📝 About This Recipe
Experience the ultimate balance of heat and flavor with these wings that pay homage to the classic Buffalo tradition while elevating the spice profile with premium ground cayenne pepper. Each wing is double-baked for a shattering crunch without the need for a deep fryer, then tossed in a velvety, buttery glaze that glows with a deep crimson hue. Perfect for game days or a spicy mid-week treat, these wings deliver a slow-burning warmth that keeps you reaching for more.
🥗 Ingredients
The Wings
- 2.5 pounds Chicken wings (split into flats and drumettes, patted very dry)
- 1 tablespoon Baking powder (aluminum-free; ensures maximum crispiness)
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
Cayenne Buffalo Sauce
- 1/2 cup Unsalted butter (high-quality European style preferred)
- 2/3 cup Louisiana-style hot sauce (such as Frank's RedHot)
- 1.5 teaspoons Ground cayenne pepper (increase to 2 tsp for extra heat)
- 1 teaspoon Worcestershire sauce (adds umami depth)
- 1 tablespoon Honey (to balance the acidity)
- 1 teaspoon Apple cider vinegar
For Serving
- 4 pieces Celery stalks (cut into sticks)
- 1/2 cup Blue cheese dressing (chunky and cold)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top. This allows air to circulate around the wings for even crisping.
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2
Pat the chicken wings thoroughly dry with paper towels. Moisture is the enemy of crispiness; the drier they are, the better the skin will render.
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3
In a large mixing bowl, whisk together the baking powder, kosher salt, and garlic powder.
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4
Add the wings to the bowl and toss vigorously until every wing is evenly and lightly coated in the powder mixture.
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5
Arrange the wings on the wire rack in a single layer, ensuring they are not touching each other.
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6
Bake for 20 minutes, then use tongs to flip each wing over. Return to the oven for another 25-30 minutes until the skin is golden brown and audibly crunchy when tapped.
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7
While the wings are finishing, prepare the sauce. In a small saucepan over medium-low heat, melt the unsalted butter.
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8
Whisk in the hot sauce, ground cayenne pepper, Worcestershire sauce, honey, and apple cider vinegar.
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9
Simmer the sauce gently for 3-5 minutes, whisking occasionally, until slightly thickened and emulsified. Do not let it reach a rolling boil or the butter may separate.
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10
Once the wings are done, remove them from the oven and let them rest on the rack for just 2 minutes to set the crunch.
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11
Transfer the hot wings to a large, clean stainless steel bowl and pour the warm cayenne buffalo sauce over them.
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12
Toss the wings repeatedly until every nook and cranny is coated in the glossy red sauce.
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13
Plate immediately, garnishing with minced chives and serving alongside cold celery and blue cheese dip.
💡 Chef's Tips
Use aluminum-free baking powder to avoid any metallic aftertaste in the chicken skin. For the crispiest results, let the coated wings sit uncovered in the fridge for 1 hour before baking to dehydrate the skin. Never use baking soda instead of baking powder; the chemical reaction is different and will ruin the flavor. If you prefer a milder wing, reduce the ground cayenne to 1/2 teaspoon and increase the honey slightly. Always toss the wings in the sauce just before serving to ensure they stay crunchy as long as possible.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or an IPA to cut through the heat and buttery richness. Serve with a side of classic carrot sticks and radishes for extra crunch and color. A side of loaded potato skins or French fries makes this a complete hearty meal. For a refreshing contrast, serve with a wedge of iceberg lettuce drizzled with ranch dressing. Offer a damp, warm towel with lemon zest on the side for guests to clean their hands post-feast.