Ingredients:
**For the Wings:**
– 2 pounds chicken wings, separated into drumettes and flats
– 2 tablespoons vegetable oil
– Salt and pepper to taste
**For the Buffalo Sauce:**
– 1/2 cup hot sauce (such as Frank’s RedHot)
– 1/4 cup unsalted butter
– 1 tablespoon white vinegar
– 1/4 teaspoon Worcestershire sauce
– 1/4 teaspoon garlic powder
– Salt to taste
**For Serving:**
– Ranch or blue cheese dressing
– Celery sticks
– Carrot sticks
Instructions:
1. **Prepare the Wings:**
– Preheat your oven to 400°F (200°C).
– Pat the chicken wings dry with paper towels.
– In a large bowl, toss the wings with vegetable oil, salt, and pepper.
– Arrange the wings in a single layer on a baking sheet lined with parchment paper or a wire rack.
2. **Bake the Wings:**
– Bake in the preheated oven for 45-50 minutes, or until the wings are crispy and golden brown. Flip the wings halfway through the cooking time for even crispiness.
3. **Make the Buffalo Sauce:**
– While the wings are baking, prepare the buffalo sauce.
– In a small saucepan over medium heat, combine the hot sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and salt.
– Stir until the butter is melted and the sauce is well combined. Remove from heat and set aside.
4. **Coat the Wings:**
– Once the wings are done baking, transfer them to a large bowl.
– Pour the buffalo sauce over the wings and toss to coat evenly.
5. **Serve:**
– Serve the buffalo chicken wings hot, with ranch or blue cheese dressing on the side.
– Accompany with celery sticks and carrot sticks.
Enjoy your buffalo chicken wings! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.