Chicken: Make sure to pat the chicken dry as that will ensure a crispier texture.

Seasonings: I used a mixture of ground paprika and granulated garlic for flavor, but you can use other types of seasonings too (such as ground black pepper or onion powder).

Baking Powder: Baking powder is a key ingredient in achieving crispy baked chicken (the baking powder draws moisture out of the chicken skin, ensuring that it crisps better and browns more evenly) so make sure you don’t leave it out. If you have Celiac disease or gluten intolerance, make sure to use gluten-free baking powder.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Hot Sauce: Hot sauce is a key ingredient in making the buffalo wings sauce. I used gluten-free hot sauce to keep this recipe gluten-free, but if you are not gluten-intolerant, go ahead and use regular hot sauce instead.

Brown Sugar: I added a bit of light brown sugar for a hint of sweetness to contrast with the heat from the hot sauce. Alternatively, you may also use white sugar or cane sugar if that’s what you have. Feel free to reduce the amount of sugar or leave it out completely if you prefer.