Baked buffalo wings
Baked buffalo wings is crispy, spicy, and screams deliciousness. The process is easy and clean, and the result is both healthy and amazing! I mean seriously, who needs a restaurant when you can make the best buffalo wings at home. This is by far one of our family's favorite recipes.
Equipment
- Oven safe cooling rack
- Large sheet pan
- Tongs
- Measuring cups
- Measuring Spoons
- Large bowl
- Small bowl
- Aluminum foil
- Paper towels
Ingredients
- 5 pounds chicken wings separated into drumettes and wingettes
- 2 tablespoons olive oil
- 1 tablespoon and 1 teaspoon baking powder
- 1 tablespoon potato starch
- 2 ½ teaspoons garlic powder
- ¼ teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 tablespoon and 1 teaspoon salt
- Buffalo Wings Sauce
Instructions
- Using paper towels, pat dry and squeeze out any excess water from the chicken wings.
- In a small bowl mix dry seasoning together. You do not want to miss the baking powder and potato starch. These two ingredients make a big difference. Last time I made these buffalo wings I forgot to add these two ingredients and my wings did not come out crispy at all. These two ingredients are the secret to getting your wings crispy, especially the baking powder. So don’t miss it!
- Place Chicken wings into a large bowl. Drizzle with the olive oil, and sprinkle with the pre-prepared seasoning. Toss or mix by hand until equally coated.
- Line a large baking pan with aluminum foil. Place cooling rack on top of the pan lined with aluminum foil.
- Line chicken wings onto the cooling rack leaving some space in between the wings to allow them to “breath”. The cooling rack and the space between the wings will allow for air circulation which will ensure that your wings come out crispy. If your baking pan is not large enough to allow for air circulation between wings, use two baking pans lined with foil and a cooling rack.
- Place your chicken wing pans, without putting any cover over them overnight in your fridge. This will allow any excess moisture to escape which will give you super crispy wings. If you are in a hurry, sure go ahead and skip this step, but if you are not, you definitely do not want to miss this step. You’ll notice a big difference in the crispiness of the wings once you allow them to air-dry overnight in your fridge.
- When you are ready to bake your wings, preheat the oven to 400 F. Place chicken wings on bottom rack. Bake for 30 minutes. Remove from oven, flip onto the opposite side, and place back into the oven and bake for 20-30 minutes more or until crispy and golden brown.
- In the meantime, while the chicken is baking, you’ll want to prepare your buffalo wings sauce. I have a recipe on this right here on the blog. Click on the link in the blog post to take you to it. Buffalo Wings Sauce.
- Once your wings are fully baked and crispy, place them in a large clean bowl, pour the hot and bubbly Buffalo wings sauce over them, and toss until evenly coated. Serve with a side of corn on the cob, some salad, or maybe even some celery sticks and blue cheese (which none of us in our family is a fan of blue cheese. Just sayin!) Enjoy! You’ll want to make this recipe over and over again!