Crispy-skinned chicken drumsticks and thighs get roasted on a wire rack until deeply golden, then blasted under the broiler for that irresistible caramelized, blistered finish. A garlic-and-onion-powder rub with smoked paprika builds flavor from the start, while a glossy sauce of hot sauce, melted butter, and a splash of white wine vinegar gets brushed on generously for that classic tangy, spicy kick. Everything comes together on one sheet pan, so cleanup is minimal and the chicken stays juicy under all that sauce. Served alongside crunchy celery sticks and cool, creamy blue cheese dressing, it's the kind of dinner that feels like game-day food any night of the week. This one's a solid pick for a gluten free spread, letting you dig into real buffalo-wing flavor without a second thought.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and pat the chicken pieces thoroughly dry with paper towels.
In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Arrange the pieces skin-side up on the wire rack, spacing them at least 1 inch apart so they roast rather than steam.
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