Crispy Baked Chicken Wings with Buffalo Sauce
ID: e6146ef4...
These baked chicken wings are coated with a baking powder and spice mixture to achieve a super crispy texture in the oven without deep frying. Tossed in a simple, tangy homemade Buffalo sauce made with butter, hot sauce, Worcestershire sauce, and honey, they offer the perfect balance of heat and sweetness.
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🍳 Cooking Flow
Mix the baking powder and dry spices in a small bowl. → Dry the cut chicken wings thoroughly with paper towels, then toss them in the spice mixture. → Arrange wings on a greased wire rack over a foil-lined baking sheet and bake at 425°F for 50-60 minutes, flipping them every 20 minutes. → Prepare the Buffalo sauce by heating melted butter, hot sauce, Worcestershire sauce, and honey together in a pan. → Toss the hot, crispy baked wings in the warm Buffalo sauce right before serving.
Cooking Steps
Brief Cooking Order
Mix the baking powder and dry spices in a small bowl. → Dry the cut chicken wings thoroughly with paper towels, then toss them in the spice mixture. → Arrange wings on a greased wire rack over a foil-lined baking sheet and bake at 425°F for 50-60 minutes, flipping them every 20 minutes. → Prepare the Buffalo sauce by heating melted butter, hot sauce, Worcestershire sauce, and honey together in a pan. → Toss the hot, crispy baked wings in the warm Buffalo sauce right before serving.
Introduction
These baked chicken wings are coated with a baking powder and spice mixture to achieve a super crispy texture in the oven without deep frying. Tossed in a simple, tangy homemade Buffalo sauce made with butter, hot sauce, Worcestershire sauce, and honey, they offer the perfect balance of heat and sweetness.
Step 1
Prepare the dry coating by mixing the baking powder, salt, onion powder, garlic powder, paprika, and black pepper together in a small bowl.
Step 2
Cut and separate the whole chicken wings at the joints into drumettes and wingettes. Discard or save the wing tips for future chicken broth.
Step 3
Pat the chicken wing pieces completely dry with a paper towel. Place them in a large bowl, add the dry spice mixture, and toss thoroughly until every piece is evenly coated.
Step 4
Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with cooking spray, then arrange the wings in a single layer with some space between each piece.
Step 5
Place the wings on the middle rack of an oven preheated to 425°F (220°C) and bake for 20 minutes.
Ingredients List
Important Notes
Drying the chicken wings completely with paper towels is the most important step to ensure the skin gets super crispy.
Using baking powder (not baking soda) alters the pH of the chicken skin, helping it brown and crisp up beautifully.
Never add oil to the wings before baking; the natural fat rendered from the chicken skin is enough to fry them on the wire rack.
The wire rack keeps the chicken elevated so they don't sit in their own rendered grease and get soggy.
Tossing the wings in sauce will eventually make them lose some crispiness, so you can keep half of them dry for dipping if you prefer maximum crunch.
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