Ruby Aswan

Buffalo Chicken Wings

Ingredients

• 2 lbs (about 1 kg) chicken wings, split into flats and drumettes
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup hot sauce (e.g., Frank’s RedHot)
• 1/4 cup unsalted butter, melted
• 1 tablespoon white vinegar
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Blue cheese or ranch dressing (for dipping, optional)
• Celery sticks (for serving, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
3. Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
4. While the wings are baking, prepare the Buffalo sauce: In a small bowl, combine the hot sauce, melted butter, white vinegar, and cayenne pepper (if using). Stir until smooth.
5. Once the wings are done, remove them from the oven and transfer them to a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.
6. Serve hot with blue cheese or ranch dressing and celery sticks on the side, if desired. Enjoy!