Name: Buffalo Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Chicken wings (split into flats and drums); 1 tbsp Aluminum-free baking powder; 1 tsp Kosher salt; 0.5 cup Frank's RedHot Original Sauce; 4 tbsp Unsalted butter; 1 tsp Honey or maple syrup; 0.5 tsp Garlic powder

"These Buffalo chicken wings are the ultimate game-day snack, featuring an irresistibly crispy skin and a tangy, buttery sauce. Perfectly balanced with heat and flavor, they are guaranteed to disappear in minutes."

1 Ingredients

Qty	Item
2 lbs 900 g	Chicken wings (split into flats and drums)
1 tbsp 15 g	Aluminum-free baking powder
1 tsp 5 g	Kosher salt
0.5 cup 120 ml	Frank's RedHot Original Sauce
4 tbsp 56 g	Unsalted butter
1 tsp 5 ml	Honey or maple syrup
0.5 tsp 2.5 g	Garlic powder

2 Instructions

Step 1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place a wire cooling rack on top of the parchment.

Step 2. Pat the chicken wings extremely dry with paper towels; removing moisture is key for crispiness. In a large bowl, toss the wings with baking powder and salt until evenly coated.

Step 3. Arrange the wings on the wire rack in a single layer, ensuring they do not touch. Bake for 30-35 minutes, flipping halfway through, until the skin is golden brown and crispy.

Step 4. While the wings are baking, combine the butter, hot sauce, honey, and garlic powder in a small saucepan over low heat. Whisk until the butter is melted and the sauce is emulsified.

Step 5. Remove wings from the oven and transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss until thoroughly coated. Serve immediately with celery sticks and blue cheese dressing.

·
Make sure to use baking powder, not baking soda, as soda will impart a bitter metallic taste.
·
The wire rack is essential because it allows hot air to circulate under the wings, preventing a soggy bottom.
·
For even crispier skin, let the coated wings sit uncovered in the refrigerator for 1 hour before baking.
·
If using an air fryer, cook at 400°F for 20 minutes, shaking the basket halfway through.

? Frequently Asked Questions

Why do you use baking powder on chicken wings?

Baking powder raises the pH level of the chicken skin, which breaks down the proteins and results in a crispier, more browned skin similar to deep-frying.

Can I make these wings ahead of time?

For the best texture, wings should be served immediately. However, you can bake them ahead and toss them in the sauce just before serving to maintain some crunch.

How do I make the sauce extra spicy?

To kick up the heat, add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite habanero hot sauce to the butter mixture.

Is this recipe gluten-free?

Yes, as long as your baking powder and hot sauce are certified gluten-free, this recipe is naturally gluten-free.

Visual Guide

→ Keep Cooking

See All Appetizers & Starters

Next Recipe

Crispy Chicken Wings

Experience the ultimate crunch with these golden-brown chicken wings that are surprisingly baked, not fried. The secret technique ensures a glass-shattering skin while keeping the meat tender and juicy inside, perfect for game day or any appetizer spread.

Cook Crispy Chicken Wings