Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated
  • 1 tbsp (15 ml) baking powder (aluminum-free)
  • 1 tsp (5 ml) kosher salt
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 cup (115 g / 4 oz) unsalted butter
  • 1 cup (240 ml / 8 oz) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tbsp (15 ml) white vinegar
  • 1/2 tsp (2.5 ml) Worcestershire sauce
  • 1/4 tsp (1.25 ml) garlic powder
  • Celery sticks (optional)
  • Carrot sticks (optional)
  • Blue cheese dressing or ranch dressing (optional)

Instructions:

  1. Pat the wings completely dry with paper towels.
  2. In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, and black pepper until evenly coated.
  3. Arrange the wings in a single layer on a wire rack set over a baking sheet.
  4. Refrigerate uncovered for at least 1 hour, or up to 4 hours.
  5. Preheat oven to 400°F (200°C).
  6. Bake the wings for 30 minutes.
  7. Increase the oven temperature to 425°F (220°C) and bake for another 15-25 minutes, or until the wings are deeply golden brown and the skin is crispy. Internal temperature should reach 165°F (74°C).
  8. While the wings are baking, melt the butter in a small saucepan over medium heat.
  9. Whisk in the Frank's RedHot sauce, white vinegar, Worcestershire sauce, and garlic powder.
  10. Bring to a simmer and cook for 1-2 minutes, whisking occasionally, until slightly thickened.
  11. Remove the baked wings from the oven and place them in a large mixing bowl.
  12. Pour the Buffalo sauce over the wings and toss until evenly coated.
  13. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing, if desired.