Chicken Wings Buffalo Sauce (Print Version)

Juicy chicken wings baked crispy and coated with a spicy, tangy Buffalo sauce for bold flavor.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, tips removed and separated into flats and drumettes

→ Seasonings

02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1 tbsp aluminum-free baking powder

→ Buffalo Sauce

07 - ¼ cup unsalted butter or dairy-free butter alternative
08 - ½ cup hot sauce
09 - 1 tbsp white vinegar
10 - ½ tsp Worcestershire sauce
11 - ½ tsp garlic powder
12 - Pinch of cayenne pepper

→ To Serve

13 - Celery sticks
14 - Carrot sticks
15 - Blue cheese or ranch dressing

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with kosher salt, black pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40-45 minutes, turning halfway through, until golden brown and crispy.
04 - While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper if using. Remove from heat once combined.
05 - Transfer cooked wings to a clean large bowl. Pour warm Buffalo sauce over wings and toss thoroughly to coat evenly.
06 - Serve hot with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

# Expert Hints:

01 -
  • The baking powder trick creates restaurant-style crispiness without deep frying
  • The homemade sauce hits that perfect balance of tangy heat that keeps everyone reaching for more
02 -
  • The wire rack is not optional unless you enjoy cleaning baked-on sauce from your baking sheet forever
  • Sauce only sticks well to properly crispy wings, so resist the urge to sauce them too early
03 -
  • Letting seasoned wings air dry in the fridge uncovered for a few hours creates next level crispy skin
  • Room temperature wings bake more evenly than cold straight from the fridge ones

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