🧾 Ingredients:
For the Wings:
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2 lbs chicken wings (split drumettes & flats)
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1 tbsp baking powder (NOT baking soda – helps crisp the skin)
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp black pepper
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1 tbsp oil (optional)
For the Buffalo Sauce:
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1/2 cup hot sauce (like Frank’s RedHot)
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1/4 cup unsalted butter
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1 tsp garlic powder
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1 tbsp honey or a pinch of sugar (optional for sweetness)
For Serving:
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Ranch or blue cheese dressing
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Celery sticks
🔥 Instructions:
1. Prep the Wings:
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Pat wings super dry with paper towels (crispier skin!).
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Toss with baking powder, salt, pepper, and garlic powder.
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Let sit for 10–15 mins.
2. Cook the Wings (Choose Your Method):
✅ Oven (Crispy Baked):
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Preheat to 425°F (220°C).
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Place wings on a wire rack over a baking sheet.
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Bake 20 mins, flip, then bake another 20–25 mins until golden and crisp.
✅ Air Fryer:
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Preheat to 380°F (190°C).
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Cook wings in a single layer for 25–28 mins, flipping halfway.
✅ Deep Fry (Classic):
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Heat oil to 350°F (175°C).
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Fry wings for 10–12 mins until golden and cooked through.
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Drain on paper towels.
3. Make the Buffalo Sauce:
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In a small saucepan over medium heat, melt butter.
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Stir in hot sauce, garlic powder, and honey (if using).
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Mix until smooth and hot.
4. Toss ‘Em:
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Toss hot wings in the sauce until fully coated.
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Serve with ranch or blue cheese and celery.
🔥 Pro Tips:
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Extra Crispy? Let wings rest uncovered in the fridge overnight after seasoning to dry them out more.
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Spice Level? Adjust by using milder or hotter sauces or adding cayenne.
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Make it a Meal? Pair with fries, mac & cheese, or a cold beer 🍺.
Want to try them with honey garlic, parmesan garlic, or spicy BBQ next? I got you.