buffalo wings

Ingredients

• 2 lbs Chicken Wings (drumettes and flats)
• 1 tbsp Baking Soda
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 1/2 cup Frank's RedHot Sauce
• 1/4 cup Butter (melted)
• 1 tbsp White Vinegar
• 1/2 tsp Garlic Powder
• 1/4 tsp Cayenne Pepper (optional, for extra heat)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse chicken wings and pat dry with paper towels.
3. In a large bowl, toss wings with baking soda, salt, and pepper. Ensure wings are evenly coated.
4. Spread wings in a single layer on a wire rack set over a baking sheet. This allows air to circulate and ensures crispy skin.
5. Bake for 40-50 minutes, flipping halfway through, until wings are cooked through and skin is golden brown and crispy.
6. While wings are baking, prepare the sauce: In a medium saucepan, combine Frank's RedHot Sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using).
7. Bring sauce to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
8. Once wings are cooked, transfer them to a large bowl.
9. Pour the buffalo sauce over the wings and toss to coat evenly.
10. Serve immediately with your favorite dipping sauces (blue cheese or ranch).

Notes

• For extra crispy wings, consider searing them in a hot skillet with a little oil before baking.
• Don't overcrowd the baking sheet. Using a wire rack is crucial for even cooking and crispy skin.
• If you prefer a milder flavor, reduce the amount of cayenne pepper.
• Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.