Description
A recipe for making crispy buffalo wings in the oven instead of deep frying.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
- Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
- In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
- Arrange the wings in a single layer on the wire rack. Do not overcrowd the rack.
- Bake for 40 to 45 minutes, flipping the wings halfway through the cooking time, until they are golden brown and crispy.
- While the wings bake, prepare the sauce. In a small saucepan over low heat, melt the butter.
- Remove the butter from the heat and stir in the hot sauce and vinegar until combined.
- Place the hot, cooked wings into a large bowl. Pour the buffalo sauce over the wings and toss gently until every piece is coated.
- Serve immediately.
Notes
- For extra crispiness, you can bake the wings for an additional 5 minutes after tossing them in the sauce under the broiler, watching closely to prevent burning.
- Use aluminum-free baking powder for the best results when coating the wings.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 1
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 28
- Cholesterol: 100
Keywords: buffalo wings, oven baked, baked wings, chicken wings, hot wings, classic buffalo