Buffalo Wings Recipe

Prepare wings

Pat the wings dry with paper towels. Removing excess moisture helps them crisp.

Combine kosher salt, black pepper, baking powder, and garlic powder in a large bowl. Add the wings and toss thoroughly until evenly coated. The baking powder (aluminum-free) helps the skin dry and crisp when cooked.

If time allows, place the coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 1 hour to up to overnight to further dry the skin (optional but recommended).

If you want extra-crispy wings, combine flour, cornstarch, paprika and onion powder in a shallow bowl. Toss each wing lightly in the flour mix, shaking off excess. This step is optional; you can skip flour for a lighter wing.

Heat 2–3 inches of vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C). Fry wings in batches (do not overcrowd) 8–10 minutes until skin is golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and rest 5 minutes.

Alternatively, to oven-bake: preheat oven to 425°F (220°C). Arrange wings on a wire rack over a baking sheet, leaving space between pieces. Bake 35–45 minutes, flipping once halfway, until crisp and cooked through.

While wings are cooking, make the sauce. In a small saucepan over low heat, melt the butter gently — do not boil. Once melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or sugar), cayenne (if using), and salt. Cook on low 2–3 minutes until combined and slightly thickened, then remove from heat.

Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a pinch more salt if needed.

Place cooked wings in a large clean bowl. Pour about three-quarters of the warm Buffalo sauce over the wings and toss vigorously to coat. Reserve the remaining sauce for serving.

Transfer wings to a serving platter. Spoon any reserved sauce over the top if desired.

For frying: heat oil in a deep pot to 325°F (160°C). Blanch the cut potatoes in batches 4–5 minutes until tender but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt, pepper and optional paprika or garlic powder.

For oven roasting: preheat oven to 425°F (220°C). Toss cut potatoes with 2–3 tbsp oil (from measured oil quantity), spread in a single layer on a baking sheet, and bake 25–35 minutes, flipping once, until golden and crisp. Season immediately with salt, pepper and optional spices.

Keep fries warm in a low oven (200°F / 95°C) while finishing wings if needed.

Arrange Buffalo wings and French fries on a platter or individual plates. Serve with celery sticks, carrot sticks and blue cheese dressing or ranch on the side.

Provide extra Buffalo sauce for dunking. Serve immediately while hot and crisp.