Ingredients
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– 2 lbs chicken wings, split and tips removed
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– 1 tablespoon baking powder (aluminum-free)
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– 1 teaspoon salt
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– 1/2 teaspoon black pepper
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– 1/2 teaspoon garlic powder
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– 1/2 teaspoon paprika
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– 1/4 teaspoon cayenne pepper (optional, for extra heat)
Buffalo Sauce:
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– 1/2 cup hot sauce (like Frank’s RedHot)
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– 1/4 cup unsalted butter, melted
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– 1 tablespoon honey or brown sugar (for a touch of sweetness)
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– 1 teaspoon garlic powder
Instructions
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Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. -
Dry Wings:
Pat wings dry thoroughly with paper towels — moisture is the enemy of crispiness! -
Season:
In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and cayenne. Make sure each wing is coated. -
Bake:
Arrange wings in a single layer on the rack. Bake for 20 minutes, flip, and bake for another 25–30 minutes or until golden brown and crispy. -
Make Buffalo Sauce:
While wings bake, whisk together hot sauce, melted butter, honey, and garlic powder in a small saucepan over low heat until warm and combined. -
Toss & Serve:
When wings are done, toss them in the buffalo sauce until fully coated. Serve immediately with ranch or blue cheese dressing and celery sticks!