Baked Buffalo Wings
User Reviews
4.5
12 reviews
Excellent
Baked Buffalo Wings
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Score! I'm spilling my secret to the crispiest Baked Buffalo Wings. Bake the chicken wings, then toss them in hot Buffalo sauce and pair with blue cheese dressing for the ultimate game-day appetizer idea.
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Ingredients
- 4 pounds chicken wings flats and wingtips removed (see note 1)
- 2 tablespoons baking powder (see note 2)
- 4 tablespoons butter melted
- 2 tablespoons hot sauce (see note 3)
- blue cheese dressing for serving (see note 4)
- celery sticks for serving
Instructions
- Arrange two oven racks in the upper middle and lower middle positions. Preheat oven to 250 degrees. Line a baking sheet with foil and place a wire rack on top. Coat rack with nonstick spray.
- Pat wings dry with paper towels. In a large zipper-top plastic bag, add baking powder and wings and toss to coat.
- Arrange coated wings skin-side up on rack. Transfer baking sheet to lower-middle oven rack and bake for 30 minutes.
- Increase oven temperature to 425 degrees. Transfer baking sheet to upper middle rack and bake until the wings are golden and crispy, about 45 to 50 minutes longer.
- In a large bowl, add butter and hot sauce. Add baked wings and toss to coat. Serve with blue cheese dressing and celery sticks.
Notes
- Chicken wings: Flats and wings; wing tips removed. The tips tend to overcook and don't have much meat on them anyway, so remove them yourself or ask your butcher to tackle the task for you. Most supermarkets sell chicken wings with the tips already removed, so you may not even need to ask.
- Baking powder: This baking staple, sprinkled onto very dry chicken wing meat, is the secret ingredient for the crunchy texture, no deep-frying required.
- Hot sauce: I love toss these Baked Buffalo Wings in Frank's Red Hot sauce, although you could use any hot sauce you prefer.
- Ranch Dressing or Blue Cheese Dressing: Traditional Buffalo wings are always served with blue cheese dressing for dunking. If you don’t like blue cheese, though, and do want to channel your inner midwesterner, use ranch instead.
- Yield: This recipe makes about 32 wings (depending on the size of actual chicken wings), enough for 4 entree-sized servings (8 wings each) or 8 appetizer-sized servings (4 wings each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. I love to reheat buffalo wings in my air fryer.
- Make ahead: The wings can be coated with baking powder and stored uncovered, in the refrigerator, a day in advance (this will actually lead to even crispier skin).
Nutrition Information
Show Details
Serving
8 wings
Calories
648kcal
(32%)
Carbohydrates
2g
(1%)
Protein
45g
(90%)
Fat
50g
(77%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
219mg
(73%)
Sodium
1077mg
(45%)
Potassium
396mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
720IU
(14%)
Vitamin C
7mg
(8%)
Calcium
386mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (8 wings each)
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 8 wings | |
| Calories | 648kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 45g | 90% |
| Fat | 50g | 77% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 1077mg | 45% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 386mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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