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Chicken wings coated in a red sauce on a plate

Crispy buffalo wings

Prep 20 min Cook 25 min Total 45 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Photo: JIP, CC BY-SA 4.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Drying the wings and frying them in two short stages renders the skin before the sauce goes on, so the coating stays crisp under the butter.

Ingredients

Method

  1. 01

    Pat the wings very dry. Toss with salt and baking powder. Set them on a rack, uncovered, in the fridge for at least 1 hour or overnight.

  2. 02

    Heat oil to 375°F in a heavy pot, leaving several inches of headroom. Fry the wings in batches until the skin is deep golden and the meat near the bone is cooked through, 8 to 10 minutes. Drain on a rack.

  3. 03

    Melt the butter with the hot sauce, honey, and vinegar in a wide bowl.

  4. 04

    Toss the hot wings in the sauce until coated. Serve at once with celery and blue cheese.

Notes & swaps

  • Oven path: roast the salted wings on a rack at 425°F for 45 to 50 minutes, turning once, then toss in the same sauce.
  • For a less fiery bowl, use 1/3 cup hot sauce and an extra tablespoon of butter.

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