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–+ servings

Buffalo Chicken Wings

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Course Appetizers, Chicken, Main Dish, Sauces
Cuisine American
Servings 15 -20 wings

Ingredients
  

  • 15-20 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
  • ¼-½ tsp cayenne pepper (only if you want them more spicy)

Instructions
 

  • Pre-heat oven at 425ºF (218ºC).
  • Dry up all the chicken wings with paper towels to make sure they are completely dry.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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