1 Hour Buffalo Chicken Wings

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Grease with nonstick spray.

Add the wings to a large bowl and pat dry with paper towels. Season with salt and pepper.

In a small bowl, whisk together the baking powder, garlic powder, onion powder, and paprika. Sprinkle the dry rub over the wings and toss to coat.

Arrange the wings on the wire rack, making sure they are right side up and not touching each other.

Bake for 30–45 minutes, flipping the wings halfway though, until the internal temperature reaches 165°F (75°C).

While the wings bake, make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, apple cider vinegar, garlic powder, onion powder, dill, and salt. Refrigerate until ready to serve.

Make the buffalo sauce: Melt the butter in a medium skillet over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne, if using, and whisk until combined. Bring to boil over high heat, then reduce the heat to medium-high and cook until slightly reduced, 3–4 minutes.

Transfer the wings to a large bowl and toss with the warm buffalo sauce until well coated.

Serve the buffalo wings with the buttermilk ranch.

Enjoy!