Chicken Wings Buffalo Sauce (Printable)

Crispy chicken wings coated in a spicy buffalo-flavored sauce with celery and dipping options.

# What You’ll Need:

→ Chicken

01 - 2.5 lbs chicken wings, split at the joint, tips removed
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp black pepper

→ Buffalo Sauce

05 - ¼ cup unsalted butter
06 - ½ cup hot sauce (e.g., Franks RedHot)
07 - 1 tbsp white vinegar
08 - ½ tsp garlic powder
09 - ½ tsp Worcestershire sauce
10 - ½ tsp cayenne pepper (optional, for extra heat)

→ To Serve

11 - Celery sticks
12 - Carrot sticks
13 - Blue cheese or ranch dressing

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and bake another 20 minutes until crisp and golden brown.
04 - In a small saucepan over low heat, melt the butter. Add hot sauce, vinegar, garlic powder, Worcestershire sauce, and cayenne if using. Whisk to combine and heat until just simmering. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Buffalo sauce over wings and toss to coat evenly.
06 - Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing on the side.

# Expert Advice:

01 -
  • The baking powder trick creates restaurant style crispiness without deep frying
  • That tangy homemade Buffalo sauce puts bottled versions to shame
  • These disappear faster than you can plate them every single time
02 -
  • Dry the wings obsessively well, any moisture prevents that crunch you're after
  • Let the sauce cool slightly before tossing so it clings instead of sliding right off
  • Don't crowd the rack or they'll steam and get rubbery instead of crispy
03 -
  • Use tongs to flip the wings so you don't pierce the skin and lose precious juices
  • Let the sauce rest for 5 minutes before tossing so the flavors meld beautifully

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