Oven-Roasted Buffalo Wings
Ft. Butterfly Bakery of Vermont Hot Sauce of your choice; Misty Knoll Chicken Wings & Ploughgate Butter
Ingredients:
- 4 lbs chicken wings, halved at joints, tips discarded
- 2 Tbsp baking powder
- 2 Tbsp salt, plus more as needed
- 1 Tbsp black pepper
- 1/4 lb melted unsalted butter
- 1 bottle (5 oz) BBVT Hot Sauce of choice
Directions:
- Preheat oven to 400°F
- In a medium bowl, combine chicken wings, baking powder, salt, and pepper, tossing to combine. If desired, marinate mixture overnight
- Arrange wings on a sheet tray lined with parchment paper or a wire rack
- Bake wings at 400°F for 30-45 minutes, or until wings are crispy and fully cooked, allow to rest for 5 minutes
- While the wings are cooking, in a seperate bowl, combine melted butter with hot sauce, whisking until well combined
- Season to taste with salt
- In a separate bowl, place cooked wings and toss with buffalo sauce until wings are well coated