Crispy Chicken Wings with Classic Buffalo Sauce
These oven-baked chicken wings achieve an incredibly crispy skin without deep frying thanks to a simple baking powder technique that transforms the texture completely. They are tossed in a classic tangy buttery buffalo sauce that makes them the undisputed star of any game day spread.
Perfectly crispy baked chicken wings tossed in classic buffalo sauce that rival any restaurant version.
Nutrition per serving
Ingredients
main
coating
sauce
Instructions
Prepare the Wings
Pat the chicken wings completely dry with paper towels and place them in a large bowl. Sprinkle the baking powder and salt over the wings and toss vigorously to coat every piece evenly. The baking powder is the secret to achieving a genuinely crispy skin in the oven.
Bake the Wings
Arrange the coated wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake at 425 degrees F for 45 to 50 minutes flipping the wings over at the halfway point until the skin is deeply golden, visibly crispy, and cooked through to an internal temperature of 165 degrees F.
Make the Buffalo Sauce
While the wings finish baking whisk together the melted butter, buffalo hot sauce, and garlic powder in a large bowl until fully combined and smooth. Taste and adjust the ratio of butter to hot sauce based on your heat preference.
Toss and Serve
Remove the wings from the oven and immediately transfer them to the bowl with the buffalo sauce. Toss vigorously to coat every wing generously with the sauce. Serve immediately on a platter with celery sticks, carrot sticks, and blue cheese or ranch dipping sauce.
Substitutions
Common mistakes
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