Crispy Baked Buffalo Wings

Baked Buffalo Chicken Wings


24 Chicken Wing (Cut the wings in half & removed tips)
Salt and Pepper to taste
½ Cup All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
Peanut Oil

1/2 stick (1/4 cup) Unsalted Butter
1/3 cup Louisiana Hot Sauce, or more to taste
1 Tbsp of White Vinegar

Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan.


Season the chicken wings salt and pepper.

Whisk together the flour, baking powder, and baking soda. Coat the chicken wings with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Allow the chicken wings to dry out on the kitchen counter for about 40 minutes to an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken wings and bake for about 18 to 20 minutes on each side.

Meanwhile, melt the butter in a saucepan, and add the vinegar and hot sauce. Stir to blend. Toss the baked chicken wings into the sauce. Place the wings on a serving plate and pour any extra sauce over the wings. Serve immediately.


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