Description
This Crispy Buffalo Wings recipe delivers perfectly baked, golden, and crunchy chicken wings tossed in a classic tangy and spicy Buffalo sauce. Using baking powder to crisp the skin in the oven, these wings achieve the beloved texture without frying. Perfect as a game day snack or party appetizer, they are easy to prepare with simple ingredients and a quick bake time.
Ingredients
Scale
Chicken Wings
- 3 lb chicken wings (wings and drummettes split, wingtips removed)
- 1 Tbsp baking powder (aluminum free)
- 1 tsp fine sea salt
- 2 tsp garlic powder
Buffalo Sauce
- 1/4 cup unsalted butter (melted)
- 1/4 cup Frank’s Original Red Hot Sauce
- 1 tbsp granulated sugar (or brown sugar)
Instructions
- Prep the Chicken: Thoroughly pat dry the chicken wings with a paper towel to remove any excess moisture, which helps achieve crispiness. Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil and place a wire rack over the pan to allow air circulation around the wings for even baking.
- Coat the Wings: In a bowl, combine the baking powder, fine sea salt, and garlic powder. Sprinkle this seasoning mix over the chicken wings and toss well to ensure each piece is evenly coated. Arrange the wings in a single layer on the prepared wire rack, making sure they are not touching for maximum crisping.
- Bake the Wings: Bake the wings in the preheated oven for 25 minutes. After 25 minutes, carefully flip each wing over to ensure even cooking and bake for another 25 minutes or until the wings are golden, crispy, and fully cooked through.
- Make the Buffalo Sauce: While the wings bake, prepare the sauce by combining the melted unsalted butter, Frank’s Original Red Hot Sauce, and granulated sugar in a medium-sized bowl. Mix well until the sugar dissolves and the sauce is smooth.
- Toss Wings in Sauce: Once the wings are finished baking, remove them from the oven and transfer to a large bowl. Pour the Buffalo sauce over the wings and toss thoroughly to coat each piece evenly in the tangy spicy sauce.
- Serve and Enjoy: Serve the crispy Buffalo wings hot, alongside your favorite dipping sauce such as ranch or blue cheese dressing for the perfect game day or party snack.
Notes
- Make sure to use aluminum-free baking powder to avoid any metallic taste on the wings.
- Patting the wings dry before baking is critical for achieving crispiness.
- Using a wire rack on a baking sheet allows hot air to circulate and crisps the wings evenly instead of steaming.
- Feel free to adjust the amount of hot sauce to suit your preferred spice level.
- This recipe is best served immediately for the crispiest texture.
- Leftover wings can be reheated in the oven to maintain crispiness rather than microwaving.
