Crispy Oven-Baked Buffalo Wings: The Ultimate Game Day Treat
Discover the secret to achieving restaurant-quality oven-baked buffalo wings without the mess of deep-frying. These crispy oven-baked wings are a game-changer for your next party or game day gathering!
Forget the myth that baked wings can’t compete with their fried counterparts. With our foolproof method, you’ll create wings so crispy and delicious, your guests won’t believe they came from an oven. Get ready to revolutionize your wing game!
The Science Behind Perfectly Crispy Baked Wings
Our recipe leverages food science to achieve that coveted crispy texture. The magic lies in a combination of baking powder, air-drying, and precise oven temperature. This trifecta creates a crispy, bubbly exterior that rivals any deep-fried wing.
Ingredients
- 2 pounds (900g) chicken wings, cut into drumettes and flats
- 2 teaspoons (10g) baking powder
- 2 teaspoons (10g) kosher salt; for table salt use half as much by volume or the same weight
- 4 tablespoons (50g) unsalted butter
- 4 tablespoons (60ml) Frank’s RedHot Sauce
- Blue cheese dressing, for serving
- Celery sticks, for serving
Directions
- Prep your baking sheet by lining it with aluminum foil and placing a wire rack inside. Pat the chicken wings dry with paper towels – this is crucial for achieving crispy skin. In a large bowl, toss the wings with baking powder and salt until evenly coated. Arrange the wings on the rack, leaving space between each piece for air circulation.
- Time for the secret step: refrigerate the wings, uncovered, for at least 8 hours or up to 24 hours. This air-drying process is key to achieving ultra-crispy skin.
- When you’re ready to cook, preheat your oven to 450°F (230°C) with the rack in the upper-middle position. Bake the wings for 20 minutes, then flip them over. Continue cooking for another 15 to 30 minutes, flipping occasionally, until they’re gorgeously golden brown and irresistibly crisp.
- While the wings are in their final minutes of cooking, prepare the Buffalo sauce. Melt the butter in a small saucepan over medium heat, then whisk in the hot sauce until well combined. Toss the piping hot wings in this mouthwatering sauce, coating them thoroughly. Serve immediately with blue cheese dressing and celery sticks for the ultimate Buffalo wing experience.
Pro Tips for Wing Perfection
This recipe is incredibly versatile and easy to scale. For every pound of chicken wings, use:
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) Diamond Crystal kosher salt
- 2 tablespoons (25g) unsalted butter
- 2 tablespoons (30ml) Frank’s RedHot Sauce
The Secret to Customization
Feel free to experiment with different sauces and seasonings. From honey garlic to lemon pepper, the possibilities are endless with this foolproof crispy wing base!
| Nutrition Facts (per serving) | |
|---|---|
| 458 | Calories |
| 47g | Fat |
| 6g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 458 |
| % Daily Value* | |
| Total Fat 47g | 61% |
| Saturated Fat 19g | 95% |
| Cholesterol 85mg | 28% |
| Sodium 3529mg | 153% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 4g | |
| Vitamin C 23mg | 116% |
| Calcium 314mg | 24% |
| Iron 1mg | 5% |
| Potassium 214mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |