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Buffalo Chicken Wings

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 15-20 wings 1x
  • Category: Appetizers, Chicken, Main Dish, Sauces
  • Cuisine: American


  • 1520 chicken wings
  • 1½ tbsp baking powder
  • Salt and pepper to taste (if you don’t plan on tossing them in the sauce)
  • Cooking spray (optional)

Buffalo sauce

  • ½ cup hot sauce (I like to use Frank’s RedHot Original)
  • 2 tbsp unsalted butter
  • 2 tsp white vinegar
  • 1/8 tsp Worcestershire sauce
  • 1/8 tsp garlic powder
  • ¼½ tsp cayenne pepper (only if you want them more spicy)


  1. Pre-heat oven at 425ºF (218ºC).
  2. Dry up all the chicken wings with paper towels to make sure they are completely dry.
  3. Place them in a large bowl and cover them completely with the baking powder. If you’re not going to toss them in the sauce, you can add salt and pepper to taste.
  4. Place a cooling rack on a baking sheet covered with aluminum foil and spray it with cooking spray. This step is optional but it does help prevent the chicken wings from sticking to the rack.
  5. Place all the chicken wings on the rack and bake for about 50-60 minutes or until they’re golden brown and no longer pink on the inside. Make sure to turn them over halfway during baking.
  6. In the meantime, mix all of the ingredients for the sauce (hot sauce, butter, vinegar, Worcestershire sauce, garlic powder and cayenne pepper) in a medium saucepan over medium heat and simmer for a couple of minutes until everything is well mixed. Remove from the heat and set aside.
  7. Once the wings are ready, place them in a large bowl and add as much or as little sauce as you want and toss them to cover them well. Serve immediately.