Buffalo Chicken Wings Recipe

Prep the wings

Pat the chicken wing segments very dry with paper towels. Dry skin crisps better and helps the baking powder adhere.

In a large bowl, toss the wings with the baking powder, kosher salt, black pepper, and 2 tablespoons vegetable oil until evenly coated.

Place a wire rack set over a rimmed baking sheet and arrange the wings in a single layer with space between pieces.

Refrigerate uncovered for 1 hour (optional) to dry the skin further for crispier results. If short on time, proceed immediately.

Bake until crisp

Preheat oven to 425°F (220°C). Bake wings on the rack for 25–30 minutes, flipping once halfway through, until the skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternatively, for extra-crispy results, heat 1/2 inch of vegetable oil in a large skillet to 350°F (175°C) and fry wings in batches 6–8 minutes until crisp and cooked through; drain on paper towels.

While the wings are cooking, make the sauce. In a small saucepan over low heat, combine the hot sauce, butter, white vinegar, Worcestershire sauce, sugar, garlic powder, and cayenne (if using).

Warm gently, stirring, until the butter is fully melted and the sauce is smooth and glossy, about 3–4 minutes. Do not boil. Taste and adjust salt or sweetness if desired.

When wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss thoroughly so each piece is evenly coated. Work in batches if necessary to keep wings crisp.

Arrange coated wings on a platter. Sprinkle chopped parsley over the top, if using.

Trim celery stalks into 3–4 inch sticks and cut carrots into similar-length sticks. Transfer celery and carrot sticks to a small serving bowl or arrange around the wings.

Serve immediately with blue cheese dressing (or ranch) on the side for dipping.