Game-day legends — extra-crispy oven-baked or fried chicken wings tossed in a glossy, buttery, tangy Buffalo sauce with just the right kick. Sticky, spicy, finger-licking, and impossible to stop eating. Serve with cool blue cheese dip and celery.
Pat the wings completely dry with paper towels — this is the most important step for crispy skin. In a bowl, toss the dried wings with the baking powder, salt, garlic powder, and smoked paprika until evenly coated.
Arrange the wings in a single layer on a wire rack set over a foil-lined baking tray, skin-side up and not touching. Bake at 220°C (425°F) for 40–45 minutes, flipping once halfway, until deep golden and shatteringly crisp.
While the wings bake, make the Buffalo sauce: in a small saucepan, gently warm the hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder, whisking until smooth, glossy, and emulsified. Keep warm.
Transfer the hot, crispy wings to a large bowl. Pour over the warm Buffalo sauce and toss vigorously until every wing is completely and glossily coated.
Pile the saucy wings onto a platter and serve immediately with cool blue cheese or ranch dip and crunchy celery and carrot sticks. Eat them while they're hot and crisp.
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