Crispy Buffalo Wings Recipe
Crispy oven-baked buffalo wings tossed in a buttery cayenne-hot sauce.
Servings: 8 servings
Ingredients
- 3 lb chicken wings (split into wings and drummettes, wingtips removed)
- 1 Tbsp baking powder (aluminum-free)
- 1 tsp fine sea salt
- 2 tsp garlic powder
- 1/4 cup unsalted butter, melted
- 1/4 cup Frank's Original RedHot sauce
- 1 Tbsp granulated sugar or brown sugar
Instructions
- Pat the chicken wings dry with paper towels to remove moisture.
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- In a bowl, mix the baking powder, sea salt, and garlic powder; sprinkle evenly over the wings and toss until coated.
- Arrange the coated wings in a single layer on the wire rack, leaving space between pieces.
- Bake for 25 minutes, flip each wing, then bake for an additional 25 minutes or until the wings are crisp and cooked through.
- While the wings bake, combine the melted butter, Frank's RedHot sauce, and sugar in a medium bowl; whisk until smooth.
- When the wings are done, transfer them to a large bowl, pour the sauce over the wings, and toss with tongs until evenly coated.
- Serve immediately with your preferred dipping sauce if desired.
Equipment
- rimmed baking sheet
- Wire Rack
- Mixing Bowl
- small saucepan or microwave-safe bowl
- Tongs
Notes
- Use aluminum-free baking powder to help wings crisp without a metallic taste.
- Drying the wings thoroughly helps achieve crisp skin.
- Arrange wings in a single layer for even browning.
- Toss wings in sauce just before serving to keep them crispy.