Ingredients:
- 2 lbs (Approx. 1 kg) Chicken Wing Sections (flats and drumettes)
- 1 Tbsp (15 ml) Aluminum-Free Baking Powder
- 1 tsp (5 g) Coarse Sea Salt
- ½ tsp (2 g) Freshly Cracked Black Pepper
- ½ cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce
- 6 Tbsp (85 g) Unsalted Butter, cut into small cubes
- 1 tsp (5 ml) White Vinegar or Apple Cider Vinegar
- ½ tsp (2 g) Garlic Powder
- ¼ tsp (1 ml) Worcestershire Sauce (optional)
Instructions:
- Preparation and Drying: If the wings are whole, separate them at the joint. Pat the wings aggressively dry with kitchen paper; any moisture will prevent crisping. In a large mixing bowl, whisk together the baking powder, salt, and pepper. Add the dried wings and toss vigorously until every piece is evenly coated.
- Arrange and Chill: Place a wire rack on a sheet pan. Arrange the coated wings on the rack, ensuring space between them for air circulation. Transfer the sheet pan to the refrigerator, uncovered, for a minimum of 30 minutes (up to 2 hours is better) to further dry the skin.
- Initial Bake (Render Fat): Preheat the oven to 250°F (120°C). Place the wings in the preheated oven and bake for 20 minutes. This low-and-slow start helps render fat beneath the skin.
- Final Crisp: Increase the oven temperature to 425°F (220°C). Continue baking for another 25–30 minutes, turning the wings halfway through, until they are deep golden brown and shatteringly crisp. The internal temperature must reach 165°F (74°C).
- Make the Sauce: While the wings finish baking, prepare the sauce. In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and whisk in the hot sauce, vinegar, garlic powder, and Worcestershire sauce (if using). Whisk until the sauce emulsifies and becomes glossy. Keep warm.
- Toss and Serve: Immediately transfer the hot, crispy wings into a large mixing bowl. Pour the warm Buffalo sauce over the wings. Toss gently but quickly until all wings are glistening and fully coated. Serve immediately.