Buffalo Chicken Wings Recipe
Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.
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Ingredients
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Wings & Seasoning
Frying / Cooking Oil
Buffalo Sauce
To Serve
Method
Wings & Seasoning
- 1
Prep the wings
Pat the chicken wings dry thoroughly with paper towels. Dry wings crisp better and allow the baking powder coating to stick.
- 2
Season and coat
In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and paprika. Add the wings and toss until all pieces are evenly coated with the dry mix.
Frying / Cooking Oil
- 3
Heat oil
Pour oil into a large heavy skillet or Dutch oven to reach about 1 to 1.5 inches up the side (or use a deep fryer). Heat oil to 350°F (175°C). If you do not have a thermometer, heat until a small piece of bread sizzles and browns slowly.
- 4
Cook the wings
Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). Remove wings to a wire rack set over a sheet pan or paper towels to drain. If you prefer extra-crispy wings, increase oil temperature to 375°F (190°C) for the last 2 minutes of frying for each batch.
Buffalo Sauce
- 5
Make the sauce
In a small saucepan over low heat, melt the butter. Add the hot sauce, apple cider vinegar, Worcestershire sauce, and sugar (or honey). Whisk continuously until smooth and just warmed through, about 2–3 minutes. Taste and add cayenne pepper if you want more heat. Do not boil; keep it warm and glossy.
- 6
Toss wings in sauce
Place the drained hot wings in a clean large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until every piece is evenly coated. Serve immediately so the skin stays crisp but saucy.
To Serve
- 7
Arrange sauced wings on a platter with celery sticks. Spoon ranch or blue cheese dressing into a small bowl for dipping. Sprinkle chopped parsley over the wings if using. Serve hot.
