Ingredients:

  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tbsp baking powder (aluminum-free)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ cup original cayenne pepper hot sauce
  • ⅓ cup unsalted butter, chilled and cubed
  • 1 tbsp white vinegar

Instructions:

  1. Use paper towels to pat every single wing bone-dry to ensure the skin crisps rather than steams.
  2. In a large bowl, toss the wings with salt, pepper, garlic powder, and baking powder until evenly coated.
  3. Cook wings using one of three methods: Deep fry at 375°F (190°C) for 8-12 minutes; Air fry at 400°F (200°C) for 20-25 minutes, shaking halfway; or Bake at 425°F (220°C) on a wire rack for 40-50 minutes, flipping once.
  4. Heat the hot sauce and vinegar in a small saucepan over medium heat until simmering.
  5. Reduce heat to low and whisk in the chilled butter one cube at a time until the sauce is velvety and glossy.
  6. Place the hot, crispy wings in a bowl and toss with the buffalo sauce until evenly coated.