Buffalo Chicken Wings Recipe

Name: Tacos Poncitlans Buffalo Chicken Wings Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drummettes + wingettes); 2 tbs baking powder (aluminum-free); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 tbs neutral oil (for tossing / oven or fryer use); 4 tbs unsalted butter; 1 cup hot sauce (Frank's RedHot or similar); 1 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp honey or light brown sugar (optional, for slight sweetness); 1 tsp salt; 1 cup store-bought or homemade ranch dressing; 3 stalks celery sticks; 1 tbsp fresh parsley (optional, chopped)

Inspired by Tacos Poncitlan

Time1h 15m

Serves4

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wings

2 lbs chicken wings (drummettes + wingettes)

2 tbs baking powder (aluminum-free)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 tbs neutral oil (for tossing / oven or fryer use)

Buffalo Sauce

4 tbs Unsalted butter

1 cup hot sauce (Frank's RedHot or similar)

1 tsp Apple cider vinegar

1 tsp Original Worcestershire Sauce

1 tsp honey or light brown sugar (optional, for slight sweetness)

1 tsp Celtic sea salt

Dressing & Garnish

1 cup store-bought or homemade ranch dressing

3 stalks celery sticks

1 tbsp fresh parsley (optional, chopped)

Method

Wings

Prep wings

Pat the chicken wings dry thoroughly with paper towels. If whole wings are used, separate into drummettes and wingettes and discard wing tips or save for stock.

Coat wings

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and paprika. Add the dry wings and toss until they are evenly coated. The baking powder helps crisp the skin when baked or fried.

Rest

Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows. This helps dry the skin for extra crispiness.

Cook - Oven method (recommended)

Preheat oven to 425°F (220°C). Toss the wings lightly with 1 tbsp neutral oil to help browning. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Bake for 35–45 minutes, flipping once at about 25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Alternative - Frying method

Heat oil in a deep fryer or large heavy pot to 375°F (190°C). Pat wings dry again. Fry wings in batches for 8–10 minutes until browned and crisp and internal temperature is 165°F (74°C). Drain on paper towels.

Buffalo Sauce

Make sauce

While wings are cooking, melt the butter in a small saucepan over low heat. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), and salt. Stir constantly until the butter is fully incorporated and sauce is smooth and warm, about 2–3 minutes. Do not boil. Taste and adjust seasoning or heat.

Combine wings and sauce

When wings are hot and cooked, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss with tongs until each wing is evenly coated. For extra saucy wings, reserve a few tablespoons of sauce to drizzle when serving.

Dressing & Garnish

Prepare accompaniments

Pour ranch dressing into a small bowl for dipping. Trim celery into sticks about 3–4 inches long and arrange on the serving platter.

Serve

Transfer sauced wings to a platter, sprinkle with chopped parsley if using, and serve immediately with ranch dressing and celery sticks on the side.