Crispy Barbecued Buffalo Chicken Wing Recipe
Ingredients
For the Wings
- 2 lb chicken wings, split into drumettes and flats, tips removed
- 1 tbsp baking powder (aluminum-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the Buffalo BBQ Sauce
- ½ cup buffalo wing sauce
- ¼ cup barbecue sauce
- 2 tbsp unsalted butter, melted
- 1 tbsp honey (optional, for a touch of sweetness)
- 1 tsp Worcestershire sauce
For Serving (Optional)
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- Chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Pat the chicken wings completely dry with paper towels. Dry skin is the key to crispy wings.
- In a large bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the wings until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing.
- Bake for 20 minutes, then flip the wings and continue baking for another 20–25 minutes, or until golden brown and crispy.
- While the wings bake, whisk together the buffalo wing sauce, barbecue sauce, melted butter, honey (if using), and Worcestershire sauce in a small saucepan over low heat. Warm for 2–3 minutes, stirring occasionally.
- Transfer the hot wings to a large bowl. Pour the warm Buffalo BBQ sauce over the wings and toss until evenly coated.
- For extra caramelization, return the sauced wings to the oven or place them under the broiler for 2–3 minutes, watching carefully to prevent burning.
- Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks.
Baking powder helps create an extra crispy skin without frying.For a smokier flavor, grill the wings over medium heat for 3–5 minutes after saucing instead of broiling.Adjust the heat by using more barbecue sauce for a milder flavor or adding extra buffalo sauce for more spice.