broiler for 1–2 minutes watching closely to avoid burning.

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently—do not let it brown. Add hot sauce, apple cider vinegar, Worcestershire sauce, honey, and cayenne (if using). Whisk until fully combined and warm, then remove from heat. Taste and adjust: add a pinch of salt or more honey to tame heat if desired.

For a thicker, glossy sauce, whisk in a tiny pinch of cornstarch dissolved in 1 tsp cold water and simmer 1 minute until thickened; otherwise use as-is.

Place the hot cooked wings in a large heatproof bowl. Pour the buffalo sauce over the wings—start with about 3/4 of the sauce and reserve some if you want lighter coating. Toss vigorously but gently until wings are evenly coated.

Arrange wings on a serving platter. Garnish with chopped parsley (or chives). Serve immediately with ranch dressing in a small bowl and celery sticks on the side. Provide any reserved sauce for extra dipping.