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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Chicken
Buffalo sauce
Dipping sauce
Finishing & garnish
Method
Chicken
Prepare Wings
Pat the wings dry with paper towels thoroughly — moisture prevents crisping. If whole wings, separate at the joint into drumettes and flats and discard tips or save for stock.
Place the dried wings in a large bowl. Sprinkle baking powder, kosher salt, and black pepper over the wings. Toss to coat evenly so each piece has a light dusting. The baking powder helps create a crisp skin when baked or roasted.
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, skin-side up, leaving space between pieces for air circulation.
Bake in the preheated oven for 40–50 minutes, turning once halfway through (at about 20–25 minutes) so both sides crisp. Wings are done when the skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely to avoid burning.
Buffalo sauce
While the wings are baking, make the buffalo sauce. In a small saucepan over low heat, melt the unsalted butter slowly, stirring so it emulsifies.
Add the hot sauce, brown sugar, distilled white vinegar, Worcestershire sauce, garlic powder, smoked paprika, and salt to the melted butter. Whisk continuously over low heat until the sugar dissolves and the sauce is smooth and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust seasoning or heat as desired (add more hot sauce for heat or more butter to mellow).
Keep the sauce warm on the lowest heat setting or transfer to a heatproof bowl if the wings are not yet ready.
Tossing & finishing
When wings are fully cooked and crispy, remove them from the oven and transfer immediately to a large, heatproof mixing bowl.
Pour most of the warm buffalo sauce over the wings (reserve about 2–3 tbs of sauce for serving), then toss gently but thoroughly so each wing is evenly coated. Work quickly so the sauce adheres while the wings are hot.
Arrange tossed wings on a serving platter. Sprinkle chopped parsley or chives over the top if using and drizzle or brush the reserved sauce on any wings that need extra glaze.
Dipping sauce & serve
If desired, thin the ranch dressing with 1–2 tablespoons of buttermilk to achieve dipping consistency. Stir in the finely sliced chives.
Serve the buffalo wings immediately with celery sticks and the ranch dipping sauce on the side. Offer extra hot sauce and napkins. Leftover wings can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.