Buffalo Chicken Wings
Sweety Salado recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15-20 chicken wings
- 1½ tbsp baking powder
- Salt and pepper to taste (if you don't plan on tossing them in the sauce)
- Cooking spray (optional)
- ½ cup hot sauce (I like to use Frank's RedHot Original)
- 2 tbsp unsalted butter
- 2 tsp white vinegar
- 1/8 tsp Worcestershire sauce
- 1/8 tsp garlic powder
- ¼-½ tsp cayenne pepper (only if you want them more spicy)
Instructions
- 1
Pre-heat oven at 425ºF (218ºC).
- 2
Dry up all the chicken wings with paper towels to make sure they are completely dry.
- 3
Place them in a large bowl and cover them completely with the baking powder. If you're not going to toss them in the sauce, you can add salt and pepper to taste.
- 4
Place a cooling rack on a baking sheet covered with aluminum foil and spray it with cooking spray. This step is optional but it does help prevent the chicken wings from sticking to the rack.
- 5
Place all the chicken wings on the rack and bake for about 50-60 minutes or until they're golden brown and no longer pink on the inside. Make sure to turn them over halfway during baking.
- 6
In the meantime, mix all of the ingredients for the sauce (hot sauce, butter, vinegar, Worcestershire sauce, garlic powder and cayenne pepper) in a medium saucepan over medium heat and simmer for a couple of minutes until everything is well mixed. Remove from the heat and set aside.
- 7
Once the wings are ready, place them in a large bowl and add as much or as little sauce as you want and toss them to cover them well. Serve immediately.