Name: Buffalo Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Chicken wings (split into flats and drums); 1 tbsp Baking powder (aluminum-free); 1/2 tsp Kosher salt; 1/2 cup Frank's RedHot Original Sauce; 4 tbsp Unsalted butter; 1/2 tsp Garlic powder; 1 tsp Honey

Appetizers & Starters

Buffalo Chicken Wings

These Buffalo wings are the ultimate game-day snack, featuring an irresistibly crispy skin and a tangy, buttery sauce that hits the perfect heat level. Skip the deep fryer for this foolproof oven-baked method that delivers professional-grade results every time.

Prep

15m

Cook

45m

Serves

Calories

480kcal

Qty	Ingredient
3 lbs 1360 g	Chicken wings (split into flats and drums)
1 tbsp 15 g	Baking powder (aluminum-free)
1/2 tsp 3 g	Kosher salt
1/2 cup 120 ml	Frank's RedHot Original Sauce
4 tbsp 56 g	Unsalted butter
1/2 tsp 2 g	Garlic powder
1 tsp 7 g	Honey

2 Method

Step 1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top of the foil.

Step 2. Use paper towels to pat the chicken wings extremely dry. Moisture on the skin prevents them from getting crispy.

Step 3. In a large bowl, toss the dried wings with baking powder and salt until every wing is lightly and evenly coated.

Step 4. Arrange the wings in a single layer on the wire rack, leaving space between them for air circulation.

Step 5. Bake for 40 to 50 minutes, flipping the wings halfway through, until the skin is golden-brown and very crunchy.

Step 6. While the wings bake, combine the hot sauce, butter, garlic powder, and honey in a small saucepan over low heat. Whisk until the butter is melted and the sauce is smooth.

Step 7. Transfer the hot, crispy wings to a large clean bowl. Pour the buffalo sauce over them and toss until thoroughly coated.

Step 8. Serve immediately with cold celery sticks and blue cheese or ranch dressing.

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Ensure your baking powder is aluminum-free to avoid a bitter or metallic aftertaste.
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A wire rack is essential; it allows the heat to circulate under the wings, ensuring the bottom doesn't get soggy.
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For even crispier wings, let the coated wings sit uncovered in the refrigerator for 1 hour before baking to further dry out the skin.

? FAQ

Can I use an air fryer for this recipe?

Yes! Air fry the coated wings at 400°F (200°C) for 20-25 minutes, shaking the basket every 8 minutes until they are crispy.

Why use baking powder on chicken wings?

Baking powder raises the pH level of the chicken skin, which allows the peptide bonds in the skin to break down, resulting in a blistered, crunchy texture similar to deep-frying.

How do I make the sauce milder or hotter?

To make it milder, add 2 extra tablespoons of butter. To make it hotter, add 1/2 teaspoon of cayenne pepper or a few dashes of habanero sauce.

Can I use frozen wings?

You can, but they must be completely thawed and dried thoroughly with paper towels first, otherwise they will steam rather than crisp.