Ingredients:

  • 2 lbs (900g) chicken wings, separated into drumettes and flats (wingettes)
  • 1 tbsp (15ml) baking powder (aluminum-free)
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) paprika
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tbsp (15ml) white vinegar
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) Worcestershire sauce

Instructions:

  1. In a large bowl, toss the chicken wings with baking powder, salt, pepper, garlic powder, and paprika. Ensure the wings are evenly coated.
  2. Arrange the wings in a single layer on a wire rack placed over a baking sheet. Refrigerate, uncovered, for at least 1 hour, or up to overnight. This dries out the skin, leading to ultimate crispiness.
  3. Preheat your oven to 400°F (200°C). Bake the wings for 20 minutes. Then, flip the wings and bake for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  4. While the wings are baking, melt the butter in a small saucepan over medium heat. Add the hot sauce, white vinegar, garlic powder, and Worcestershire sauce. Whisk to combine and simmer for 2-3 minutes, stirring occasionally.
  5. Remove the wings from the oven and place them back in the large bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
  6. Serve the wings immediately while they are hot and crispy.