Crispy Oven-Baked Buffalo Wings with Tangy Hot Sauce
Perfect for game day or parties, crispy oven-baked buffalo wings with golden, crunchy skin and tangy sauce. Just strong taste and a fiery kick; no fried food required.
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack
- Parchment paper or foil
- Small saucepan
- Tongs
- Measuring cups and spoons
Ingredients
- Two pounds of chicken wings break into flats and drumettes.
- One tablespoon baking powder devoid of aluminum-based products.
- One teaspoon salt.
- One half teaspoon black pepper
- ½ teaspoon garlic powder
- One half a teaspoon smoked paprika
- For the Buffalo Sauce:
- One half cup Frank's Red Hot Sauce
- 4 unsalted tablespoons butter
- One optional tablespoon of honey will provide some sweet taste.
- One teaspoon Worcestershire sauce.
- ½ teaspoon garlic powder
Instructions
- Set oven temperature to 425°F. Parchment paper or foil lines a baking sheet. On top, set up a wire rack to provide equal crisping by helping air flow around the wings.
- To get extra moisture out, pat the wings dry with paper towels. Toss wings including baking powder, salt, black pepper, garlic powder, and smoked paprika in a large bowl. Verify wings are uniformly covered.
- On the wire rack, place wings in one layer. Bake until crispy and golden brown, 40 to 45 minutes, turning halfway through.
- As wings bake, heat butter in a small saucepan over medium heat. Add garlic powder, Worcestershire sauce, spicy sauce, and honey—if using. Stir until completely blended and smooth. Get off the heat.
- Move the completed wings to a big basin. Over the wings, pour the buffalo sauce; toss until uniformly covered.
- Present right away with celery sticks, carrot sticks, ranch or blue cheese dressing.
Notes
- For extra crispy wings, let them air dry in the refrigerator for 30 minutes before baking.
- No wire rack? Bake the wings directly on parchment paper and flip them halfway through for even crisping.
- Want milder wings? Reduce the hot sauce or add an extra tablespoon of honey to balance the spice.
- For extra saucy wings, brush on additional buffalo sauce after tossing and bake for another 5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to keep them crispy.