Crispy Chicken Wings Buffalo (Printer-friendly)

Golden crispy wings tossed in a tangy, spicy Buffalo sauce with celery and creamy dip sides.

# What You'll Need:

→ Chicken

01 - 3.3 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp aluminum-free baking powder

→ Buffalo Sauce

05 - 1/4 cup unsalted butter
06 - 1/2 cup hot sauce (e.g., Franks RedHot)
07 - 1 tbsp white vinegar
08 - 1/2 tsp garlic powder
09 - 1/4 tsp cayenne pepper (optional)

→ To Serve

10 - Celery sticks
11 - Carrot sticks
12 - Blue cheese or ranch dressing

# How to Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or use a wire rack.
02 - Pat chicken wings dry with paper towels. Toss wings with salt, pepper, and baking powder until evenly coated.
03 - Place wings in a single layer on the prepared baking sheet or rack, ensuring they do not touch.
04 - Bake wings for 20 minutes. Flip them and bake for an additional 20 to 25 minutes until golden brown and crispy.
05 - In a small saucepan over low heat, melt butter. Whisk in hot sauce, vinegar, garlic powder, and cayenne pepper until smooth.
06 - Transfer baked wings to a large bowl. Pour Buffalo sauce over wings and toss to coat evenly.
07 - Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside while staying juicy inside—no deep fryer required.
  • The tangy, spicy sauce coats every wing evenly without overpowering the chicken's natural flavor.
  • You can make them ahead and reheat without losing that satisfying crunch.
02 -
  • If your wings aren't crispy, it's usually because they were too wet before seasoning or they were crowded on the pan—next time, be more aggressive with the paper towels and give them space.
  • The baking powder only works if your chicken is completely dry first; any moisture prevents browning.
  • Don't skip the flipping halfway through—it ensures even crispiness on both sides.
03 -
  • For extra-crispy wings, pat them dry and let them sit uncovered in the fridge for a few hours or overnight before seasoning and baking—the cold air dries out the skin further.
  • Don't mix the sauce while the wings are hot enough to continue cooking; if they seem too hot, let them cool for a minute so the sauce doesn't steam them.

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