Save to Pinterest These chicken wings are baked to crispy perfection using a simple baking powder method that ensures a crunchy texture. Tossed in a classic Buffalo sauce made from melted butter, hot sauce, vinegar, and spices, they offer a balanced tangy and spicy flavor. Served best with celery, carrot sticks, and a creamy dressing, this dish delivers bold taste with minimal effort and is ideal for entertaining or snacking. Adjust heat levels with cayenne pepper to suit your preference.
The first time I made Buffalo wings properly, I stood by the oven door watching the skin transform through the glass. Something about that baking powder trick creates this chemistry that feels almost like cheating. My brother walked in and asked what restaurant I'd ordered from.
Last Super Bowl, I made three batches because the first one vanished before halftime. People were actually hovering near the kitchen waiting for the second tray to come out. Now it's not even a question of if I'm making them, just how many pounds of wings I need to buy.
Ingredients
- Chicken wings: The baking powder is what makes the skin blister and crisp up beautifully, creating that restaurant texture without a deep fryer
- Kosher salt and black pepper: Simple seasoning that penetrates the meat while it roasts
- Unsalted butter: Use real butter, not margarine, for that velvety sauce coating
- Hot sauce: Frank's is the classic choice, but any Louisiana-style sauce works beautifully
- White vinegar: Cuts through the richness and adds that authentic Buffalo tang
- Garlic powder: Rounds out the sauce with subtle depth
- Worcestershire sauce: Adds umami richness that balances the heat
Instructions
- Prep your wings:
- Pat those wings completely dry with paper towels, then toss them with the baking powder, salt, and pepper until every piece is evenly coated. This surface moisture removal is crucial for crispy skin.
- Get the oven ready:
- Preheat to 220°C and set up your baking sheet with foil and a wire rack, letting air circulate all around the wings as they cook.
- Roast to perfection:
- Arrange wings in a single layer on the rack and bake for 20 minutes, then flip them over and roast another 20 minutes until golden and irresistibly crisp.
- Make the magic sauce:
- Melt butter in a small saucepan over low heat, whisk in the hot sauce, vinegar, garlic powder, Worcestershire, and cayenne until just simmering and fragrant.
- The toss:
- Transfer those crispy wings into a large bowl, pour the sauce over them, and toss gently until every piece is glossy and coated.
Save to Pinterest These wings became my go-to contribution to every gathering after my friend's husband took one bite and literally asked if I'd cater their anniversary party. There's something about that combination of heat and butter that makes people completely abandon their table manners.
Getting That Restaurant Crunch
The baking powder trick changed my wing game forever. It raises the pH of the skin and helps it brown and crisp at oven temperatures instead of staying rubbery. I was skeptical until I tried it side by side with plain wings, now there's no going back.
Sauce Secrets
The key is getting that butter and hot sauce emulsified properly over low heat. If you rush it or use high heat, the sauce can separate and you'll get oily wings instead of perfectly coated ones. Whisk gently and patiently.
Make It Your Own
Once you master the classic, play around with honey for a sweet heat version, or add smoked paprika for a smoky depth. Some friends swear by a splash of maple syrup. The base technique stays solid, the variations are endless.
- Double the sauce if you like extra wet wings
- Set out extra napkins because things will get messy
- Keep some unsauced wings aside for kids or spice-averse guests
Save to Pinterest There's something deeply satisfying about making a dish that everyone recognizes and loves, yet doing it better than takeout. Watching people reach for that last wing and then realize they've already had three, that's the real victory here.
Recipe FAQs
- → How do I get crispy chicken wings?
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Coating wings with baking powder and baking on a wire rack allows air to circulate, resulting in a crispier texture without frying.
- → What ingredients create the Buffalo sauce flavor?
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A combination of melted butter, hot sauce, vinegar, garlic powder, Worcestershire sauce, and optional cayenne pepper provides the classic tangy and spicy Buffalo taste.
- → Can I adjust the spiciness of the sauce?
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Yes, you can modify the heat by adding more or less cayenne pepper or selecting a milder or hotter hot sauce.
- → What sides pair well with these wings?
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Celery and carrot sticks are traditional accompaniments, often served alongside blue cheese or ranch dressing to balance the heat.
- → Is there a way to make wings even crispier before baking?
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Refrigerating the coated wings uncovered for 2–4 hours helps dry the skin, enhancing crispiness when baked.
