Buffalo Wings

Baked. Crispy. Kid friendly sauce. Thumbs Up.



  • 10 Chicken Wings, cut into drumettes and flats

  • 1 teaspoon Baking Powder

  • 1/2 teaspoon Garlic Powder

  • Pinch of Salt and Pepper

Buffalo Sauce

  • 35g Butter
  • 1 Tablespoon Tomato Sauce
  • 1 teaspoon white Vinegar
  • 1/2 teaspoon Worcestershire Sauce
  • Sprinkling of Garlic Powder
  • A crack of Salt & Pepper
  • A sprinkling of Sweet Paprika (optional)


  1. Adjust oven rack to middle position and preheat oven to 230°C conventional. Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack on top.
  2. Pat dry chicken wings with paper towel. 
  3. In a small bowl or cup, combine the baking powder, garlic powder, salt and pepper, then stir well to combine. Sprinkle the mixture over the wings, by tapping lightly from a teaspoon, covering both sides of the chicken.
  4. Arrange on rack, skin side up, leaving some space between each wing. Bake for 30 minutes (set a timer), then turn and bake for an additional 5-10 minutes, or until golden and crispy.
  5. While wings are cooking, melt the butter in a medium saucepan on low heat. Add Worcestershire sauce and vinegar next, cook off for half a minute, then add remaining ingredients. Mix well then turn off heat, don’t overcook. 
  6. Once chicken is crispy, place directly from oven to saucepan, stir well to combine the chicken with the sauce.
  7. Serve immediately while hot.