Baked Buffalo Wings: Irresistibly Delicious and Crispy!

Crispy homemade Buffalo wings owe their irresistible crunch to a special ingredient that sets them apart. Paired with a simple 3-ingredient Buffalo sauce, these wings bring a restaurant-quality flavor to your kitchen.

Baked Buffalo Chicken Wings

The best part about baked Buffalo wings is achieving that signature crispy texture without dealing with messy, hot oil. Using a clever baking powder trick and a wire rack, you can create a perfectly crisp crust with far less fat than traditional frying. Tossing these crunchy wings in a buttery, tangy Buffalo sauce makes them irresistible.

Ingredients for the Crispiest Buffalo Chicken Wings

• Chicken Wings: Use fresh or thawed wings, separated into drumettes and wingettes for easy handling.
• Baking Powder: The key to achieving ultra-crispy wings without deep frying.
• Salt: Fine sea salt works best to season the wings.
• Garlic Powder: Add zest to the wings before they’re coated in sauce.
• Unsalted Butter Provides a creamy base for the Buffalo sauce.
• Frank’s Original Red Hot Sauce is the perfect tangy, slightly sweet, and spicy base for wing sauce.
• Sugar: Helps the sauce caramelize and thicken when tossed with hot wings.

How to Make Crispy Buffalo Wings

1. Prepare the Chicken Wings: Cut the wings in half to separate the drumettes from the wingettes. Pat them dry using a paper towel. Preheat your oven and line a rimmed baking sheet with foil, then place a wire rack on top.
2. Mix the Dry Seasoning: In a bowl, combine baking powder, salt, and garlic powder.
3. Season the Wings: Place the wings in a large mixing bowl, then sprinkle the dry seasoning mixture. Toss until all the wings are evenly coated. Place the wings in a single layer on the wire rack.
4. Bake the Wings: Place the wings in the center of the oven and bake for 50 minutes, flipping them halfway through to ensure even crispiness.
5. Prepare the Buffalo Sauce: Combine the melted Butter, sugar, and Butterot sauce in a medium bowl.
6. Coat the Wings: Transfer the wings to a large bowl once baked. Drizzle the Buffalo sauce over them and toss to coat evenly. Serve hot with your favorite dipping sauce.

Tips for the Best Buffalo Wings

• Remove Excess Moisture: Use paper towels to pat the wings dry thoroughly. Removing as much moisture as possible is critical to achieving that crispy texture.
• Use Baking Powder: Coating the wings with baking powder helps create a wonderfully crispy crust. This step is essential for that perfect crunch!
• Bake on a Rack: During baking, the wings are placed on a wire rack. This allows the heat to circulate evenly, making the wings crispy on all sides.

Serving Suggestions

• Restaurant Style: Serve your Buffalo wings at popular spots like Chili’s, paired with a chunky blue cheese dip and fresh celery sticks.
• Avocado Ranch: For a creamy, flavorful twist, use avocado ranch as a dip—it’s a perfect match for the tangy heat of Buffalo wings.
• Jalapeno Ranch: If you prefer a bit of extra spice, add some jalapeño to your ranch dip for a zesty kick that complements the wings perfectly.
• Add Fries: Serve these wings with a side of crispy Air Fryer French Fries to turn them into a hearty lunch.

Frequently Asked Questions

How do you know when chicken wings are done?
While the cooking time and temperature should suffice, it’s best to use a meat thermometer to check the internal temperature of the wings. They are safe to eat at 165°F, but cooking them to 175°F makes them even tastier and more tender.

Can you use frozen chicken wings?
You can use frozen wings but thaw them completely before baking. This step is crucial to ensure they crisp up properly in the oven.

How can you make the wings spicier?
Add a teaspoon of cayenne pepper or black pepper to the dry seasoning mix before baking for a spicier kick.

Can I make these in the Air Fryer?
Absolutely! You can follow the cooking time and temperature guidelines for air-fried chicken wings and then toss them in buffalo sauce. Just note that you’ll need to cook the wings in batches (about three) or reduce the recipe to 1 pound of wings for best results.

Recipe Notes:

1. Wings – While this recipe works for whole chicken wings, I prefer wingettes and drumettes. They’re easier to coat evenly with baking powder for that perfect crispiness and much easier to eat. You can buy them pre-cut or cut your own. You’ll need 2.15kg (4.3 lb) of whole wings to yield 2kg (4 lb) of wingettes and drumettes, discarding the wing tips.
2. Baking powder—For best results, opt for aluminum-free baking powder, which has a neutral flavor. Regular baking powder works fine if you can’t find it; just coat the wings evenly. Baking powder is the secret to achieving extra crispy baked wings, a tip discovered by Cook’s Illustrated. Note: DO NOT use baking soda, which is inedible.
3. Frank’s Hot Sauce—In Australia, Frank’s Hot Sauce is available at Coles and Woolworths near other hot sauces like Tabasco. If you can’t find Frank’s, any hot sauce, including Sriracha, will work. (Just add 1 tsp of sugar to balance it out.)
4. General notes:

• A small amount of salt is needed, but this perfectly seasons the wings, thanks to the baking method.
• The wings shrink while baking as the fat melts away, making them crispy. Thus, they can be packed snugly on the rack.
• Despite the long cooking time, the wings stay juicy. The lower temperature during the first bake helps melt the fat without overcooking the meat.
• They bake to a golden brown, not a deep brown, and you’ll know they’re done when the skin is crispy.

1. Source: The wing recipe is from Cook’s Illustrated Meats Book, while the sauce is mine.
2. To reheat, Allow the wings to cool (before being sauced) and refrigerate. When reheating, preheat the oven to 200°C/390°F. Lay the wings skin side up and bake for 5-8 minutes until the skin crisps up again. This works perfectly every time!
3. Make Ahead: These wings stay crispy for 20-30 minutes while warm. After tossing in sauce, they’ll stay crispy for 10-15 minutes before softening slightly but not becoming soggy, up to about 30 minutes. Reheating after they’ve been sauced will make them soggy.

conclusion

In conclusion, crispy Buffalo wings perfectly balance flavor, texture, and spice, making them an all-time favorite for any occasion. Achieving that signature crunch without deep frying is easier than it seems, thanks to simple techniques like patting the wings dry, using baking powder for an ultra-crispy crust, and baking them on a wire rack. These steps ensure that each wing comes out golden and crunchy, mimicking the restaurant-quality wings we all love.

Tossing the hot, crispy wings in a tangy, buttery Buffalo sauce creates that mouthwatering blend of spice and richness that defines a great wing. The beauty of Buffalo wings lies in their versatility; whether you prefer mild or fiery hot, served with a creamy blue cheese dip, ranch, or a side of celery sticks, they always bring people together around the table.

You can also adapt the recipe to suit different cooking methods, like air frying, for an equally delicious but slightly healthier version. Preparing these wings at home allows you to experiment with spice levels, sauces, and even side pairings, turning a simple dish into a personalized culinary experience.

Ultimately, crispy Buffalo wings are more than just an appetizer; they’re a crowd-pleasing comfort food that adds excitement to game days, parties, family dinners, or even a casual snack. The crispy exterior, juicy interior, and irresistible sauce make them a classic that continues winning over hearts and taste buds. So next time you’re craving that restaurant-style wing, remember you can whip up a batch in your kitchen tailored precisely to your liking. Happy cooking!