Chicken Wings Buffalo Sauce (Printable)

Crispy, juicy chicken wings coated in spicy buffalo sauce with a hint of garlic and smoky paprika.

# What You Need:

→ Chicken

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

→ Seasonings

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

→ Buffalo Sauce

07 - ¼ cup unsalted butter or dairy-free butter
08 - ½ cup hot sauce such as Frank's RedHot
09 - 1 tbsp white vinegar
10 - ½ tsp Worcestershire sauce
11 - ½ tsp 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 your oven to 425°F. Line a large baking sheet with foil and set a wire rack on top.
02 - Pat the chicken wings completely 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 the wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, turning halfway through, until golden brown and crispy.
04 - While wings are baking, prepare the Buffalo sauce. In a small saucepan over low heat, melt the butter. Whisk in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper if using. Remove from heat and set aside.
05 - Once wings are cooked, transfer to a clean large bowl. Pour the warm Buffalo sauce over the wings and toss gently until evenly coated.
06 - Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

# Helpful Tips:

01 -
  • The baking powder trick creates restaurant-quality crispiness without deep frying
  • That perfect balance of tangy heat that keeps everyone reaching for just one more
  • They're forgiving enough for beginners but impressive enough for company
02 -
  • The baking powder won't taste metallic if you use aluminum-free, and it makes a dramatic difference in crispiness
  • Sauce only sticks to crispy wings, so resist the urge to pull them out early even if they smell amazing
  • Letting wings air dry in the fridge for an hour before baking is the secret weapon for extra-crispy skin
03 -
  • Patting wings completely dry before seasoning is the step most people skip, but it's crucial for crispy skin
  • Let the baked wings rest for just 2 minutes after saucing—the sauce clings better when they're not piping hot

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