Buffalo Chicken Wings
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.
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
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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.
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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.
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3
Refrigerate uncovered for at least 30 minutes (or up to overnight) to dry out the skin further.
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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).
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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.
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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.