Crispy Buffalo Wings
Ingredients:
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For the Wings:
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10-12 chicken wings (drummettes and flats)
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1 tbsp olive oil (for coating)
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Salt and pepper (to taste)
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1 tsp garlic powder (optional, for extra flavor)
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1 tsp smoked paprika (optional, for a smoky touch)
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1/2 tsp baking powder (for extra crispiness)
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For the Buffalo Sauce:
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1/2 cup hot sauce (Frank’s RedHot is a classic)
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1/4 cup unsalted butter
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1 tbsp apple cider vinegar (optional for tanginess)
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1 tsp garlic powder
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Salt to taste
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A pinch of cayenne pepper (for extra heat, optional)
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Instructions:
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Prep the Wings:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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Pat the chicken wings dry with paper towels (important for crispiness!).
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In a bowl, toss the wings with olive oil, salt, pepper, garlic powder, paprika, and baking powder. The baking powder helps make the wings extra crispy.
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Arrange the wings on the baking sheet in a single layer, leaving space between each wing for even cooking.
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Bake the Wings:
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Bake the wings for 25-30 minutes, flipping halfway through, until the wings are golden brown and crispy.
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Make the Buffalo Sauce:
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While the wings bake, melt the butter in a small saucepan over medium heat.
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Add the hot sauce, apple cider vinegar (if using), garlic powder, salt, and cayenne pepper (if desired). Stir to combine and bring to a simmer.
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Once everything is fully combined, lower the heat and keep warm.
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Toss and Serve:
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Once the wings are crispy and done baking, remove them from the oven.
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Transfer the wings to a large bowl. Pour your warm buffalo sauce over them and toss to coat evenly.
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If you like extra saucy wings, feel free to add more sauce to taste!
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Optional Garnishes:
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Serve with blue cheese or ranch dressing for dipping, and some celery or carrot sticks for the classic wing experience.
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Enjoy!
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Serve immediately and dive into these crispy, flavorful buffalo wings!
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