When it comes to game day snacks or just a casual weekend treat, Buffalo chicken wings have a way of stealing the show. Their crispy skin—golden and crackling—paired with that iconic tangy, spicy sauce is nothing short of culinary magic. But let’s be honest, sometimes frying is just too much hassle, right? That’s where this baked version steps in, offering all the lip-smacking goodness without the mess.
Steps
- If time allows, place wings on a rack over a baking tray and let them air dry in the fridge overnight, or simply pat them dry with paper towels.
- Preheat your oven to 250°F (120°C) and position oven racks in the lower and upper sections of the oven.
- Cover a baking tray with foil, place a rack on it, and spray the rack with oil.
- In a large bowl, combine the wings with baking powder and salt, mixing well to coat evenly.
- Arrange the wings skin-side up on the rack and bake on the lower oven shelf for 30 minutes.
- Increase the oven temperature to 425°F (220°C), move the tray to the higher shelf, and bake for another 40 to 50 minutes until the wings are dark golden brown and crispy, rotating the tray halfway through.
- For the Buffalo Sauce, whisk together melted butter, hot sauce, brown sugar, and salt until the sugar dissolves. Keep warm.
- In a separate bowl, mash blue cheese with sour cream, then mix in mayonnaise, garlic, lemon juice, salt, and pepper, adjusting with milk for desired consistency. Chill until needed.
- Toss the crispy wings in the Buffalo Sauce or serve them plain with the sauce on the side, alongside blue cheese dip and celery sticks. Enjoy immediately.
Ingredients
- 4 lb / 2 kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (not baking soda)
- 3/4 teaspoon kosher salt or cooking salt
- 4 tablespoons (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon kosher salt or cooking salt
- 1/2 cup crumbled blue cheese, softened (e.g., gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise, preferably whole-egg
- 1 small garlic clove, minced
- 1-3 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt or cooking salt
- Black pepper, to taste
- Celery sticks
- Beer (optional)
Nutritional Values
Calories: 4762cal | Carbohydrates: 24.8g | Protein: 506.4g | Fat: 176g | Saturated Fat: 64.8g | Cholesterol: 1680mg | Sodium: 9560mg | Potassium: 7472mg | Sugar: 10.4g | Vitamin A: 800IU | Calcium: 1600mg | Iron: 23.2mg
FAQ
- What makes these baked Buffalo wings so crispy without frying?
- These wings achieve their crispiness through two unique steps: coating the wings with baking powder, which draws moisture to the skin’s surface, and a two-stage baking process. The wings are first baked at a low temperature to melt the fat under the skin, then at a high temperature to make the skin super crispy.
- Can you taste the baking powder on the wings?
- No, you cannot taste the baking powder on the wings. It serves the purpose of helping the skin become crispy without adding any noticeable flavor.
- Is it necessary to use Frank’s Hot Sauce for the Buffalo sauce?
- While Frank’s Hot Sauce is recommended for its classic flavor, you can substitute it with any hot sauce you have on hand. If using a different hot sauce like sriracha, you might want to add a teaspoon of sugar to balance the flavors.
- How can I reheat these wings without losing their crispiness?
- To reheat the wings, allow them to cool and store them without sauce. When ready to reheat, place them in a preheated oven at 200°C/390°F for 5 to 8 minutes until the skin puffs up and becomes crisp again.
- How long do the wings stay crispy after they are baked?
- The wings remain crispy for about 20 to 30 minutes when warm. After being tossed in the sauce, they stay crispy for about 10 to 15 minutes before starting to soften, and they remain pleasantly textured for up to 30 minutes.
Tips
- Dry the Wings for Extra Crispiness: For ultra-crispy wings, let them dry uncovered in the refrigerator overnight. If you’re short on time, pat them dry with paper towels to remove excess moisture before seasoning.
- Use Baking Powder, Not Baking Soda: Toss the wings in baking powder to draw moisture to the surface, ensuring a crispy skin. Be sure not to confuse it with baking soda, as they are not interchangeable.
- Two-Stage Baking Process: Start by baking the wings at a low temperature to melt the fat under the skin, then increase the temperature to crisp up the skin. This method helps achieve a texture similar to fried wings without the need for deep frying.
- Make Ahead and Reheat Tips: For best results, enjoy the wings shortly after baking. If making ahead, keep them without sauce and reheat them in the oven to restore crispiness before serving.
Equipment
- Rimmed Baking Tray – Essential for holding the wings while they bake.
- Baking Rack – Necessary to place on the tray to allow air circulation around the wings for even crisping.
- Oil Spray Bottle – For spraying the rack to prevent sticking.
- Large Bowl – For tossing the wings in baking powder and salt.
- Whisk – For mixing the Buffalo Sauce ingredients.
- Measuring Spoons and Cups – To accurately measure ingredients for the recipe.
