Buffalo Hot Wings
Ingredients:
For the Wings:
2 lbs chicken wings, split into drumettes and flats
1 tablespoon baking powder (helps crispiness!)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For the Buffalo Sauce:
½ cup hot sauce (Frank’s RedHot works great!)
¼ cup unsalted butter, melted
1 tablespoon honey (optional, for a touch of sweetness)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
For Serving:
Ranch or blue cheese dressing
Celery sticks
Carrot sticks
Directions:
Prepare the Wings:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
Pat the chicken wings dry with paper towels—this helps them get extra crispy!
In a large bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
Make the Buffalo Sauce: In a small saucepan over low heat, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder. Stir until smooth and heated through.
Coat the Wings: Transfer the baked wings to a large bowl and pour the buffalo sauce over them. Toss until fully coated.
Serve:
Plate the wings with ranch or blue cheese dressing, celery, and carrot sticks. Serve immediately
Buffalo Hot Wings
