Ingredients:

  • 2 lbs chicken wings
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ⅔ cup Frank's RedHot Original sauce
  • ½ cup unsalted butter
  • 1 tbsp white vinegar
  • ¼ tsp cayenne pepper

Instructions:

  1. Use paper towels to pat every single wing completely dry to ensure maximum crispiness.
  2. In a large bowl, toss the wings with baking powder, salt, garlic powder, and black pepper until evenly coated.
  3. Preheat the oven to 425°F (218°C) and place a wire rack over a foil-lined baking sheet.
  4. Arrange wings on the rack in a single layer, ensuring they do not touch.
  5. Roast for 40–50 minutes, flipping the wings halfway through the cooking process.
  6. Ensure wings reach an internal temperature of 175°F (80°C) and the skin is mahogany-colored.
  7. Prepare the sauce by warming the hot sauce, white vinegar, and cayenne pepper in a saucepan, then whisking in cubed cold butter to create a stable emulsion.
  8. Toss the roasted wings in the emulsified buffalo sauce until fully coated.