Buffalo Chicken Wings Recipe
Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.
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.
Wings & Seasoning
Buffalo Sauce
Serve & Garnish
Method
Wings & Seasoning
Prep
Pat the wings dry with paper towels. If whole wings aren't already split, use a sharp knife or kitchen shears to separate wingettes and drumettes; discard tips or save for stock.
Place the dried wings in a large bowl. Add 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when baked; if frying, use just enough to lightly dust the skin.
Cook the Wings
Oven (Crispy Baked Method)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the seasoned wings on the rack in a single layer, leaving space between pieces. Brush or spray the wings lightly with the 2 tablespoons oil to promote browning. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes until skin is deep golden-brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C) and skin is crisp.
Frying Method (Alternative)
Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry the wings in batches (do not overcrowd) for 8–10 minutes until golden brown and cooked through. Transfer to a wire rack or paper towel-lined tray to drain. Optionally, return to oil at 375°F for 30–60 seconds for extra-crispy skin, then drain.
Buffalo Sauce
While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1 cup hot sauce, 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce and 1 teaspoon honey (if using). Warm gently until combined and slightly thickened, about 2–3 minutes — do not boil. Taste and add a pinch of salt if needed. Keep warm until ready to toss.
Toss & Serve
When wings are cooked and drained, place them in a large, clean mixing bowl. Pour the warm buffalo sauce over the wings (reserve a few tablespoons of sauce if you want to drizzle extra). Toss vigorously until all wings are evenly coated.
Transfer wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch and/or blue cheese dressing on the side, plus celery and carrot sticks.