Buffalo Chicken Wings Recipe

Prep wings

If not already separated, cut wing tips off and discard or save for stock, then separate drumettes from flats. Pat wings very dry with paper towels — removing surface moisture is key for crisping.

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and onion powder. Add the wings and toss thoroughly so each wing is lightly coated in the baking powder spice mix. Place wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes (this further dries the skin and improves crispiness).

Oven method (recommended for convenience)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Lightly spray or brush with the 2 tbs oil. Bake 25 minutes, flip each wing, then bake an additional 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crisp, broil 2–3 minutes watching closely.

Deep-fry method (for extra-crispy skin)

Heat neutral oil in a large Dutch oven or deep fryer to 375°F (190°C). Working in batches so oil temperature stays steady, carefully lower wings into the oil and fry 8–10 minutes until golden-brown and cooked through. Transfer to a wire rack or paper towel-lined sheet to drain briefly.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Cook 20–25 minutes, shaking or flipping halfway, until skin is crisp and internal temp is 165°F (74°C).

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently. Once melted, add the Frank's RedHot, optional extra hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), and 1/4 tsp salt. Whisk until combined and warm, but do not boil. Taste and adjust vinegar, salt, or sweetener to preference. Keep warm until ready to toss.

Alternatively, melt butter in microwave-safe bowl in 20-second bursts, then whisk in remaining ingredients.

Place cooked wings in a large clean bowl. Pour warm buffalo sauce over the wings and gently toss using tongs until all wings are evenly coated. Work quickly so sauce adheres to hot wings.

Transfer wings to a serving platter. Sprinkle with extra chopped chives or parsley if using.

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt) and buttermilk until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning or thickness with more buttermilk. Chill at least 15 minutes to let flavors meld. Serve cold with wings.

Arrange celery and carrot sticks alongside the buffalo wings and ranch. Provide extra napkins and a bowl for bones. Serve immediately so wings remain hot and crisp.