5 from 20 votes
Buffalo Wings
Buffalo Wings are crispy baked chicken wings seasoned with baking powder and kosher salt, then coated in a buttery hot sauce. The wings are dried and refrigerated uncovered to help achieve a crisp skin before baking. The hot sauce mixture includes melted butter and flour, creating a classic Buffalo flavor with a rich texture. This method yields tender, flavorful wings with a crispy exterior, ideal for parties or casual meals.
Prep Time
20 mins
Cook Time
50 mins
refrigerating time
12 hrs
Total Time
13 hrs 10 mins
Servings:
40
wings
Calories:
119 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 4 pounds chicken wings party size
- 4 teaspoons baking powder aluminum free, **not baking soda**
- 3 1/2 teaspoons (12g) kosher salt Diamond Crystal brand
- 6 tablespoons butter unsalted
- 1 tablespoon all-purpose flour
- 1/2 cup hot sauce Frank's brand
- vegetable oil for greasing wire rack, or cooking spray
Instructions
- Dry the wings off very well with paper towels to remove excess moisture. Toss the wings in the salt and baking powder making sure to coat evenly on all sides. Place the wings on wire rack lined baking sheets making sure that the wings are not touching each other. Place the sheets in the fridge, uncovered, for at least 12 hours but preferably overnight.
- Preheat oven to 425f and set the racks to the middle levels.
- Dry off any wings that have excess moisture. Line baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking. Place the wings back on the wire racks and bake for 20 minutes switching the sheets at the halfway point.
- After 20 minutes flip the wings and continue to bake for another 25-35 minutes or until crisp. Again make sure to switch/rotate the sheets at the halfway point and flip the wings over a couple more times to achieve even cooking.
- Meanwhile, melt the butter in a small saucepan over medium heat and add the flour. Whisk the flour and cook until it turns lightly golden (about 2 minutes) then add the buffalo sauce. Whisk together and turn the heat down to its lowest level.
- Once the wings are done add them to a large mixing bowl and pour the sauce on top. Mix well to coat. Serve immediately with blue cheese dressing and carrots and celery. Enjoy!
Cup of Yum
Notes
- Use about 3/4 teaspoon Diamond Crystal kosher salt per pound of wings for best seasoning balance.
- Baking powder helps dry the wings to create a crispier skin but can be omitted if unavailable.
- For extra coated flavor, toss wings with additional buffalo sauce after initial saucing.
- Store leftovers refrigerated and reheat in the oven to keep wings crispy up to 3 days.
Nutrition Information
Calories
119kcal
(6%)
Carbohydrates
6.6g
(2%)
Protein
8.3g
(17%)
Fat
7.8g
(12%)
Saturated Fat
2.9g
(15%)
Cholesterol
47mg
(16%)
Sodium
255mg
(11%)
Potassium
60mg
(1%)
Fiber
0.3g
(1%)
Calcium
434mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40 wings
Amount Per Serving
Calories 119
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 6.6g | 2% |
| Protein | 8.3g | 17% |
| Fat | 7.8g | 12% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 255mg | 11% |
| Potassium | 60mg | 1% |
| Fiber | 0.3g | 1% |
| Calcium | 434mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.