Beth’s Buffalo Wings

Chef Beth’s twist on a Game Day fave!

1-2 servings.


  • 1.7 # pack of Chicken wings
  • 1 Tablespoons baking powder *aluminum free
  • ½  teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ½  teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 tsp onion powder
  • ¼ tsp cayenne pepper
  • Wing sauce of choice


  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick pan spray.
  3. Remove wings from packaging and pat dry very well with a paper towel.*
  4. Mix seasoning together in a small bowl with baking powder. Place dried wings in a bowl and toss with spice mixture until lightly coated. You may not need all the spice mix.
  5. Arrange wings, skin side up, in a single layer on the prepared wire rack.
    Bake, turning every 20 minutes until wings are crispy, browned, and cooked through. . The total cook time will depend on the size of the wings but may take up to 1 hour.
  6. Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

Chef Pro Tip: For an extra crispy wing lay wings out on a prepared baking sheet with a rack and place back in the fridge uncovered for 4-6 hours or overnight. This will allow them to dry well and help create extra crisp.