Spicy Buffalo Chicken Wings Recipe

The trick to these wings is not a deep fryer—it’s the dry coating and a hot oven. I’ve made this batch many times, and the combination of 1 teaspoon of baking powder, salt, pepper, and garlic powder gives the chicken skin a surprisingly crisp, lightly blistered surface. Baking powder helps draw moisture from the skin as the wings cook, but it only works well if the wings are thoroughly patted dry first. With 2 pounds of wings, this recipe makes four generous servings for dinner or a substantial platter for a smaller gathering. The seasoning is deliberately simple so the Buffalo sauce stays front and center. After the wings roast until browned and cooked through, they’re tossed with melted butter and 1 teaspoon of Frank’s RedHot. That modest amount of hot sauce gives the wings a bright vinegar tang and gentle heat rather than an overpowering burn; if you prefer a more traditional fiery Buffalo finish, you can add more sauce at the table. The butter rounds out the sharpness and helps the sauce cling to every craggy piece of skin. For the best texture, spread the wings in a single layer with a little space between them. Crowding traps steam, which leaves the skin soft, and turning them once during the 40-minute cooking time helps them brown evenly. I also recommend lining the pan with foil and setting a rack on top if you have one—air circulates underneath, and cleanup is much easier. Don’t sauce the wings before baking, since the butter and hot sauce can scorch and prevent the skin from crisping. Toss them while they’re still hot, then serve right away. These are especially good for a relaxed Friday dinner, game-day supper, or any meal when you want something hands-on without a complicated cooking project. The cool, creamy 1/4 cup of blue cheese dressing is essential alongside the spicy wings, while celery and carrot sticks add a crisp contrast. For a fuller dinner, pair them with baked potato wedges, a crunchy cabbage slaw, or a simple green salad. To keep the dish gluten-free, check that the baking powder, Frank’s RedHot, and blue cheese dressing are all labeled gluten-free, since brands can vary.