Crispy Oven-Baked Buffalo Wings

5 from 6 votes

Crispy Oven-Baked Buffalo Wings

Craving crispy, juicy buffalo wings without the mess of frying? Look no further! These crispy oven-baked buffalo wings are your answer to game-day glory, party perfection, or a weeknight win.

Prep Time20

Cook Time1 20

Course: Appetizer, Main Course

Cuisine: American

Servings: wings

Calories: 200kcal

Author: Susan Ensley

Equipment

2 large plastic containers with lids
half-sheet pan
aluminum foil
half-sheet wire rack
medium saucepan
whisk

Ingredients

Chicken Wings

2 lbs chicken wing sections 10-12 wing pieces depending on the weight
2 tbs aluminum-free baking powder
½ tsp regular salt
½ tsp black pepper

Buffalo Sauce

½ c unsalted butter
3 cloves garlic minced
⅔ c Frank's RedHot sauce
1 tbs apple cider vinegar
1 tsp Worcestershire sauce
1 tbs honey
¼ tsp salt

Instructions

Chicken Wings

Preheat your oven to 250°F.
Place the chicken wings on a layer of paper towels to dry them out.
Once the wings have dried out, place them in a large plastic container with a lid.
Next, add the baking powder, salt and pepper. Then, place the lid on the container and give it a good shake to coat the wings evenly and completely.
Then, line a half-sheet pan with aluminum foil and place an oven-proof rack inside. Place the wings in a single layer on the rack, skin side up, and cook in the 250°F oven for 30 minutes.
After 30 minutes, increase the oven temperature to 425°F, and rotate the pan in the oven, for even cooking. Cook for an additional 50 minutes until the wings are golden and crispy. Remove from the oven and let them cool slightly.

To Make the Buffalo Sauce

Begin making the buffalo sauce when you have about 20 minutes of cooking time remaining for the wings.
Start by adding the unsalted butter to a medium size saucepan set over medium-high heat.
Once the butter has melted, mince the garlic and let it cook for about a minute until it is fragrant.
Then add the Frank's RedHot sauce, apple cider vinegar, Worcestershire sauce, honey, and salt. Whisk the sauce vigorously so that it will emulsify.
Then bring the sauce to a gentle simmer. If the sauce begins to separate, just give it a good whisk.
Once the sauce has come to a simmer, turn off the heat and allow it to cool slightly. If the sauce separates, just give it a good whisking.
To coat the wings in the sauce, place them into a clean container with a lid and pour the sauce over them. Then, place the lid on the container and give it a good vigorous shake to coat all of the wings in the sauce.
Yield 10-12 wings, depending on the weight.

Nutrition