Enjoy these crispy, tender Buffalo chicken wings tossed in a classic spicy sauce with butter, Creole Seasoning, and Frank's hot sauce. And they're baked! Makes 20-25 Buffalo Chicken Wings.
½teaspoon (1 g) ground cayenne pepper,or more to taste
Instructions
The Chicken Wings
Pat dry chicken wings and place them on a cookie sheet in a single layer, then let them sit in the fridge until ready to use. For extra crispy skin, let it sit for a minimum of three hours or, even better, overnight. Don't cover them; just let the air dry them out.
When ready to bake, preheat oven to 425°F/218℃.
Place the wings in a large bowl with all the spices, then drizzle with vegetable oil.
Line a baking pan with foil and top with a wire rack. Arrange chicken wings in a single layer. While the chicken wings are baking, the oil will slowly drip to the bottom of the baking pan.
Bake wings until cooked through and the skin is crispy, about 45-50 minutes. Rotate the wings halfway through, roughly 20 minutes.
The Buffalo Sauce
While the chicken wings are roasting, place a small skillet on medium heat, then add butter, hot sauce, Creole seasoning, Worcestershire sauce, and cayenne pepper. Stir for about 30 seconds until butter melts. Remove wings from the oven and thoroughly coat with sauce.
Tossing the wings in baking powder somehow draws moisture off the skin, making it super crispy when baked.
Try not to move the wings too much or open the oven while baking to conserve oven temperature. Flip them only once.
If you want to keep it as crispy as possible, only toss the wings into the sauce just right before serving.
You can also serve the Buffalo-style sauce on the side instead of tossing the chicken wings in them. This way, the chicken wings stay crispier longer. Plus, your guest can choose to enjoy these wings with or without sauce.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.