Chicken Wings Buffalo Sauce (Printable)
Crispy, juicy wings tossed in a tangy, spicy Buffalo sauce, ideal for flavorful casual bites.
# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, split at joint, tips removed
02 - 1 tablespoon baking powder (aluminum-free)
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Buffalo Sauce
05 - ¼ cup unsalted butter
06 - ½ cup hot sauce (e.g., Franks RedHot)
07 - 1 tablespoon white vinegar
08 - ½ teaspoon garlic powder
09 - ½ teaspoon Worcestershire sauce
10 - ½ teaspoon cayenne pepper (optional, for extra heat)
→ To Serve
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 place a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and bake another 20 minutes until crisp and golden brown.
04 - In a small saucepan over low heat, melt the butter. Add hot sauce, vinegar, garlic powder, Worcestershire sauce, and cayenne (if using). Whisk to combine and heat until just simmering. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Buffalo sauce over wings and toss to coat evenly.
06 - Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing on the side.
# Helpful Tips:
01 -
- The baking powder creates this incredible skin crisping magic that you usually only get from deep frying
- You can make a huge batch for feeding a crowd without standing over a hot stove
02 -
- Refrigerating your coated wings uncovered for a few hours before baking transforms the texture from good to restaurant-quality
- The baking powder needs to be evenly distributed or you will get uneven spots of crispiness
03 -
- Double the sauce recipe if you are making extra wings because everyone wants more coating than you expect
- Let the coated wings rest for 5 minutes after tossing to let the sauce set slightly before serving