Buffalo wings

Ingredients:

• 2 pounds (900g) chicken wings, split into drumettes and flats
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1/2 teaspoon (2g) garlic powder
• 1/2 teaspoon (2g) onion powder
• 1 cup (240ml) hot sauce (such as Frank's RedHot)
• 1/2 cup (115g) unsalted butter
• 1 tablespoon (15ml) white vinegar
• 1 tablespoon (15ml) Worcestershire sauce
• Celery sticks, for serving
• Blue cheese or ranch dressing, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. In a large bowl, toss the chicken wings with salt, black pepper, garlic powder, and onion powder until evenly coated.
3. Arrange the seasoned wings in a single layer on the prepared wire rack. Bake in the preheated oven for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy.
4. While the wings are baking, prepare the buffalo sauce. In a small saucepan over medium heat, combine the hot sauce, butter, white vinegar, and Worcestershire sauce.
5. Stir the sauce continuously until the butter has melted and the ingredients are well combined. Remove from heat and set aside.
6. Once the wings are cooked, transfer them to a large mixing bowl. Pour the prepared buffalo sauce over the wings and toss them until fully coated.
7. Serve the buffalo wings immediately with celery sticks and your choice of blue cheese or ranch dressing on the side.

Notes:

For extra crispy wings, you can broil them for an additional 2-3 minutes after baking. If you prefer spicier wings, adjust the amount of hot sauce to your taste. Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.