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Snack Β· Dinner Β· Chicken

Crispy Baked Buffalo Wings

Wings tossed with a little baking powder and salt and baked on racks until the skin turns crisp, without a pot of oil, then coated in classic butter-and-hot-sauce Buffalo sauce.

⏱ 1 hr 5 min (15 min prep, 50 min cooking) 🍽 Serves 6 · about 8 wing pieces kid friendlyfreezer friendly gluten free

In our collection Big game day: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 4 lb Chicken wings, flats and drumettes, tips removed
  • 1 tbsp Baking powder, not baking soda; it helps the skin crisp
  • 1Β½ tsp Kosher salt
  • Β½ tsp Garlic powder

  • Buffalo sauce

  • Β½ cup Hot sauce, a cayenne pepper sauce
  • 5 tbsp Butter, unsalted
  • 1 tsp Honey
  • ΒΌ tsp Cayenne pepper, for more heat (optional)

  • For dipping

  • 1Β½ cup Celery, in sticks
  • 1Β½ cup Carrots, in sticks

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 2 rimmed baking sheets, 2 oven-safe wire racks, foil, large bowl, small saucepan, food thermometer.

  1. Heat the oven to 425Β°F with racks in the upper and lower thirds. Line the baking sheets with foil and set the wire racks on them.
  2. Pat the wings very dry with paper towels. Toss them in a large bowl with the baking powder, salt and garlic powder until lightly coated. Wash your hands.
  3. Spread the wings in one layer on the racks, skin side up, with a little space between them.
  4. Bake 25 minutes. Flip the wings, swap the pans between racks, and bake 20 to 25 minutes more, until deep golden and crisp.
  5. Check a few of the biggest wings with a food thermometer, not touching bone: they are safe at 165Β°F (USDA). Wings get more tender and render more fat if you keep going, up to about 175 to 185Β°F.
  6. Meanwhile, melt the butter in a small saucepan with the hot sauce and honey, whisking until smooth. Toss the hot wings with the sauce in a clean bowl.
  7. Serve with celery and carrot sticks and blue cheese or ranch dip. Set it out for no more than 2 hours, then refrigerate it or swap in a fresh batch from the kitchen (USDA).

🌑 Safe temperaturesChicken wings 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadToss the wings with the baking powder mix and refrigerate them uncovered on the racks overnight; the skin gets even crisper. Make the sauce up to a week ahead.
❄️ FreezerFreeze baked, unsauced wings up to 3 months. Reheat from frozen at 400Β°F about 20 minutes, to 165Β°F, then sauce.
β†Ί LeftoversRefrigerate within 2 hours; eat within 3 to 4 days (USDA). Reheat on a rack at 400Β°F, about 10 minutes, to 165Β°F, so they crisp again.
πŸ§’ With kidsKids can toss the wings in sauce (clean bowl, cooked wings) and cut the celery and carrot sticks with a kid-safe knife. Make a batch with mild sauce or just butter and garlic.
Dairy-free swapMelt the hot sauce with 3 tablespoons olive oil instead of butter.
Mild swapUse half hot sauce and half melted butter, or toss in barbecue sauce.

Goes well with

πŸ§€ Homemade Blue Cheese Dip🌢️ Family Beef and Bean ChiliπŸ§€ Loaded Sheet-Pan Nachos

Good to know

Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter For babies and toddlers Food Safety Basics

An original Teddy Rook Book recipe, written for our Big game day party collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.