Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings, split at joint; 2 tsp baking powder (aluminum-free); 1 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce); 4 tbsp unsalted butter, melted; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder (for sauce)

Crispy baked chicken wings tossed in a classic tangy, buttery buffalo sauce. Baking at high heat delivers a crunchy skin without deep-frying, making this the ultimate game-day appetizer.

80 minEasyServes 4420 cal/serving

AmericanAppetizerOvenStandardHigh ProteinLow CarbPork-FreeAlcohol-Free

Ingredients

3 lbs chicken wings, split at joint
2 tsp baking powder (aluminum-free)
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce)
4 tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1/2 tsp garlic powder (for sauce)

Instructions

1

Line a rimmed baking sheet with foil and place a wire rack on top. Pat 3 lbs split at joint chicken wings very dry with paper towels - this is the key to crispy skin.
2

Toss the wings with 2 tsp baking powder (aluminum-free), 1 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper in a large bowl until evenly coated. Spread in a single layer on the rack, leaving space between each piece.
3

Refrigerate uncovered for at least 30 minutes (or up to overnight) to dry out the skin further.
4

Preheat oven to 425°F (220°C). Bake wings for 25 minutes. Flip each piece, then bake another 20-25 minutes until the skin is deeply golden and crispy. The internal temperature should reach 165°F (74°C).
5

While wings bake, whisk 1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce), 4 tbsp melted unsalted butter, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder (for sauce) together in a large bowl.
6

Transfer hot wings directly to the sauce bowl and toss vigorously to coat. Serve immediately with celery, carrots, and blue cheese or ranch dressing.

Questions

Can I make Buffalo Chicken Wings dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Buffalo Chicken Wings gluten-free?

Yes. The gluten in this entry is 1 tsp Worcestershire sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Buffalo Chicken Wings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Buffalo Chicken Wings?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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