Chicken Wings Buffalo Sauce (Print Version)

Crispy chicken wings coated in tangy, spicy Buffalo sauce for flavorful snacking or appetizers.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, tips removed and separated into flats and drumettes

→ Seasonings

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon aluminum-free baking powder

→ Buffalo Sauce

07 - ¼ cup unsalted butter
08 - ½ cup hot sauce
09 - 1 tablespoon white vinegar
10 - ½ teaspoon Worcestershire sauce
11 - ½ teaspoon garlic powder
12 - Pinch of cayenne pepper

→ To Serve

13 - Celery sticks
14 - Carrot sticks
15 - Blue cheese or ranch dressing

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with salt, pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40-45 minutes, turning halfway, until golden and crispy.
04 - While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne if using. Remove from heat.
05 - Transfer cooked wings to a clean large bowl. Pour warm Buffalo sauce over wings and toss to coat evenly.
06 - Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing.

# Expert Tips:

01 -
  • The baking powder trick creates restaurant-level crispiness without any frying mess
  • You can adjust the heat level exactly to your crowd's comfort zone
02 -
  • Letting wings air dry in the fridge for a couple hours before cooking makes an enormous difference in crispiness
  • The sauce needs to be warm when you toss it with the wings or it won't coat evenly and will slide right off
03 -
  • Never crowd the baking sheet or the wings will steam instead of crisp
  • Line your baking sheet with foil, but don't put foil over the wire rack or you'll lose that bottom-crisping magic

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