Chicken Wings with Buffalo (Printable)
Crispy, juicy chicken wings tossed in a classic tangy, spicy Buffalo sauce for a flavorful bite.
# Ingredient List:
→ Chicken
01 - 2.5 lbs chicken wings, split at joint, tips removed
02 - 1 tbsp baking powder, aluminum-free
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
→ Buffalo Sauce
05 - ¼ cup unsalted butter
06 - ½ cup hot sauce, such as Frank's RedHot
07 - 1 tbsp white vinegar
08 - ½ tsp garlic powder
09 - ½ tsp Worcestershire sauce
10 - ½ tsp cayenne pepper
→ To Serve
11 - Celery sticks
12 - Carrot sticks
13 - Blue cheese or ranch dressing for dipping
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and continue baking for another 20 minutes until skin is crisp and golden brown.
04 - While wings bake, melt butter in a small saucepan over low heat. Add hot sauce, white vinegar, garlic powder, Worcestershire sauce, and cayenne pepper. Whisk to combine and heat until just simmering. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Buffalo sauce over wings and toss thoroughly to coat evenly.
06 - Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.
# Expert Tips:
01 -
- The baking powder trick creates restaurant-quality crispiness without deep frying
- That buttery Buffalo sauce clings to every wing like it was made to be there
- They're ready in under an hour but taste like they took all day
02 -
- Dry those wings like your life depends on it, because any moisture on the skin will sabotage your crispiness
- Let the sauce cool for just a minute after removing from heat so it thickens slightly and clings better
03 -
- Never crowd the baking sheet or the wings will steam instead of crisp
- That wire rack isn't optional, it's what keeps the wings from sitting in their own rendered fat