Pin it This dish features tender chicken wings baked to a crispy golden brown, then tossed in a classic Buffalo sauce made with butter, hot sauce, vinegar, and spices. Simple to prepare, these wings offer a perfect balance of heat and tang, complemented by celery and carrot sticks with creamy blue cheese or ranch on the side. Ideal for sharing during casual occasions or game days, the method ensures juicy interiors with crisp exteriors using baking powder and an oven rack.
My tiny apartment kitchen became the unofficial headquarters for every Super Bowl party once word got out about these wings. The first batch was honestly an accident—I had meant to deep fry them but my small fryer had died the week before, so I threw them in the oven with some baking powder I'd read about online. Everyone went quiet for about ten minutes, just the sound of crispy wings being demolished and satisfied little hums between bites.
Last winter my neighbor texted me at 11pm because she could smell them through the building's ventilation system—that's how powerful the aroma gets when these hit the oven. Now she just shows up at my door with celery sticks whenever she sees my preheating ritual begin. There's something communal about wings, the way everyone gathers around the platter with sauce on their fingers and no pretenses left.
Ingredients
- Chicken wings: The baking powder is not optional here, it's what transforms the skin into something almost magical, though I learned the hard way that aluminum free tastes cleaner
- Hot sauce and butter: I use Franks because it has that perfect vinegary tang that cuts through rich butter, and real butter matters since it's the backbone of the whole sauce
- Garlic powder and Worcestershire: These two build layers of umami behind the heat, so the sauce has depth instead of just burning your tongue
Instructions
- Get your oven ready:
- Crank it to 220°C and set up your rack situation, because airflow is what makes these wings sing instead of steam
- Coat the wings:
- Toss them thoroughly until every piece is dusted with that baking powder mixture, and don't skip the patting dry step—moisture is the enemy of crispy skin
- Bake them crispy:
- Give them a full 20 minutes per side and resist the urge to peek, because opening the oven door lets out the heat you need for that golden crunch
- Make the sauce:
- Melt your butter gently and whisk in everything else until it's glossy and fragrant, letting it just barely come to a simmer before pulling it off
- Sauce and serve:
- Toss the wings while they're still hot so the sauce really grabs on, then get them to the table immediately with all the cooling contrasts you can muster
Pin it These wings have turned a handful of strained relationships back into friendships, something about the universal language of crispy food and spicy sauce. I've watched people who claim to hate hot sauce tentatively try one wing and immediately ask for the recipe, their fingers stained orange and their eyes bright.
Making Them Your Own
I started playing with the heat levels after my father in law politely ate through an entire batch that was apparently way too spicy for him. Now I make a mild sauce on the side, and people can mix and match their own perfect balance. The beauty of this recipe is that it's incredibly forgiving, so you can adjust the cayenne or even swap in honey for a sweet heat version.
The Fridge Trick
The overnight uncovered fridge method sounds fussy until you try it and realize it's the difference between good wings and great wings. Something about that extra air drying time concentrates the flavors and helps the baking powder work even better. My fridge perpetually smells like hot sauce now, and honestly, I've made peace with it.
Serving Strategy
I've learned through many parties that you need double the amount of celery and carrots than seems reasonable, because people gravitate toward those cool crunch breaks between wings. Also, make extra sauce and keep it warm in a small saucepan, because someone always wants that second coat.
- Line your serving platter with parchment for easier cleanup
- Have wet wipes ready, not just napkins
- Double the sauce if you're serving wing lovers
Pin it There's nothing quite like watching a room full of people fall silent over food, united by the same simple pleasure of something perfectly crispy and undeniably delicious. Hope these become your house specialty too.
Recipe FAQ
- → What makes the wings crispy in this method?
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Coating the chicken wings with baking powder before baking helps to dry the skin, resulting in a crispy and golden exterior once cooked in the oven.
- → Can I adjust the spiciness of the Buffalo sauce?
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Yes, you can reduce or increase the hot sauce and cayenne pepper amounts to suit your preferred heat level.
- → What sides pair well with these wings?
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Celery and carrot sticks paired with blue cheese or ranch dressing provide a refreshing crunch and cool contrast to the spicy wings.
- → Is it necessary to use a wire rack during baking?
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Using a wire rack allows air to circulate around the wings, promoting even cooking and helping the skin become crispier.
- → Can I prepare the wings ahead of time?
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For extra crispiness, you can coat the wings with baking powder and refrigerate uncovered for 2 to 4 hours before baking.
