Ingredients
Equipment
Method
- Preheat oven to 250°F (120°C).
- Set a wire rack on a large baking sheet and lightly coat the rack with cooking spray or oil.
- Pat chicken wings completely dry with paper towels, removing as much surface moisture as possible.
- In a small bowl combine salt, black pepper, garlic powder, paprika, and baking powder until evenly blended.
- Place wings in a large bowl, sprinkle seasoning blend over them, and toss with tongs until every piece is coated.
- Arrange seasoned wings on the prepared rack in a single layer, leaving space between each piece.
- Bake at 250°F for 30 minutes to render fat and partially cook the meat.
- Increase oven temperature to 425°F (220°C) and bake 10–15 minutes more, until skin is golden, crispy, and internal temperature reaches 165°F.
- While wings finish baking, melt butter with hot sauce and Worcestershire in a small saucepan over medium-low heat, stirring until smooth.
- Transfer hot wings to a large bowl, pour the warm buffalo sauce over them, and toss quickly until evenly coated.
- Let wings rest 2 minutes to set the sauce, then serve immediately with celery sticks and ranch or blue cheese dressing if desired.
Notes
For best texture, use aluminum-free baking powder and avoid overlapping wings on the rack. Sauce wings just before serving to keep the skin crisp.