New Recipe
Classic Buffalo Wings with a Tangy Twist 🍗✨
Ingredients:
For the wings:
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tbsp baking powder (not baking soda)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the buffalo sauce:
- ½ cup hot sauce (e.g., Frank’s RedHot)
- 4 tbsp unsalted butter
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- ½ tsp cayenne pepper (optional, for extra heat)
For garnish and serving:
- Fresh celery sticks
- Carrot sticks
- Ranch or blue cheese dressing
Instructions:
Prepare the wings:
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels to ensure they get crispy.
- In a large bowl, toss the wings with baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
Bake the wings:
- Arrange the wings on the wire rack in a single layer, ensuring they don’t touch.
- Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
Make the buffalo sauce:
- In a small saucepan over medium heat, melt the butter. Stir in the hot sauce, apple cider vinegar, honey, and cayenne pepper (if using). Whisk until smooth and slightly thickened. Remove from heat.
Toss the wings:
- Once the wings are cooked, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
Serve:
- Arrange the wings on a platter and garnish with fresh parsley, if desired. Serve immediately with celery and carrot sticks, along with ranch or blue cheese dressing for dipping.
Optional Variations:
- Air Fryer Option: Cook the wings in an air fryer at 400°F (200°C) for 20-25 minutes, shaking halfway through.
- Grilled Wings: Grill the wings over medium heat for a smoky flavor before tossing them in the sauce.
- Sweet & Spicy Version: Add 1 tbsp brown sugar to the sauce for a sweeter balance.
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