Description
Crispy and tangy buffalo chicken wings baked to perfection, ideal for gatherings and game days.
Ingredients
Scale
- 3 pounds chicken wings, split into flats and drumettes
- 2 tablespoons baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup hot sauce (Frank’s RedHot preferred)
- 1/2 cup unsalted butter
- 2 tablespoons white vinegar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Pat the chicken wings dry and let them sit on paper towels for 10-15 minutes.
- In a large bowl, combine baking powder, salt, black pepper, garlic powder, and paprika. Toss the dried wings with the seasoning mixture.
- Preheat the oven to 425°F (220°C). Place a wire rack on a large rimmed baking sheet.
- Arrange the seasoned wings on the wire rack in a single layer, leaving space between each wing.
- Bake for 30 minutes without turning.
- Flip the wings using tongs and continue baking for an additional 15-20 minutes, or until golden brown and crispy.
- Meanwhile, melt the butter in a saucepan over medium heat, then whisk in the hot sauce, vinegar, garlic powder, and cayenne pepper.
- Once the wings are done, transfer them to a bowl and toss with the buffalo sauce until evenly coated.
Notes
For extra crispy wings, ensure wings are patted dry before seasoning. Season wings up to 24 hours ahead and refrigerate uncovered for best results.
Nutrition
- Serving Size: 6 wings
- Calories: 285
- Sugar: 0g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 70mg