Buffalo Wings Recipe Baked: Crispy, Flavor-Packed Perfection!

Craving the fiery, tangy goodness of buffalo wings but want to skip the deep-frying mess? Look no further! This baked buffalo wings recipe delivers all the flavor and crispy texture you crave, without the added oil and fuss. Forget soggy, lackluster wings – these are baked to golden-brown perfection, then tossed in a classic buffalo sauce that will leave you licking your fingers. Whether you’re hosting a game day party, a casual get-together, or just craving a delicious and relatively healthier weeknight snack, this recipe is a guaranteed crowd-pleaser.

Why This Recipe Works

This recipe isn’t just about throwing wings in the oven and hoping for the best. It’s carefully crafted to ensure maximum crispiness and flavor:

• Baking Powder: This is the secret ingredient! Baking powder (not baking soda!) helps to dry out the chicken skin, promoting browning and crisping during baking. It reacts with the proteins in the skin, creating tiny bubbles that enhance the surface area and allow for better heat circulation.
• High Heat: Baking at a high temperature (400°F or 200°C) is crucial for achieving that crispy exterior. This allows the skin to render its fat and become wonderfully crunchy.
• Elevated Rack: Baking the wings on a wire rack set inside a baking sheet allows air to circulate around all sides of the chicken, further promoting even cooking and crisping. This prevents the wings from sitting in their own fat and becoming soggy.
• Patting Dry: Before adding the baking powder, thoroughly patting the wings dry with paper towels is essential. Removing excess moisture helps the baking powder adhere better and encourages browning.
• Classic Buffalo Sauce: We use a simple yet incredibly flavorful buffalo sauce made with Frank’s RedHot sauce, melted butter, and a touch of Worcestershire sauce. This combination provides the perfect balance of heat, tang, and richness.

Ingredients

• Chicken Wings: 2 lbs (about 1 kg) whole chicken wings, separated into drumettes and wingettes.
• Baking Powder: 2 tablespoons, aluminum-free.
• Salt: 1 teaspoon.
• Black Pepper: 1/2 teaspoon.
• Garlic Powder: 1/2 teaspoon.
• For the Buffalo Sauce:
  • Frank’s RedHot Sauce: 1/2 cup.
  • Unsalted Butter: 1/4 cup (4 tablespoons), melted.
  • Worcestershire Sauce: 1 teaspoon.
• Optional: Blue cheese or ranch dressing for dipping.

Instructions

1. Prepare the Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. This is crucial for crispy wings!
2. Dry the Wings: Thoroughly pat the chicken wings dry with paper towels. This is a very important step for crispy skin.
3. Season the Wings: In a large bowl, combine the chicken wings, baking powder, salt, pepper, and garlic powder. Toss well to ensure the wings are evenly coated.
4. Arrange on Rack: Arrange the wings in a single layer on the wire rack, making sure they are not overcrowded. Overcrowding will steam the wings instead of baking them.
5. Bake the Wings: Bake for 30 minutes. Then, flip the wings and bake for another 20-30 minutes, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.
6. Prepare the Buffalo Sauce: While the wings are baking, prepare the buffalo sauce. In a small saucepan or microwave-safe bowl, combine the Frank’s RedHot sauce, melted butter, and Worcestershire sauce. Stir until well combined.
7. Toss with Sauce: Once the wings are cooked, remove them from the oven and place them in a clean bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.
8. Serve Immediately: Serve the buffalo wings immediately with your favorite dipping sauce, such as blue cheese or ranch dressing.

Tips for Success

• Use Aluminum-Free Baking Powder: This is important to avoid any metallic taste.
• Don’t Overcrowd the Pan: Baking the wings in a single layer is crucial for even cooking and crisping. If necessary, bake in batches.
• Use a Meat Thermometer: The internal temperature of the wings should reach 165°F (74°C) to ensure they are fully cooked.
• Adjust the Heat: If you prefer milder wings, use less Frank’s RedHot sauce or add a touch of honey or brown sugar to the sauce.
• For Extra Crispy Wings: After baking, you can broil the wings for a minute or two per side, watching carefully to prevent burning.
• Preheat Properly: Ensure your oven is fully preheated before placing the wings inside. This helps the skin crisp up quickly.
• Don’t Skip the Wire Rack: This is a game-changer for crispy baked wings. It allows air to circulate and prevents the wings from sitting in their own fat.

Storage Instructions

Leftover buffalo wings can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.

FAQ

Q: Can I use frozen chicken wings?

A: Yes, but make sure to thaw them completely before patting them dry and seasoning them. Thawing overnight in the refrigerator is the safest method.

Q: Can I make the buffalo sauce ahead of time?

A: Absolutely! You can prepare the buffalo sauce a day or two in advance and store it in an airtight container in the refrigerator. Reheat it gently before tossing with the wings.

Q: Can I use a different hot sauce?

A: Yes, you can use your favorite hot sauce, but Frank’s RedHot is the classic choice for authentic buffalo wings.

Q: Can I add other seasonings to the wings?

A: Of course! Feel free to experiment with other seasonings such as paprika, onion powder, or cayenne pepper.

Q: My wings aren’t crispy enough. What can I do?

A: Make sure you’re using aluminum-free baking powder, patting the wings dry thoroughly, and baking them on a wire rack at a high temperature. You can also try broiling them for a minute or two per side after baking.

Conclusion

This baked buffalo wings recipe is a winner because it delivers incredible flavor and crispy texture without the hassle of deep-frying. It’s a healthier and easier way to enjoy your favorite game day snack or appetizer. So, gather your friends and family, fire up the oven, and get ready to enjoy the best baked buffalo wings you’ve ever tasted! Enjoy!