Oven baked Buffalo chicken wings

  • Preparation 20 min
  • Refrigeration 30 min
  • Cooking 45 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 4 lb (1.8 kg) whole chicken wings, separated
  • 3 tablespoons Frank’s Red Hot Original Sauce + a bit for the service
  • 1 tablespoon canola oil
  • 2 tablespoons baking powder (not soda!)
  • 2 teaspoons chili powder
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian spices
  • 1/2 teaspoon salt
  • Ranch sauce
  • Celery sticks
  • Pepper to taste

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Preparation

  • Rinse the chicken wings several times under cold water and drain well. Using several paper towels, pat dry the wings thoroughly to dry them completely. Throw wings in a large bowl and add Frank’s Red Hot sauce and canola oil. Toss to coat and reserve.
  • In another bowl, mix baking powder, chili, paprika, onion powder, garlic powder, Italian spices and salt, then season with pepper to taste. Pour half of the mixture over the wings and mix well to coat. Add the rest and mix well a second time. Reserve in the fridge for 30 minutes uncovered.
  • Preheat the oven to 400 °F.
  • Cover the bottom of a large roasting pan (or two) with foil and add the grill. Place the chicken wings on the rack, making sure to space them well.
  • Bake for 40 to 45 minutes until wings are cooked and crispy. Rotate the roasting pan 180 degrees halfway. Gently remove the wings from the grill and serve with celery sticks, ranch sauce and Frank’s Red Hot sauce!