Classic Buffalo Wings

Instructions

1. 1

   Pat the Chicken Wings completely dry with paper towels — the drier, the better. Moisture is the enemy of crispy skin.

2. 2

   In a large Mixing Bowl, whisk together the Baking Powder, Kosher Salt, Black Pepper, and Garlic Powder. Add the Chicken Wings and toss until every piece is evenly coated.

3. 3

   Place a Wire Rack on a rimmed Baking Sheet. Arrange the Chicken Wings in a single layer on the rack, skin-side up, making sure they are not touching. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin further.

4. 4

   Preheat your Oven to 425°F. Bake the Chicken Wings on the middle rack for 25 minutes.

5. 5

   Flip the Chicken Wings using Tongs and bake for another 20–25 minutes, until the skin is deep golden brown and visibly crispy. The internal temperature should reach 165°F.

6. 6

   Optional but recommended: Switch the Oven to broil on high. Broiler the Chicken Wings for 3–5 minutes, watching closely, until the skin blisters and crisps up even further.

7. 7

   While the Chicken Wings finish baking, make the sauce. In a small Saucepan over medium-low heat, warm the Frank's RedHot Original Sauce, Worcestershire Sauce, and Garlic Powder until just steaming — do not boil.

8. 8

   Remove the Saucepan from heat. Add the Butter pieces one at a time, whisking constantly with a Whisk until each piece is fully melted and emulsified into the sauce. Add the White Vinegar if using and stir to combine. Taste and adjust Kosher Salt if needed.

9. 9

   Transfer the hot Chicken Wings to a large Mixing Bowl. Pour the Buffalo sauce over them and toss well to coat every piece generously.

10. 10

    Pile the Chicken Wings on a platter and serve immediately with Celery sticks and a Bowl of Blue Cheese Dressing / Ranch Dressing on the side.

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