Buffalo Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If not already split, cut at the joint to separate drumettes from flats and discard tips or save for stock.

Season and coat

Place wings in a large bowl. Sprinkle kosher salt, black pepper, baking powder, and garlic powder over wings. Toss thoroughly so each wing is evenly coated. Let rest 20–30 minutes on a wire rack in the refrigerator (this helps dry the skin and promotes crisping).

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches (use enough oil to half-submerge wings). Heat oil to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of bread—should brown in ~60 seconds.

Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Remove wings to a wire rack set over a tray to drain and rest for 3–5 minutes between batches.

Alternatively: for a slightly lighter method, bake at 425°F (220°C) for 40–50 minutes on a rack until very crisp, flipping halfway; then toss with sauce as below.

While wings are frying (or in the last 5 minutes of baking), melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Do not boil.

Whisk in the hot sauce, white vinegar, Worcestershire sauce, and honey or brown sugar (if using). Season with salt and black pepper. Warm gently until fully combined and glossy, then remove from heat.

Taste and adjust: add a bit more hot sauce for heat, a pinch more sugar to mellow, or more vinegar for tang.

Place the hot wings in a large clean bowl. Pour the warm buffalo sauce over the wings. Using tongs, toss quickly and thoroughly so every wing gets a thin, even coat. Work in batches if necessary to avoid overcrowding the bowl.

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