Description
How to make oven-baked Crispy Buffalo Wings with extra crispy skin and tangy buffalo sauce that are perfect for parties and game day.
Ingredients
Scale
- Base/Main Components:
- 3 lbs chicken wings (flats and drumettes, separated, patted very dry)
- 2 tablespoons aluminum-free baking powder
- 1 tablespoon olive oil
- Buffalo Sauce Flavor Builders:
- 1/2 cup Frank’s RedHot Original Hot Sauce
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- Seasonings:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For Serving:
- 1/2 cup blue cheese dressing
- 4–5 celery stalks, cut into sticks
Instructions
- Prep Wings: Pat your chicken wings very dry with paper towels. In a large bowl, toss the wings with baking powder, olive oil, salt, and pepper until evenly coated. This ensures ultimate crispiness for your Crispy Buffalo Wings.
- Arrange Wings: Arrange the coated wings in a single layer on a wire rack set over a baking sheet. Make sure they have enough space for air circulation. This setup is key for achieving super Crispy Buffalo Wings.
- Make Sauce: While the wings bake, combine Frank’s RedHot, melted butter, garlic powder, onion powder, and smoked paprika in a saucepan. Whisk until smooth and warm through. This tangy buffalo sauce makes the wings irresistible.
- Bake Wings: Preheat oven to 400°F (200°C). Bake wings for 45-60 minutes, flipping halfway, until golden brown and super crispy. The internal temperature should reach 165°F (74°C) for perfect doneness.
- Sauce Wings: Once baked, transfer the hot, crispy wings to a large bowl. Pour the warm buffalo sauce over them and toss gently until every piece is thoroughly coated. This step brings the flavor together for the Crispy Buffalo Wings.
- Serve Fresh: Transfer your Ultimate Crispy Buffalo Wings to a serving platter. Serve immediately with a side of cool blue cheese dressing and crisp celery sticks. Enjoy these game-day favorites while they’re hot!
Notes
Pat wings very dry and coat with baking powder for ultimate crispiness; skipping this leads to soggy wings.
Store leftover wings in an airtight container in the refrigerator for 3-4 days; reheat on a baking sheet.
For serving, feel free to substitute blue cheese dressing with homemade ranch dressing for a different tangy pairing.
Serve wings immediately, hot and sizzling, with cool blue cheese dressing and crisp celery sticks for dipping.
**Allergy Information:** Dairy, Eggs, Soy