Buffalo Wings Recipe

1. Prep the wings

If not already separated, cut whole wings into drumette and flat, discard wing tip or save for stock. Pat wings very dry with paper towels — moisture prevents crisping.

2. Place wings in a bowl. Sprinkle kosher salt, black pepper and baking powder over wings. Toss thoroughly so each piece is evenly coated. Baking powder helps dry the skin and promotes browning and crispness.

3. If frying: heat 2 cups vegetable oil in a deep medium pot or fryer to 350°F (175°C). If roasting: preheat oven to 450°F (230°C) and line a rimmed baking sheet with foil; place a wire rack on the sheet and lightly oil the rack.

4. Cooking — Frying: Working in batches if needed, carefully lower wings into hot oil and fry 8–10 minutes until internal temperature reaches 165°F (74°C) and skin is deep golden and crisp. Drain on paper towels for 1–2 minutes. Cooking — Roasting: Arrange wings spaced on the wire rack and roast 35–40 minutes, flipping once at 20 minutes, until skin is browned and crisp and internal temp is 165°F (74°C).

5. After cooking, transfer wings to a large bowl while you make the sauce so they remain hot and can be sauced immediately.

6. Make the sauce

In a small saucepan over low heat, melt the unsalted butter gently until foamy but not browning. Add the hot sauce, apple cider vinegar, Worcestershire sauce, granulated garlic, honey (if using), salt and pepper. Whisk continuously until fully combined and warmed through, 1–2 minutes. Taste and adjust heat or salt as desired.

7. Remove from heat; the sauce should be glossy and pourable. Keep warm until wings are ready.

8. Toss wings in sauce

Pour the warm buffalo sauce over the hot wings in the large bowl. Toss vigorously for 20–30 seconds so each wing is evenly coated and the sauce clings to the skin.

9. Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side. Provide a lemon wedge if desired to brighten flavors.

10. Note: If preparing many wings, keep cooked wings in a 200°F (95°C) oven for a short time on a rack to stay warm and crisp; toss with sauce right before serving so they remain crispy.