Buffalo Hot Wings
Crispy, golden chicken wings tossed in a fiery and buttery classic Buffalo sauce.
Ingredients
- •3 pounds chicken wings, split at joints and wingtips discarded
- •1 tablespoon baking powder (aluminum-free)
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/2 cup classic cayenne pepper hot sauce
- •1/4 cup unsalted butter, melted
- •1 tablespoon white vinegar
- •1/4 teaspoon garlic powder
- •Celery sticks and carrot sticks, for serving
- •Blue cheese dressing, for serving
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a wire rack inside a large rimmed baking sheet.
- 2
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
- 3
In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated.
- 4
Arrange the wings in a single layer on the prepared wire rack, making sure they do not touch.
- 5
Bake in the preheated oven for 45 to 50 minutes, flipping halfway through, until the skin is deeply golden and ultra-crispy.
- 6
While the wings are baking, whisk together the hot sauce, melted butter, white vinegar, and garlic powder in a large bowl.
- 7
Transfer the hot, crispy wings directly into the bowl with the Buffalo sauce and toss vigorously to coat every wing.
- 8
Serve immediately with crisp celery and carrot sticks alongside blue cheese dressing.
💡 Chef tips
- Ensure the wings are thoroughly dried with paper towels before adding the baking powder; excess moisture prevents the skin from crisping.
- For an even crispier result, you can leave the seasoned wings uncovered in the refrigerator for a few hours before baking.
- Store any leftover wings in an airtight container in the refrigerator for up to 3 days and reheat them in a 400°F oven to restore crispiness.
✅ How it should turn out
The finished wings have an audibly crisp exterior coated in a glossy, vibrant orange sauce that delivers a mouth-watering aroma of tangy spice and rich butter.