These wings are the real deal - crispy, juicy, and tossed in our signature buffalo sauce that's been perfected over countless batches. We make every drop of sauce in-house because great wings deserve great flavor, not some mass-produced bottle from the back shelf.
Skip the takeout and make restaurant-quality buffalo wings at home. The secret is in the two-step cooking process and that tangy, buttery sauce made from scratch.
Ingredients
6 whole chicken wings, split into flats and drumettes
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1/4 cup hot sauce (like Frank's RedHot)
3 tbsp unsalted butter
1 tbsp white vinegar
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Instructions
1
Pat wings completely dry with paper towels. Toss with baking powder, salt, and black pepper. Place on wire rack set over baking sheet and refrigerate uncovered for 1 hour.
2
Preheat oven to 425°F. Bake wings for 45-50 minutes until golden brown and crispy, flipping once halfway through.
3
While wings cook, make buffalo sauce by melting butter in small saucepan. Whisk in hot sauce, vinegar, garlic powder, and cayenne. Keep warm.
4
Transfer hot wings to large bowl and toss with buffalo sauce until evenly coated. Serve immediately with celery sticks and blue cheese dressing.
