Classic Buffalo Chicken Wings with Hot Sauce Glaze

Ingredients

• 2 lbs (900g) chicken wings, split and tips removed
• 1 tbsp baking powder (aluminum-free)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Sauce

• 1/3 cup hot sauce (such as Frank’s RedHot)
• 1/4 cup unsalted butter
• 1 tsp white vinegar
• 1/4 tsp garlic powder
• Pinch of cayenne pepper (optional, for extra heat)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

2. Dry the wings thoroughly with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.

3. Arrange wings in a single layer on the rack. Bake for 40–45 minutes, turning once, until golden brown and crispy.

4. Make the sauce: In a small saucepan over low heat, melt butter. Stir in hot sauce, vinegar, garlic powder, and cayenne (if using). Mix well and keep warm.

5. Toss and serve: Place baked wings in a large bowl, pour sauce over, and toss to coat. Serve immediately with celery sticks and blue cheese or ranch dressing.

Notes

• For extra crispiness, refrigerate wings uncovered for several hours before baking
• Can also be deep-fried at 375°F (190°C) for 10–12 minutes
• Adjust hot sauce ratio to control heat level
• Great for game nights, BBQs, or party platters