1 Hour Buffalo Wings

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)
• ¼ 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

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lubricate with nonstick spray.
2. Place wings in a large bowl and pat dry with paper towels. Season with salt and pepper.
3. 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.
4. Arrange the wings on the metal frame, making sure they are facing up and not touching each other.
5. Bake for 30-45 minutes, flipping wings halfway through, until internal temperature reaches 165°F (75°C).
6. 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.
7. 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.
8. Transfer wings to a large bowl and toss with hot buffalo sauce until well coated.
9. Serve buffalo wings with buttermilk ranch.
10. enjoy!