Buffalo Wings Recipe

Trim and dry

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp whether you bake or fry.

Season

Place wings in a large bowl. Toss with kosher salt, black pepper, baking powder, garlic powder and paprika until evenly coated. Let rest for 15 minutes at room temperature or refrigerate uncovered for 1 hour for extra-crisp skin.

Oven-baked (recommended for ease and less oil)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil. Space wings so air circulates. Bake 25 minutes, flip and bake another 10–15 minutes until skin is deep golden and internal temperature registers 165°F (74°C). For extra crisp, broil 2–3 minutes while watching closely.

Deep-fried

Heat oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through (internal temp 165°F/74°C). Drain on a wire rack or paper towels.

Air-fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook 20–25 minutes, shaking or turning halfway, until crisp and cooked through.

In a small saucepan over low heat, melt butter. Add hot sauce, honey (if using), white vinegar, Worcestershire, garlic powder and salt. Whisk until combined and slightly warmed — do not boil. Taste and adjust heat or sweetness. Keep warm until ready to toss wings.

Tossing

Place cooked wings in a large clean bowl. Pour buffalo sauce over wings and toss until evenly coated. Serve immediately with celery, carrots and blue cheese or ranch.

Heat 1 tablespoon oil in a small skillet over medium heat. Sauté chopped green onions and minced scotch bonnet for 1 minute. Add thyme, allspice, cinnamon and brown sugar; cook 30 seconds. Stir in lime juice and soy sauce. Remove from heat and let cool slightly. Toss cooked wings with the jerk sauce or brush before a brief 2–3 minute broil to set glaze.

Combine soy sauce, mirin (or rice vinegar + sugar), brown sugar (or honey), grated ginger and minced garlic in a small saucepan. Bring to a gentle simmer over medium-low heat. Mix cornstarch with water to make a slurry, stir into simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat. Toss wings in teriyaki sauce or brush on and broil 1–2 minutes to glaze.

Whisk together Dijon, honey, mayonnaise, and vinegar (or lemon juice) with a pinch of salt. Toss wings lightly or serve on the side as a dipping sauce.

Arrange sauced wings on a platter with celery and carrot sticks and a bowl of blue cheese or ranch. Leftover wings keep 2–3 days in the fridge; reheat in a 375°F (190°C) oven until warmed and crisp.