Ingredients:

  • 2 lbs Chicken Wings (fully thawed, separated into drumettes and flats)
  • 1 tbsp Baking Powder (aluminium-free recommended)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)
  • 1/2 tsp Garlic Powder
  • 1/2 cup Unsalted Butter (1 stick, cut into cubes)
  • 3/4 cup Cayenne Pepper Sauce (e.g., Frank's RedHot)
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Phase 1: Preparation and Drying. Thoroughly pat the chicken wings dry using paper towels. This is the single most important step for achieving a crisp exterior.
  2. Season: Place the dried wings into the large mixing bowl. In a small separate dish, whisk together the baking powder, salt, pepper, and garlic powder.
  3. Toss: Sprinkle the seasoning mixture evenly over the wings. Toss thoroughly using clean hands or tongs until every wing is lightly coated.
  4. Arrange and Chill: Line your baking sheet with foil/parchment and place a wire rack on top. Arrange the seasoned wings on the rack in a single layer, ensuring they do not touch. Refrigerate, uncovered, for a minimum of 30 minutes (up to 4 hours is better).
  5. Phase 2: Baking. Preheat your oven to a high temperature: 425°F (220°C).
  6. Initial Bake: Place the baking sheet with the wings in the preheated oven. Bake for 25 minutes.
  7. Flip: Carefully remove the tray, flip all the wings using tongs, and return them to the oven.
  8. Second Bake: Continue baking for another 20–25 minutes, or until the skin is deeply golden brown and audibly crisp. Ensure the internal temperature reaches 165°F (74°C).
  9. Phase 3: Glazing. While the wings finish baking, make the glaze: Melt the butter in the small saucepan over medium-low heat. Add the cayenne pepper sauce, apple cider vinegar, and Worcestershire sauce. Whisk gently until fully combined and slightly warmed through (do not boil). Remove from heat.
  10. Toss and Serve: Once the wings are perfectly crisp, remove them from the oven and immediately transfer them to a clean, large bowl. Pour about two-thirds of the Buffalo glaze over the hot wings. Toss thoroughly until the wings are fully coated. Serve immediately.