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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Wings
Buffalo sauce
Dipping & garnish
Method
Wings
- 1
Prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels—removing surface moisture helps them crisp.
- 2
Season and coat
In a large bowl, combine the baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss thoroughly so each piece is lightly coated with the baking powder mixture. The baking powder raises pH and helps crisp the skin in the oven.
- 3
Arrange and bake
Arrange the wings in a single layer on the wire rack with some space between pieces. Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for an additional 15–20 minutes, until wing skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~40–45 minutes.
- 4
Optional broil
If you want extra crispness, broil on high for 2–3 minutes after baking, watching closely to avoid burning.
Buffalo sauce
- 5
While the wings are baking (or in the last 10 minutes), make the buffalo sauce. In a small saucepan over low heat, melt the butter slowly until just melted—do not boil. Remove from heat and whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or sugar), optional cayenne, and 1/4 tsp salt until smooth and emulsified. Taste and adjust balance: add a pinch more honey if too sharp or a touch more vinegar for tang. Keep warm.
- 6
Alternatively, melt the butter in the microwave in 15-second bursts and whisk with the remaining sauce ingredients in a heatproof bowl.
Tossing & serving
- 7
Toss wings in sauce
Place the hot baked wings into a large clean bowl. Pour about two-thirds of the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Reserve the remaining sauce for serving on the side.
- 8
Plate
Transfer the sauced wings to a serving platter. Sprinkle with chopped parsley or celery leaves if using. Serve immediately with ranch dressing and celery and carrot sticks on the side. Provide extra buffalo sauce if desired.
- 9
Make-ahead & reheating
If preparing ahead, bake wings fully, cool, and refrigerate without sauce. Reheat in a 400°F (200°C) oven for 8–10 minutes on a rack, then toss with warmed sauce just before serving to retain crispness.
