Ingredients
Scale
- 2 pounds chicken wings, separated into drumettes and wingettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup Frank’s RedHot Sauce
- 1/4 cup unsalted butter, melted
- 1 tablespoon white vinegar
- Blue cheese dressing, for serving
- Celery sticks, for serving
- Carrot sticks, for serving
Instructions
- Preheat oven to 400°F (200°C). Pat the chicken wings dry with paper towels.
- In a bowl, toss the wings with salt, pepper, garlic powder, and cayenne pepper (if using).
- Arrange the seasoned chicken wings on a baking sheet lined with parchment paper or a wire rack.
- Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
- While the wings are baking, prepare the buffalo sauce. In a saucepan, melt the butter over medium heat.
- Add the hot sauce and vinegar, then whisk to combine.
- Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Once the wings are cooked, transfer them to a large bowl.
- Pour the buffalo sauce over the wings and toss until they are evenly coated.
- Serve immediately with blue cheese dressing, celery sticks, and carrot sticks. Enjoy!
Notes
- For extra crispy wings, ensure they are completely dry before seasoning. Baking powder can be added for extra crispiness.
- Baking on a wire rack ensures more air circulation, making wings crispier.
- For a spicier kick, add more cayenne pepper to the chicken or a dash of hot sauce to the sauce.
- Adjust the amount of butter to control the richness and calorie content of the sauce.
- Try different variations by adding honey, garlic parmesan, lemon pepper, or BBQ sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 wings
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 150mg