Ingredients:

  • 2.5 lbs (approx. 1.1 kg) chicken wings, separated into drumettes and flats, tips discarded
  • 1 tbsp (15 ml) baking powder (NOT baking soda!)
  • 1 tsp (5 ml) kosher salt (Diamond Crystal preferred, adjust if using table salt)
  • ½ tsp (2.5 ml) freshly ground black pepper
  • 1 tbsp (15 ml) olive oil or vegetable oil
  • ½ cup (115g) unsalted butter
  • ½ cup (120 ml) hot sauce (Frank's RedHot is a classic!)
  • 1 tbsp (15 ml) white vinegar
  • ½ tsp (2.5 ml) garlic powder
  • ¼ tsp (1.25 ml) cayenne pepper (optional, for extra heat)

Instructions:

  1. Pat wings completely dry with paper towels. This is non-negotiable!
  2. In the large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  3. Arrange wings in a single layer on a wire rack set over the baking sheet. Refrigerate uncovered for at least 2 hours, or up to overnight (better!).
  4. Preheat oven to 400°F (200°C). Place the wire rack with the chicken wings in the oven.
  5. Bake for 20 minutes. Flip the wings and bake for another 25-35 minutes, or until the skin is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  6. While the wings are baking, melt butter in a small saucepan over medium heat. Add hot sauce, vinegar, garlic powder, and cayenne pepper (if using). Whisk to combine and heat through.
  7. Remove wings from oven. Transfer to the large bowl and toss with the Buffalo sauce until evenly coated. Serve immediately.