Ingredients:

  • 2.5 lbs (1.13 kg) chicken wings, separated at the joint and tips removed (about 16-20 wings)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon paprika (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml) (optional, for extra heat in the dry rub)
  • 1 tablespoon baking powder (15 ml) (for extra crispy skin)
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (237 ml) Frank's RedHot Original Cayenne Pepper Sauce (or your preferred hot sauce)
  • 1 tablespoon white vinegar (15 ml)
  • 1/2 teaspoon Worcestershire sauce (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml) (optional, for extra garlic flavour)

Instructions:

  1. Pat the wings dry with paper towels. This is crucial for crispy skin!
  2. In a large bowl, toss the wings with salt, pepper, garlic powder, paprika, cayenne pepper (if using), and baking powder until evenly coated.
  3. Refrigerate the wings for at least 30 minutes (or up to a few hours). This helps the skin dry out, leading to even crispier results.
  4. Preheat oven to 400°F (200°C). Arrange wings in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 30-40 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  5. In a saucepan over medium heat, melt the butter. Whisk in the hot sauce, vinegar, Worcestershire sauce, and garlic powder (if using). Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until slightly thickened.
  6. Place the cooked wings in a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.
  7. Serve hot with your favourite dipping sauces and sides. Enjoy this buffalo wings recipe!