Name: Oven-Crisped Classic Buffalo Wings (Standard)
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds Chicken Wings-split flats and drumettes; 1 teaspoon Kosher Salt; 1/2 teaspoon Black Pepper-freshly ground; 1 tablespoon Baking Powder-aluminum-free; 1/2 cup Louisiana-style Hot Sauce; 1/4 cup Unsalted Butter-melted; 1 tablespoon White Vinegar

Recipe tier

A straightforward recipe for crispy, baked chicken wings coated in a traditional butter-and-cayenne hot sauce, perfect for a casual weeknight or game day.

Total 1h 25m

Serves 4 servings

Steps 5

Ingredients 7

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Soul kitchen · 99 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 61m Plate 5m Reset 10m

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Chicken Wings
2 pounds 900 grams Chicken Wings-split flats and drumettes
1 teaspoon 5 grams Kosher Salt
teaspoon 1 gram Black Pepper-freshly ground
1 tablespoon 8 grams Baking Powder-aluminum-free
Buffalo Sauce
cup 120 mL Louisiana-style Hot Sauce
cup 57 grams Unsalted Butter-melted
1 tablespoon 15 mL White Vinegar

Equipment

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Instructions

🎙️ Cook with voice coach

Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the dried wings with Kosher Salt, Black Pepper, and Baking Powder until evenly coated. Arrange the wings in a single layer on a wire rack set over a baking sheet.
Refrigerate the seasoned wings uncovered for at least 1 hour, or up to 24 hours, to dry-brine the skin for maximum crispness.
Preheat your oven to 425°F (220°C). Bake the wings for 45-50 minutes, flipping halfway through, until the skin is golden brown and audibly crisp, and the internal temperature reaches 175°F (80°C).
While the wings are baking, prepare the Buffalo Sauce: In a medium bowl, whisk together the Louisiana-style Hot Sauce, melted Unsalted Butter, and White Vinegar until well combined.
Once baked, transfer the hot wings to a large mixing bowl. Pour the Buffalo Sauce over the wings and toss gently until each wing is thoroughly coated. Serve immediately.