Chicken Wings Buffalo Sauce (Printable)

Crispy chicken wings coated in tangy Buffalo sauce, ideal for gatherings or game day flavors.

# What You’ll Need:

→ Chicken

01 - 2.2 lbs chicken wings, tips removed and separated into flats and drumettes

→ Seasonings

02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1 tbsp aluminum-free baking powder

→ Buffalo Sauce

07 - ¼ cup unsalted butter (or dairy-free butter for dairy-free option)
08 - ½ cup hot sauce (e.g., Franks RedHot)
09 - 1 tbsp white vinegar
10 - ½ tsp Worcestershire sauce
11 - ½ tsp garlic powder
12 - Pinch of cayenne pepper (optional, for extra heat)

→ To Serve

13 - Celery sticks
14 - Carrot sticks
15 - Blue cheese or ranch dressing (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and set a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with salt, pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40–45 minutes, turning halfway through, until golden brown and crispy.
04 - While wings bake, melt butter in a small saucepan over low heat. Whisk in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne if using. Remove from heat once combined.
05 - Transfer cooked wings to a clean large bowl. Pour warm Buffalo sauce over wings and toss until thoroughly coated. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing.

# Expert Advice:

01 -
  • The baking powder trick creates this impossibly crispy skin without any deep frying mess
  • The sauce hits that perfect sweet spot where you want to keep eating but your mouth is pleasantly on fire
02 -
  • Pat the wings completely dry before seasoning—any moisture on the surface will steam instead of crisp
  • Let the sauce cool slightly before tossing so it clings to the wings instead of sliding right off
03 -
  • Use tongs to toss the wings in sauce so you don't burn your fingers
  • Line your serving platter with several layers of paper towels to catch any excess sauce

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