Buffalo Hot Wings
These crispy, oven-baked wings are tossed in a tangy, spicy sauce that delivers the perfect pub-style experience at home.
Ingredients
- •2 lbs (900g) chicken wings, tips removed and separated at the joint
- •1 tablespoon baking powder (aluminum-free)
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/2 cup hot pepper sauce (such as Frank's RedHot)
- •4 tablespoons dairy-free margarine or vegan butter
- •1 teaspoon white vinegar
- •1/4 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil, placing a wire cooling rack on top for better airflow.
- 2
Pat the chicken wings completely dry with paper towels to ensure the skin gets crispy.
- 3
In a large bowl, toss the wings with the baking powder, salt, and pepper until evenly coated.
- 4
Arrange the wings in a single layer on the wire rack, ensuring they are not touching.
- 5
Bake for 30 to 35 minutes, flipping halfway through, until the skin is golden brown and crispy.
- 6
While the wings bake, combine the hot sauce, dairy-free margarine, vinegar, and garlic powder in a small saucepan over low heat, whisking until the margarine is melted and the sauce is emulsified.
- 7
Once the wings are done, transfer them to a large bowl, pour the sauce over them, and toss thoroughly to coat.
- 8
Serve immediately with celery sticks and a dairy-free dipping sauce.
💡 Chef tips
- For extra crispy skin, let the wings sit uncovered in the refrigerator for an hour after applying the baking powder mixture.
- If you prefer extra heat, add a pinch of cayenne pepper or a dash of habanero sauce to the butter mixture.
- Store leftover wings in an airtight container in the fridge and reheat in an air fryer or oven to maintain crispiness.
✅ How it should turn out
The finished wings should have a deep golden-brown, crackling skin that is generously coated in a glossy, vibrant red sauce, smelling of spicy vinegar and garlic with a bold, tangy kick.