Buffalo Chicken Wings Recipe

Preheat & dry

Preheat oven to 425°F (220°C) if baking. Pat chicken wings very dry with paper towels to remove surface moisture—this helps them crisp.

Season

Place wings in a large bowl. Sprinkle the salt, black pepper, baking powder, and garlic powder over the wings. Toss thoroughly so each piece is evenly coated with the dry mixture.

Arrange and bake (oven method)

Line a baking sheet with foil and set a wire rack on top. Arrange wings skin-side up in a single layer, leaving slight space between pieces. Bake 25 minutes, then flip wings and bake another 15–20 minutes until skin is deep golden and crisp and internal temperature reads 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Fry alternative

Heat oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches 8–10 minutes until cooked through and crispy. Drain on paper towels. Ensure oil returns to temperature between batches.

While wings finish cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Add the hot sauce, white vinegar, Worcestershire sauce, honey (or sugar), and cayenne (if using). Whisk until smooth and slightly emulsified. Taste and adjust: add a pinch more sugar if too tart, or a few drops more vinegar for brightness. Keep warm over very low heat or transfer to a heatproof bowl.

When wings are cooked and hot, transfer them to a large clean mixing bowl. Pour most (about 3/4) of the warm buffalo sauce over the wings. Toss vigorously for 30–60 seconds so wings are evenly coated. Reserve remaining sauce for serving or to add for extra sauciness at the table.

If using store-bought ranch, stir in the chopped chives or parsley. Spoon ranch into a small serving bowl.

Arrange buffalo wings on a platter with celery and carrot sticks. Serve immediately with the reserved buffalo sauce and ranch dressing on the side.