Ingredients:

  • 2.5 lbs (approx. 1.1 kg) chicken wings, separated at the joints, wingtips removed (about 24 wings)
  • 1 tbsp baking powder (15 ml)
  • 1 tsp garlic powder (5 ml)
  • 1 tsp onion powder (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) Frank's RedHot Original Cayenne Pepper Sauce (or your favourite hot sauce)
  • 1 tbsp white vinegar (15 ml)
  • 1 tsp Worcestershire sauce (5 ml)
  • 1/4 tsp garlic powder (1.25 ml)
  • Pinch of cayenne pepper (optional, for extra heat – be careful!)

Instructions:

  1. Pat the wings dry with paper towels. This is CRUCIAL for crispy skin!
  2. In a large bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the wings and toss to coat evenly.
  3. Cover and refrigerate for at least 30 minutes or up to 2 hours (optional).
  4. Preheat oven to 400°F (200°C). Place a wire rack on top of the baking sheet.
  5. Arrange the wings in a single layer on the wire rack. This allows air to circulate and promotes even crisping.
  6. Bake for 20 minutes. Flip the wings and bake for another 20-25 minutes, or until the wings are cooked through and the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C).
  7. While the wings are baking, melt the butter in a small saucepan or microwave. Whisk in the hot sauce, white vinegar, Worcestershire sauce, and garlic powder. Add a pinch of cayenne pepper if desired.
  8. Once the wings are cooked, transfer them to a clean mixing bowl. Pour the buffalo sauce over the wings and toss to coat evenly.
  9. Serve hot with your favourite dipping sauce and sides.