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3.67 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 264 kcal


  • 2 pounds chicken wings about 8 whole wings cut in half making it a total of 16 pieces
  • 1 teaspoon salt I use kosher salt
  • 1 teaspoon black pepper
  • 2 garlic cloves minced About ½ tsp
  • 1/3 cup water
  • 1 tablespoon baking powder do not replace with baking soda
  • ½ cup of hot sauce I use Frank’s Red Hot sauce
  • 4 tablespoon unsalted butter melted
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon cayenne pepper for some extra heat


  • Cut the 8 chicken wings in half. This will make 8 drumettes and 8 wingettes, a total of 16 pieces. Remove the tips from the wings (optional) I like the tips so you might see a few of the wings with the tips.
  • Season the wings with garlic, salt, and pepper. Place them in a pot with a ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.
  •  Preheat the oven to a 450 degree Fahrenheit (250-degree Celsius). Drain the wings in a colander to remove any excess water. Pat them dry using a paper towel, and add the baking powder. Stir until well coated.
  •  Place the chicken wings on a wire rack over a rimmed baking sheet. Make sure to place them within a distance from each other to allow them to cook evenly.
  •  Place in the oven for about 15 minutes or until they are crispy and with a golden color. This might not take you longer than this time because they are parboiled (look at tips on the post)

How to make the sauce

  • In a bowl combine melted butter, hot sauce, Worcestershire sauce, honey and some cayenne pepper for a little kick. Next, whisk the ingredients until well combined and set aside.
  • After the 20 minutes of baking, remove the wings from the oven and coat them immediately with the buffalo sauce. Serve!


To get crispy wings, add some baking powder the chicken wings. It's important Not to substitute baking powder with baking soda as this will have a very different result. Baking Soda will give the chicken a bitter unappealing taste. Some people are sensitive to the flavor of the baking powder so It's important to use aluminum-free baking powder to avoid an after taste. Parboil will help the wings render the chicken fat which creates a very crispy skin texture as well as saving you cooking time. Place the chicken wings on a wire rack over a rimmed baking sheet. This will facilitate air circulation within the chicken wings creating evenly crispy skin How to serve these amazing Chicken wings Serve the wings with carrots, celery sticks, beer and plenty of napkins. Enjoy!


Serving: 1servingCalories: 264kcalCarbohydrates: 4gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 82mgSodium: 460mgPotassium: 344mgFiber: 0gSugar: 3gVitamin A: 490IUVitamin C: 1.2mgCalcium: 100mgIron: 1mg
Keyword Buffalo-style, Chicken Wings, Superbowl,
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