Buffalo Wings Recipe

Buffalo Wings

1. 1

   Prepare wings

   Pat the wings very dry with paper towels. If not already separated, cut each wing at the joint to separate drumette and flat; discard or save tips for stock. Place wings in a large bowl.

2. 2

   Season and coat

   Sprinkle baking powder, kosher salt, and black pepper over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin and create a crisp exterior when cooked.

3. 3

   Rest (optional but recommended)

   Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 1 hour (or up to overnight) to further dry the skin. If short on time, proceed immediately.

4. 4

   Heat oil

   If deep-frying: pour oil into a deep pot or Dutch oven to a depth that will cover the wings (about 2–3 inches). Heat oil to 350°F (175°C). If shallow-frying: heat a heavy skillet with enough oil to come halfway up the wings over medium-high heat until shimmering and about 350°F at the surface.

5. 5

   Cook wings

   Working in batches to avoid crowding, carefully add wings to the hot oil and fry until deep golden brown and cooked through, about 8–10 minutes per batch (internal temperature 165°F/74°C). Turn occasionally for even color. Transfer cooked wings to a paper towel–lined tray or wire rack.

6. 6

   Make Buffalo sauce

   While wings are cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder. Heat gently until the sauce is emulsified and glossy, about 1–2 minutes. Taste and adjust: add a pinch of salt if needed or more vinegar for tang.

7. 7

   Toss wings in sauce

   Place the hot cooked wings in a large clean bowl. Pour about two-thirds of the Buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Reserve the remaining sauce for dipping or to add at the table.

8. 8

   Serve

   Arrange the sauced wings on a platter with celery and carrot sticks alongside a bowl of blue cheese dressing (or ranch) and the reserved sauce. Serve immediately while hot and crispy.

9. 9

   Safety and alternatives

   If you prefer baking instead of frying: preheat oven to 250°F (120°C), place coated wings on a rack on a baking sheet and bake for 30 minutes to render fat; then increase oven to 425°F (220°C) and bake 35–45 minutes until crisp, turning once. Continue with the same sauce and tossing steps.