Oh, the thrill of biting into a crispy buffalo wing — it’s like fireworks in your mouth! I remember the first time I tried making these at home, my kitchen filled with the intoxicating aroma of spice and anticipation. Whether you’re a football fanatic or just in it for the food, these wings — baked to crispy perfection — are a must-try.
Steps
- Optionally, dry the chicken wings overnight by placing them on a rack on a baking tray and refrigerating uncovered. If you’re short on time, pat them dry with paper towels instead.
- Preheat your oven to 250°F (120°C) and position one oven rack in the lower quarter and another in the top quarter.
- Line a baking tray with foil and place a rack on top, spraying it with oil. In a large bowl, toss the wings with baking powder and salt until evenly coated.
- Arrange the wings skin side up on the rack, ensuring they fit snugly as they will shrink during cooking. Bake on the lower oven shelf for 30 minutes.
- After the initial bake, increase the oven temperature to 425°F (220°C) and move the tray to the higher shelf. Bake for an additional 40 to 50 minutes, rotating the tray halfway through, until the wings are dark golden brown and crispy.
- For the Buffalo Sauce, whisk together melted butter, Frank’s hot sauce, brown sugar, and salt until the sugar dissolves. Keep warm until ready to use.
- For the Blue Cheese Dip, mash blue cheese with sour cream, then add mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust the consistency with milk and refrigerate until needed.
- Once the wings are crispy, transfer them to a large bowl and toss with the prepared Buffalo Sauce. Serve immediately with the Blue Cheese Dip and celery sticks.
Ingredients
- 4 lb (2kg) chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (not baking soda)
- 3/4 teaspoon kosher salt
- 4 tablespoons (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup crumbled blue cheese, softened (e.g., gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise, preferably whole-egg
- 1 small clove garlic, minced
- 1–3 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Celery sticks
- Lots of beer!
Nutritional Values
Calories: 476cal | Carbohydrates: 3.1g | Protein: 63.3g | Fat: 22g | Saturated Fat: 8.1g | Cholesterol: 210mg | Sodium: 1195mg | Potassium: 934mg | Sugar: 1.3g | Vitamin A: 100IU | Calcium: 200mg | Iron: 2.9mg
FAQ
- What makes these baked buffalo wings so crispy?
- The secret to achieving ultra-crispy baked buffalo wings lies in two key steps: using baking powder to draw moisture to the surface of the skin and baking the wings at a low temperature initially to melt the fat, followed by a higher temperature to crisp up the skin.
- Can I taste the baking powder on the wings?
- No, you won’t taste the baking powder at all. It’s used to help achieve the crispy texture, but it doesn’t affect the flavor of the wings.
- Is it necessary to dry the wings overnight?
- Drying the wings overnight in the fridge is optional. However, it helps achieve even crispier skin. If you’re short on time, you can simply pat them dry with paper towels before baking.
- What can I use if I can’t find Frank’s Hot Sauce?
- If Frank’s Hot Sauce is unavailable, you can substitute it with any hot sauce you prefer. Sriracha is a good alternative, but you may want to add a teaspoon of sugar to balance the flavors.
- How can I reheat the wings without them becoming soggy?
- To reheat the wings, ensure they haven’t been tossed in sauce. Spread them out on a baking tray, skin side up, and bake at 200°C/390°F for 5 to 8 minutes until the skin becomes crisp again. Avoid reheating wings that have already been coated in sauce, as they tend to go soggy.
Tips
- Dry the Wings Overnight: For maximum crispiness, consider drying the wings uncovered in the fridge overnight. This helps remove moisture, ensuring a crunchier texture when baked.
- Use Baking Powder, Not Baking Soda: Toss the wings in baking powder to draw moisture to the surface of the skin, contributing to a crispy finish. Be sure not to confuse it with baking soda, as they are not interchangeable.
- Bake at Two Temperatures: Start baking the wings at a lower temperature to render out the fat beneath the skin. Then, increase the heat to achieve an ultra-crispy texture.
- Adjust Blue Cheese Dip to Taste: If you prefer a chunkier dip, leave some blue cheese lumps in the mixture. For a smoother consistency, mash the cheese thoroughly. Adjust to your preference for optimal dipping satisfaction.
Equipment
- Rimmed Baking Tray – A sturdy baking tray with a rim to prevent spills.
- Wire Rack for Baking – A rack that fits inside the baking tray to allow air circulation and help in making the wings crispy.
- Oil Spray Bottle – For spraying the rack with oil to prevent sticking.
