Buffalo Wings Recipe

Prepare and Marinate

Pat the wings dry with paper towels. In a large bowl or zip-top bag combine buttermilk, garlic powder, onion powder, paprika, kosher salt, and black pepper. Add wings, press out excess air if using a bag, and toss to coat fully. Refrigerate at least 2 hours, preferably 4–8 hours or overnight for best flavor and tenderizing.

Dredge for Crispy Skin

When ready to cook, remove wings from refrigerator and let stand 15 minutes. In a shallow bowl combine flour, cornstarch, baking powder, additional salt and pepper. Shake off excess buttermilk from each wing and lightly dredge in flour mixture, shaking off excess. Place on a wire rack while you heat the oil. (If you prefer uncoated wings, skip the dredging step and pat wings dry.)

Fry Method (recommended for classic texture)

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 1 cup here may vary by equipment). Heat oil to 350°F (175°C). Fry wings in batches—do not overcrowd—about 8–10 minutes per batch for uncoated wings, or 10–12 minutes for dredged wings, turning once, until skin is golden brown and internal temperature reaches 165°F (74°C). Transfer cooked wings to a wire rack set over a rimmed baking sheet to drain.

Baked Alternative

Preheat oven to 425°F (220°C). Place dredged or patted-dry wings on a wire rack set over a baking sheet lined with foil. Bake 35–45 minutes, turning once halfway, until skin is crisp and internal temperature is 165°F (74°C).

Make the Sauce

While wings cook, melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in hot sauce, apple cider vinegar, Worcestershire sauce, honey, and garlic powder until smooth. Taste and adjust salt and pepper to taste. Keep sauce warm over very low heat or transfer to a heatproof bowl and set aside.

Toss Wings in Sauce

Place hot cooked wings in a large bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Return to the wire rack or a warmed platter so excess sauce drains slightly.

Garnish & Serve

Sprinkle with chopped parsley if desired. Serve immediately with celery sticks and blue cheese dressing or ranch on the side.