New York: Buffalo Wings

From their start at a small bar in Buffalo, New York, to being served nationwide—especially at sports bars—Buffalo wings have become one of the most popular dishes in the U.S.! Despite their popularity, they’re surprisingly simple to make. It’s really just crispy wings tossed in a buttery hot sauce! They’re best served with bleu cheese dressing and celery, although I like to add carrots too.

Crispy Baked Buffalo Wings

Ingredients

For the wings

• 2 lbs chicken wings, split into flats and drumettes

• 1 tbsp aluminum-free baking powder

• 1 tsp kosher salt

• 1 tsp garlic powder

• ½ tsp black pepper

For the Buffalo sauce

• 5 fl oz hot sauce, such as Frank’s RedHot

• 5 tbsp (70 g) unsalted butter

For serving

• Bleu cheese dressing

• Celery sticks

• Carrot sticks

Instructions

1. Preheat the oven to 425°F. Place a wire rack over a sheet pan and lightly grease the rack to prevent sticking.

2. Dry the wings thoroughly with paper towels. Getting the skin as dry as possible will help it crisp.

3. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper until evenly coated.

4. Arrange the wings in a single layer on the wire rack, leaving a little space between them.

5. Bake for 20–25 minutes, then flip. Continue baking for another 15–25 minutes, or until the wings are deeply golden, crispy, and cooked through to at least 165°F internally.

6. While the wings bake, make the Buffalo sauce. Gently melt the butter in a small saucepan over low heat. Whisk in the hot sauce until smooth and combined. Don't let the sauce boil.

7. When the wings are crispy, transfer them to a large bowl. Pour over the warm Buffalo sauce and toss until completely coated.

8. Serve immediately with bleu cheese dressing, celery, and carrot sticks.

Note: No wire racks? No problem! Bake on parchment paper instead.