1 Hour Buffalo Wings
raw material
2 servings
- nonstick cooking spray for greasing
- 2 lbs chicken wings (910 g)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Buttermilk Ranch
- ½ cup sour cream (120 ml)
- ½ cup mayonnaise (120 ml)
- ÂĽ cup buttermilk (60 ml)
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh dill, chopped
- ½ teaspoon kosher salt
Buffalo Sauce
- 1 stick unsalted butter
- ½ cup hot sauce (120 ml)
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 pinch chili powder, optional
Prepare
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lubricate with nonstick spray.
- Place wings in a large bowl and pat dry with paper towels. Season with salt and pepper.
- In a small bowl, whisk together baking powder, garlic powder, onion powder, and paprika. Sprinkle the dry rub over the wings and toss to coat.
- Arrange the wings on the metal frame, making sure they are facing up and not touching each other.
- Bake for 30-45 minutes, flipping wings halfway through, until internal temperature reaches 165°F (75°C).
- While the wings are baking, make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, apple cider vinegar, garlic powder, onion powder, dill, and salt. Refrigerate until ready to eat.
- Make the buffalo sauce: Melt the butter in a medium saucepan over medium heat. Add hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne pepper (if using) and stir until combined. Bring to a boil over high heat, then reduce heat to medium-high and cook until slightly reduced, 3-4 minutes.
- Transfer wings to a large bowl and toss with hot buffalo sauce until well coated.
- Serve buffalo wings with buttermilk ranch.
- enjoy!