Ingredients:

  • 2 lbs (900g) chicken wings, separated into drumettes and flats
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) cayenne pepper (optional, for extra heat)
  • 1 tablespoon (15ml) baking powder (aluminum-free is best)
  • ½ cup (120ml) Frank's RedHot sauce (or your favourite hot sauce)
  • ¼ cup (57g) unsalted butter, melted
  • 1 tablespoon (15ml) white vinegar
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (2.5ml) garlic powder
  • Pinch of cayenne pepper (optional, for extra heat)

Instructions:

  1. Pat wings dry with paper towels. This is crucial for crispy skin. Toss with olive oil, salt, pepper, garlic powder, paprika, cayenne pepper (if using), and baking powder.
  2. Place a wire rack on a baking sheet. Arrange wings in a single layer on the rack, ensuring they don't overlap.
  3. Bake in a preheated oven at 400°F (200°C) for 40-50 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  4. While the wings are baking, combine all buffalo sauce ingredients in a small saucepan or microwave-safe bowl. Heat gently until butter is melted and all ingredients are well combined.
  5. Remove wings from oven and toss immediately with the buffalo sauce. Serve immediately with your favourite sides.