Chicken Wings Buffalo Sauce (Print Version)

Crispy chicken wings coated in spicy Buffalo sauce, perfect for casual gatherings and game day snacks.

# What You Need:

→ Chicken Wings

01 - 2.5 lbs chicken wings, split at joint, tips removed
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp black pepper

→ Buffalo Sauce

05 - ¼ cup unsalted butter
06 - ½ cup hot sauce (Frank's RedHot recommended)
07 - 1 tbsp white vinegar
08 - ½ tsp garlic powder
09 - ½ tsp Worcestershire sauce
10 - ½ tsp cayenne pepper, optional for extra heat

→ Serving Accompaniments

11 - Celery sticks
12 - Carrot sticks
13 - Blue cheese or ranch dressing

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top for optimal air circulation during cooking.
02 - Thoroughly pat chicken wings dry with paper towels to remove excess moisture. In a large bowl, combine wings with baking powder, kosher salt, and black pepper. Toss until wings are evenly coated with the seasoning mixture.
03 - Arrange seasoned wings in a single layer on the wire rack, ensuring pieces do not overlap. Bake for 20 minutes, then carefully flip each wing and continue baking for an additional 20 minutes until skin is crispy and golden brown.
04 - While wings are baking, place unsalted butter in a small saucepan over low heat. Once melted, add hot sauce, white vinegar, garlic powder, Worcestershire sauce, and cayenne pepper if using. Whisk thoroughly to combine all ingredients and heat until just simmering. Remove from heat immediately.
05 - Transfer the baked crispy wings to a large clean bowl. Pour the prepared Buffalo sauce over the wings and toss vigorously until every piece is evenly coated with the spicy glaze.
06 - Arrange sauced wings on a serving platter and serve immediately while hot. Accompany with fresh celery sticks, carrot sticks, and individual bowls of blue cheese or ranch dressing for dipping.

# Expert Tips:

01 -
  • The baking powder method gives you restaurant-quality crispiness without deep frying
  • You can adjust the heat level exactly to your crowd's preference
  • They disappear faster than you can plate them
02 -
  • The wire rack is not optional unless you want soggy bottoms on your wings
  • Don't rush the tossing step, let every piece get properly sauced
  • Sauce only wings you plan to eat immediately, sauced leftovers lose their crunch
03 -
  • Refrigerate the coated wings uncovered for a few hours before baking for next-level crispiness
  • Let the roasted wings rest about 5 minutes before saucing so they dont steam themselves

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