Buffalo Chicken Wings

Ingredients

• 454 g (1 lb)chicken wings
• 30 ml (2 tbsp)baking powder
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)sea salt
• 57 g (4 tbsp), meltedbutter (or ghee to keep this Whole30)
• 120 ml (½ cup)hot sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Dry the wings

   Pat the chicken wings dry with a paper towel and set them aside.

3. 3

   Season the wings

   In a large mixing bowl, combine the baking powder, smoked paprika, garlic powder and sea salt. Add the wings and toss until coated.

4. 4

   Bake the wings

   Place the wings on a baking tray lined with parchment paper. Bake for 25 minutes, or until browned.

5. 5

   Mix the sauce

   While the wings bake, stir the melted butter and hot sauce together in a large mixing bowl, then set the mixture aside.

6. 6

   Coat and serve

   Take the wings out of the oven and use tongs to transfer them to the sauce. Toss until fully coated and serve straight away with ranch dressing and celery sticks.

7. 7

   Store leftovers

   Keep any leftovers in the fridge for up to 3 days.

What are Buffalo chicken wings?

Buffalo wings are chicken wings coated in a spicy, buttery sauce, a style associated with Buffalo, New York. This oven-baked version seasons the wings before baking, then adds the hot sauce and butter at the end.

The baking powder helps dry the surface as the wings cook, while the final sauce toss gives each piece its familiar tangy heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 17g protein, 2g carbs, 22g fat.

The wings provide most of the protein and fat, while butter adds further fat and the hot sauce contributes flavour and some sodium. The baking powder and seasonings add little energy, though the salt and sauce can contribute to the dish’s sodium. Serve a portion with celery and another vegetable side to balance the plate.

Why dry the wings first?

Dry skin: patting the wings thoroughly helps the seasoning cling and limits surface moisture during baking.

Even coating: toss the wings well in the baking powder mixture so the seasoning is spread across their surfaces.

The role of baking powder

Baking powder: it is used here as part of the dry coating, rather than as a sauce ingredient. Mix it evenly with the paprika, garlic powder and salt before adding the wings.

Keep it measured: too much can leave a noticeable taste, so use the stated 30 ml (2 tablespoons).

How to judge doneness

Colour: bake the wings for 25 minutes and look for browned surfaces, as specified in the method.

Spacing: arrange them in a single layer on the tray so the hot air can reach around the pieces. If they are crowded, they may brown less evenly.

Toss the wings at the end

Sauce timing: combine the melted butter and hot sauce while the wings are in the oven, then set it aside. Adding the sauce after baking keeps the coating from sitting in the wet mixture throughout the cooking time.

Full coverage: use tongs to move the hot wings into the bowl and turn them through the sauce until coated.

What to serve with the wings

Cool sides: serve with celery sticks and ranch dressing, as suggested in the recipe, to accompany the spicy sauce.

For a fuller meal: pair the wings with a simple salad or another vegetable side. Keep any extras separate until serving.

Recipe notes & tips

• Dry the wings thoroughly before adding the seasoning mixture.
• Line the tray with parchment paper for easier clean-up.
• Mix the butter and hot sauce while the wings bake to have the coating ready.
• Use tongs to toss the wings without handling them directly.
• Serve as soon as the wings are coated for the best freshly baked texture.

Variations

• Adjust the heat: use a milder or hotter sauce to suit your preference.
• Use ghee: replace the melted butter with ghee as noted in the ingredient list.
• Add black pepper: season the dry mixture with a little pepper for extra savoury flavour.
• Change the dip: serve with a different creamy dip if you do not have ranch dressing.
• Add fresh herbs: scatter chopped herbs over the coated wings just before serving.

Common mistakes to avoid

• Damp wings: pat them dry before coating so excess moisture does not interfere with browning.
• Uneven seasoning: mix the dry ingredients together first, then toss the wings until coated.
• Crowded tray: spread the wings out in a single layer to encourage more even browning.
• Saucing too early: wait until after baking to toss the wings in the butter and hot sauce.
• Leaving leftovers out: refrigerate them rather than keeping them at room temperature.

How to store

Refrigerate leftovers for up to 3 days. Reheat in the oven until hot, then serve promptly; the coating may be less crisp after storage.

Frequently asked questions