- 1/2 cup Frank’s Buffalo Sauce, divided
- 1/2 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2-3 pounds chicken wings, tips trimmed
In a large bowl, whisk together 1/4 cup of buffalo sauce, apple cider vinegar, olive oil, brown sugar, salt, paprika, onion powder, garlic powder, cayenne pepper, and black pepper.
Add the chicken wings to the buffalo mixture and toss to coat.
Place the coated wings in a sealed plastic bag with the air let out. Marinate the coated wings in the refrigerator for 30 minutes to 2 hours.
When you are ready to bake the wings, preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the marinated chicken wings on the lined baking sheet, discarding the remaining marinade.
Bake the wings for 45 minutes. Remove from the oven, brush on the remaining 1/4 cup of the buffalo sauce, and bake an additional 10 minutes.
Serve with ranch or blue cheese dressing for dipping.