- 2 pounds chicken wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon baking powder
- 1/2 cup hot sauce
- 1/4 cup butter
- 1 tablespoon vinegar
- Optional: celery sticks and dipping sauce
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Pat the chicken wings dry thoroughly with paper towels.
- In a large bowl, toss the wings with salt, black pepper, garlic powder, and baking powder.
- Arrange the wings in a single layer on the prepared baking sheet.
- Bake for 40–45 minutes, flipping halfway through, until crispy and golden brown.
- Meanwhile, melt the butter in a small saucepan over low heat.
- Stir in the hot sauce and vinegar until well combined.
- Transfer the cooked wings to a bowl and toss with the sauce until evenly coated.
- Serve immediately with celery sticks and dipping sauce if desired.
Notes
- For extra heat, add cayenne pepper or use a spicier hot sauce.
- Mix in honey for a sweet and spicy variation.
- Air fry at 200°C (400°F) for 20–25 minutes as an alternative method.
- Deep frying will produce an even crispier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer at 180°C (350°F) to maintain crispiness.
- Author: info.adalinerecipes@gmail.com
- Prep Time: 10 minutes
- Cook Time: 45 minutes