Method
- Thoroughly pat the chicken wings dry with paper towels. This is the most crucial step for crispy skin!
- In a large bowl, whisk together the cornstarch, baking powder, salt, pepper, garlic powder, and smoked paprika.
- Add the dry wings to the bowl with the seasoning mixture and toss well until every wing is evenly coated.
- Preheat oven to 425°F (220°C). Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet. Bake for 45-55 minutes, flipping halfway through, until golden brown and crispy. (See notes for other cooking methods).
- While the wings are cooking, prepare your sauce. For Classic Buffalo, simply whisk the melted butter and hot sauce together in a bowl large enough to hold all the wings.
- Once the wings are cooked and crispy, let them rest for a minute. Then, transfer the hot wings to the bowl with the sauce and toss to coat. Serve immediately with celery, carrots, and blue cheese or ranch dressing.
Nutrition
Notes
Frying Method: Heat oil to 350°F (175°C). Fry wings in batches for 6-8 minutes until golden and crispy. Drain on a wire rack.
Air Fryer Method: Preheat air fryer to 400°F (200°C). Cook wings in a single layer for 20-25 minutes, flipping halfway, until crispy.
Saucing Tip: Always toss the hot, cooked wings in sauce immediately before serving to maintain maximum crispiness.
Air Fryer Method: Preheat air fryer to 400°F (200°C). Cook wings in a single layer for 20-25 minutes, flipping halfway, until crispy.
Saucing Tip: Always toss the hot, cooked wings in sauce immediately before serving to maintain maximum crispiness.