Description
Crispy oven-baked buffalo wings with a secret baking powder ingredient for extra crunch! Restaurant-quality wings made at home without the deep fryer. Perfect for game day or parties.
Ingredients
- 3 lbs chicken wings (flats and drummettes)
- 2 tbsp aluminum-free baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup Frank’s RedHot Original Sauce
- 6 tbsp butter, melted
- 1 tbsp honey
- Blue cheese crumbles for garnish
- Celery sticks for serving
- Blue cheese dressing for dipping
Instructions
- Dry the Wings: Pat chicken wings completely dry with paper towels. Moisture prevents crisping. Place in a large bowl.
- Season: In a small bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Sprinkle over wings and toss until all sides are evenly coated.
- Arrange on Pans: Line two large baking sheets with foil or parchment paper. Arrange wings in a single layer without touching. Air circulation is essential.
- Render the Fat (250°F): Bake at 250°F for 30 minutes. This renders the fat and starts the crisping process.
- Increase Heat (425°F): Increase oven temperature to 425°F and bake for another 30-40 minutes until wings are golden brown and crispy. Check at 35 minutes.
- Make Sauce: While wings finish cooking, combine Frank’s RedHot sauce, melted butter, and honey in a small saucepan. Heat gently over low heat, stirring occasionally. Do not boil.
- Coat the Wings: Transfer cooked wings to a large bowl. Pour hot sauce over them and toss until all wings are coated.
- Serve: Transfer to a serving platter. Garnish with blue cheese crumbles and celery. Serve immediately with blue cheese dressing.
Notes
Drying is Critical: The drier the wings, the crispier they will be. Do not skip this step.
Baking Powder Secret: Use aluminum-free baking powder to avoid metallic taste. This is what creates the crispiness.
Two-Stage Cooking: The 250°F stage renders fat; the 425°F stage creates crispiness. Both are important.
Single Layer Only: Wings must not touch or they will steam instead of roast.
Storage: Refrigerate cooked wings for up to 3 days. Reheat at 350°F for 10-15 minutes.
Freezing: Freeze cooked wings on a sheet pan, then transfer to freezer bags. Reheat in oven at 350°F.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 320
- Sugar: 1g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 110mg