Golden, crisp chicken wings tossed at the last moment in the classic combination of cayenne hot sauce and butter. Baking keeps them practical without losing true Buffalo-wing character: spicy, tangy, glossy, and made to be eaten with your hands.
Preheat the oven to 220°C and set a roasting rack over a baking sheet. Pat the chicken wings thoroughly dry with paper towels on both sides until there is no visible surface moisture. Wash your hands and clean any surface that came into contact with the raw chicken.
Place the dried wings in a bowl and sprinkle over the baking powder and table salt. Toss thoroughly until every piece has a thin, even coating; they should not look breaded or have visible piles of powder. Arrange them on the rack with space between each piece.
Bake the wings for 20 minutes, turn them with tongs, and continue baking for another 20 to 25 minutes, until the skin is
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While the wings finish baking, melt the unsalted butter over low heat. Remove the saucepan from the heat, add the cayenne hot sauce, and whisk for 20 to 30 seconds, until the sauce is smooth, red, and glossy. There is no need to boil it.
Transfer the wings straight from the oven to a clean bowl, pour over the Buffalo sauce, and toss quickly with tongs until evenly coated. Serve immediately: the sauce should cling and shine while the skin still keeps its crisp edges.
