Ingredients
4 pounds chicken wings, halved at joints, wingtips discarded
2 tablespoons aluminum-free baking powder
¾ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Buffalo Sauce:
⅓ cup Frank’s Wings Hot Sauce
1½ cups light brown sugar
1 tablespoon water
Instructions
- Preheat oven to 425°F and position rack in upper-middle of oven. Line a baking sheet with foil and top with a greased wire rack.
- Pat chicken wings very dry with paper towels and place in a large bowl.
- Mix baking powder, salt, pepper, paprika, and garlic powder in a small bowl. Sprinkle over wings and toss to coat evenly.
- Arrange wings skin side up on wire rack in a single layer. Bake, turning every 20 minutes, until crispy and browned (about 40–60 minutes depending on wing size).
- Meanwhile, prepare buffalo sauce by heating all sauce ingredients in a saucepan over medium heat until sugar dissolves. Cool before using.
- Let baked wings rest for 5 minutes, then toss in buffalo sauce or your favorite wing sauce.
Notes
- Use aluminum-free baking powder for best results (e.g., Rumford brand).
- Other great sauces include honey BBQ, ranch, or garlic parmesan.
- To make ahead, bake wings and reheat in oven before saucing.
- Prep Time: 10 minutes
- Cook Time: 40–60 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 432
- Sugar: 40g
- Sodium: 586mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: undefined
- Protein: 22g
- Cholesterol: 94mg
