Recipe Details
"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 | 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 |
2 Instructions
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.
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.
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.
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.
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.
💡 Tips & Tricks
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Make sure to use baking powder, not baking soda, as soda will impart a bitter metallic taste.
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The wire rack is essential because it allows hot air to circulate under the wings, preventing a soggy bottom.
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For even crispier skin, let the coated wings sit uncovered in the refrigerator for 1 hour before baking.
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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?
Can I make these wings ahead of time?
How do I make the sauce extra spicy?
Is this recipe gluten-free?
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