Method

Pat wings bone-dry with paper towels. In a bowl, toss wings with baking powder and salt. If time allows, refrigerate uncovered on a rack for 1–8 hours — this dries the skin further for maximum crispiness.
About 5 min
Deep-fry method: Heat oil in a large pot to 175°C/350°F. Fry wings in batches for 10–12 minutes until the skin is golden and crispy and the internal temperature reaches 74°C/165°F. Do not crowd the pot. Drain on a rack.
About 14 min
Oven method alternative: Place wings on a rack set over a foil-lined tray. Bake at 220°C/425°F for 45–50 minutes, flipping halfway, until very crispy.
About 14 min
Make the Buffalo sauce: whisk together hot sauce, melted butter, white vinegar and garlic powder in a large bowl until fully emulsified. Taste — it should be intensely hot, tangy and buttery.
About 14 min
Immediately transfer the hot, crispy wings into the sauce bowl. Toss vigorously until every wing is coated in the glossy orange sauce. Serve at once with blue cheese dressing and celery sticks. Do not let wings sit in sauce — they lose their crispiness.
About 3 min

Nutrition per serving (estimate)

Contains: dairy