Buffalo Wings Recipe

1. Trim & Dry

If wings are whole, separate into drumettes and flats by cutting at the joint and discard tips (or save for stock). Pat wings very dry with paper towels — removing surface moisture is crucial for crispness.

2. Coat for Crispness

In a large bowl, combine the baking powder, kosher salt, and black pepper. Add the dried wings and toss until evenly coated. The baking powder helps the skin crisp during frying.

3. Heat Oil

Pour 6 cups of neutral oil into a heavy-bottomed Dutch oven or deep fryer. Attach a deep-fry thermometer and heat to 325°F (163°C) for the first cook.

4. First Fry — Cook Through

Working in 2 batches (do not crowd), gently lower wings into the 325°F oil and fry for 10–12 minutes until they are cooked through (internal temp ~165°F / 74°C) and no longer pink at the bone. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep wings warm while you fry remaining batches; maintain oil at 325°F.

5. Increase Temperature

After all wings have had the first fry, raise oil temperature to 375°F (190°C). Let the oil stabilize at this temperature.

6. Second Fry — Crisp

Fry the wings in batches again at 375°F for 2–4 minutes per batch, or until golden brown and very crisp. Transfer to a clean wire rack to drain briefly (1–2 minutes).

7. Make Sauce

While wings are frying, combine the unsalted butter, hot sauce, white vinegar, Worcestershire, garlic powder, cayenne (if using), and 1/4 tsp salt in a small saucepan. Heat over low to medium heat, whisking until butter is melted and sauce is smooth. Bring to a gentle simmer for 1 minute, then remove from heat and keep warm. Taste and adjust salt or heat if needed.

8. Toss Wings in Sauce

Place the crisped wings in a large, heatproof bowl. Pour the warm buffalo sauce over the wings and toss quickly but gently until each wing is evenly coated. Serve immediately so the skin stays crisp under the sauce.

9. Combine Ingredients

In a bowl, combine the crumbled blue cheese, mayonnaise, sour cream, buttermilk, lemon juice, 1/2 tsp Worcestershire, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until mostly smooth but still slightly chunky from the blue cheese. Taste and adjust seasoning or buttermilk for desired thickness.

10. Chill

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. If preparing ahead, keep chilled until serving and stir before use.

11. Arrange sauced buffalo wings on a platter with chilled celery sticks on the side and the blue cheese dressing in a small bowl for dipping. Offer extra hot sauce and freshly ground black pepper if desired. Serve immediately while wings are hot and crisp.