Buffalo-style Wings Recipe

Prep and dry

Pat the wings very dry with paper towels. Remove any excess skin or loose fragments. Place wings in a large bowl.

Season the wings with kosher salt and black pepper, then toss with the aluminum-free baking powder until evenly coated. The baking powder helps draw moisture out and creates extra crispness when frying. Let sit uncovered in the refrigerator for 30–60 minutes if time allows (this tightens skin and improves crispiness).

Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use enough oil to submerge the wings (about 1 quart for 2 lb wings) and maintain temperature with a thermometer. If you don't have a thermometer, heat until a small cube of bread browns in about 45–60 seconds.

Fry the wings in batches of 6–8 pieces, careful not to overcrowd. Fry for 8–10 minutes per batch, turning as needed, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and stay crisp. Keep fried wings warm in a 200°F (95°C) oven if cooking multiple batches.

In a small saucepan over low heat, melt the unsalted butter slowly. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, granulated sugar, garlic powder, and salt. Whisk continuously until the mixture is fully combined and slightly thickened, about 2–3 minutes. Do not boil; keep on low heat so butter and sauce emulsify.

Taste and adjust seasoning — add a touch more salt, a splash more vinegar for brightness, or a little more sugar if it’s too sharp. Keep warm until ready to toss with wings.

Place a batch of hot fried wings in a large mixing bowl. Ladle about 3–4 tablespoons of buffalo sauce per pound of wings over them (adjust to taste). Toss vigorously but gently with tongs or a spatula for 20–30 seconds until wings are evenly coated. Transfer wings to a serving platter.

If serving all wings at once, repeat for each batch. Sprinkle chopped parsley and extra bleu cheese crumbles over the sauced wings if desired.

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.

Fold in crumbled bleu cheese, minced chipotle in adobo, lemon juice, grated garlic, salt, and pepper. Stir gently so some chunks of bleu remain for texture. Taste and adjust chipotle for heat or buttermilk for desired drizzling consistency.

Cover and chill the dressing for at least 15 minutes to let flavors meld. Stir again before serving.

Arrange buffalo-style wings on a platter with celery sticks. Serve immediately with chilled chipotle bleu cheese dressing on the side for dipping.

Leftover wings can be kept in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes and reheat sauce separately to recoat if desired.