Baked Buffalo Chicken Wings
Serves 8 Active Time 10 min. Total Time 50 min.
4 pounds chicken wings, split at the joints, tips removed
4 tablespoons canola oil
2 teaspoons garlic powder
Kosher salt and freshly ground pepper
1 1/2 sticks unsalted butter
3/4 cup Frank's RedHot sauce
1 garlic clove, minced
1 tablespoon honey
1 teaspoon Worcestershire sauce
Salt and pepper
Place your oven rack on the top third of the oven and preheat to 400o
Line a large, rimmed baking sheet with foil. Dry the chicken wings with paper towels and place in a large bowl.
Toss chicken with oil and season with garlic powder, kosher salt, and pepper. Toss well to coat.
Spread the wings in a single layer on the prepared baking sheet.
Bake the wings for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
Melt the butter in a small pot over medium heat. Add the hot sauce, garlic, honey, and Worcestershire sauce and stir until the mixture bubbles gently. Remove from the heat, and season with salt and pepper to taste. Set aside.
Remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and enjoy.