Ingredients:
2 lbs (900g) chicken wings, split into drumettes and flats
2 tbsp baking powder (not baking soda)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
For the Buffalo Sauce:
1/2 cup hot sauce (such as Frank’s RedHot)
4 tbsp unsalted butter, melted
1 tbsp white vinegar
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
Prepare the wings: Pat the chicken wings dry with paper towels to remove excess moisture (this helps them get crispy). In a large bowl, toss the wings with baking powder, garlic powder, paprika, salt, and pepper until evenly coated.
Bake the wings: Arrange the wings on the wire rack in a single layer. Bake for 40-50 minutes, flipping halfway through, until the wings are crispy and golden brown.
Make the buffalo sauce: While the wings are baking, prepare the buffalo sauce by combining the hot sauce, melted butter, white vinegar, Worcestershire sauce, and garlic powder in a small saucepan. Stir over low heat until smooth and well combined.
Coat the wings: Once the wings are done baking, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.
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