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.
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 teaspoon regular salt
- ½ teaspoon black pepper
Buffalo Sauce
- ½ c unsalted butter
- 3 cloves garlic minced
- ⅔ c Frank's RedHot sauce
- 1 tbs apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 tbs honey
- ¼ teaspoon 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
Calories: 200kcalCarbohydrates: 3gProtein: 9gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 900mgPotassium: 91mgFiber: 0.1gSugar: 2gVitamin A: 357IUVitamin C: 1mgCalcium: 188mgIron: 1mg
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