Buffalo Wings

Fry the wings up to 2 hours ahead and store them uncovered at room temperature. Reheat in a 375°F oven for 5–7 minutes to re-crisp, then toss with warm sauce just before serving.

Use a milder hot sauce, or reduce the amount of hot sauce and replace it with more butter—use 0.5 cup hot sauce and 8 tablespoons butter for a milder version. You can also add 1 tablespoon honey or a splash of ranch dressing to the sauce to cool it down.

Frying at too high a temperature, which blackens the wings before they cook through, or too low a temperature, which makes them greasy and soggy. Keep oil at 350°F using a thermometer. Also, overcrowding the pot drops the oil temperature—fry in batches.

Yes, both work well. For baking: arrange wings on a foil-lined baking sheet, spray with cooking spray, bake at 425°F for 30–35 minutes, stirring halfway through, until crispy and brown, then toss with sauce. For air fryer: cook at 400°F for 15–17 minutes, shaking the basket halfway through, then toss with sauce.

Ranch dressing is traditional and essential for cooling your palate. Blue cheese dressing is the classic alternative and pairs beautifully with the heat. Both contrast perfectly with the spicy sauce.

Refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven for 8–10 minutes until warmed through and crispy; don't microwave. Re-toss with fresh buffalo sauce if the original sauce has congealed.