Buffalo Wings Recipe

Prepare wings

Pat the whole wings very dry with paper towels. Removing surface moisture helps crisping.

If wings are whole and you prefer split, use a sharp knife or kitchen shears to separate drummette from wingette at the joint, discarding tips or reserving for stock. Keep sizes even for uniform cooking.

In a large bowl toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps achieve a crispy skin when baking or frying.

Oven method (recommended for happy hour)

Preheat oven to 425°F (220°C). Arrange a wire rack over a rimmed baking sheet and place wings in a single layer skin side up, leaving space between pieces. Bake for 25 minutes, then flip and bake another 15–20 minutes until skin is deep golden and crispy and an instant-read thermometer in the thickest part reads 165°F (74°C). For extra crispness, broil 2–3 minutes while watching closely.

Deep-fry method (alternative)

Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches, careful not to overcrowd, for 8–10 minutes until golden and cooked through (internal temperature 165°F/74°C). Transfer to a wire rack or paper-towel-lined tray to drain.

While wings are cooking, make the sauce. In a small saucepan over low heat, melt the unsalted butter until foaming slightly but not browned.

Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using) and salt. Whisk continuously and warm until the butter is fully incorporated and the sauce is smooth, about 2–3 minutes. Taste and adjust seasoning—add more hot sauce for heat, more vinegar for tang, or more sugar for sweetness.

Keep sauce warm on the lowest heat, or transfer to a heatproof bowl to toss with wings immediately after cooking.

Place the hot cooked wings in a large mixing bowl. Pour most of the warm buffalo sauce over the wings (reserve a few tablespoons for serving) and toss gently until wings are evenly coated.

Arrange wings on a platter. Garnish with chopped parsley if desired. Serve immediately with ranch or blue cheese dressing and celery sticks on the side for dipping.

Provide extra sauce on the side for guests who want additional heat or sauciness.