Crispy Buffalo Wings.
The bar deep-fries them. You don't have to. A dusting of baking powder and a hot oven gets you skin that crackles, and the sauce is just butter and Frank's in a 1:2 argument that butter wins.
Published July 16, 2026 · buffalo wings · baked wings · crispy · hot sauce
The wings
- 1 kg chicken wings, split, tips removed
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- ½ tsp garlic powder
Buffalo sauce
- ⅓ cup Frank's RedHot
- 3 tbsp butter
- 1 tsp white vinegar
Blue cheese dip and celery are traditional. Ranch is tolerated. Donair sauce is, frankly, incredible on these and nobody talks about it.
Dry the wings
Pat the wings aggressively dry with paper towel. Moisture is the enemy of crisp. If you're organized, salt them and leave them uncovered in the fridge overnight — skin like glass.
Dust
Toss the wings with baking powder, salt and garlic powder until evenly coated in a thin film. It should look dusty, not caked.
Bake hot on a rack
Wings on a wire rack over a foil-lined sheet pan, 425°F (220°C), 45–50 minutes, flipping once at the half. They're done when deep golden and the skin taps crisp.
Make the sauce
Melt the butter, whisk in the hot sauce and vinegar, pull it off the heat. Don't boil it — the sauce breaks and gets sad.
Toss and serve
Hot wings, big bowl, sauce over top, toss until glossy. Serve immediately — buffalo waits for no one.