Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the wings
For the Buffalo sauce (The Original)
To serve
Method
For the wings
Prep and dry
Pat the wings dry thoroughly with paper towels. Removing surface moisture helps achieve a crisp skin.
Season and coat
Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. Toss until wings are evenly coated. Baking powder raises pH and helps crisp the skin when cooked.
Rest
Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This extra drying step improves crispness.
Heat oil
For frying: Pour oil into a deep, heavy pot or deep fryer and heat to 350°F (175°C). For oven method: Preheat oven to 450°F (230°C) and lightly oil a wire rack set over a baking sheet.
Cook wings
Frying: Working in batches, carefully lower wings into the hot oil and fry until skin is deep golden-brown and internal temperature reaches 165°F (74°C), about 8–10 minutes per batch. Remove with a slotted spoon and drain on paper towels. Oven: Arrange wings in a single layer on the rack and bake 35–45 minutes, flipping once, until crispy and cooked through.
For the Buffalo sauce (The Original)
Melt butter
In a small saucepan over low heat, melt the unsalted butter gently. Do not let it boil.
Season and keep warm
Taste and adjust seasoning with salt and pepper. Keep the sauce warm on the lowest heat setting or transfer to a heatproof bowl and set over a saucepan of barely simmering water while you finish the wings.
To finish and serve
Toss wings in sauce
Place the cooked wings in a large, warm mixing bowl. Pour the warm Buffalo sauce over the wings and toss thoroughly until every piece is evenly coated.
Plate
Transfer sauced wings to a serving platter. Sprinkle chopped parsley over the top if using.
Serve with accompaniments
Serve immediately with celery and carrot sticks and blue cheese dressing or ranch for dipping.