Crispy Buffalo Wings
The secret to the crispiest buffalo wings is to BAKE them instead of frying! The buffalo sauce is extremely easy to make, and SO delicious!
Servings: 3 people
Ingredients
Chicken wings:
- 3 lbs chicken wings & drumettes medium to large size- do not use small wings
- 1 tbsp baking powder
- 1 tsp kosher salt *if using table salt, use 1/2 tsp
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Buffalo sauce
- 1/3 cup Frank's Red Hot
- 3 tbsp butter
- 1 tsp dijon mustard
- 1 tsp Worcestershire
- Tabasco
Ranch dressing
- 1/4 cup mayo
- 1/4 cup sour cream
- 3 tbsp whole milk
- 1/4 tsp dried parsley
- 1/4 tsp dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp sea salt
- 1 tsp lemon juice
- pinch black pepper
Instructions
- Optional: rest the chicken wings on a wire rack in the fridge overnight (to remove as much moisture as possible).
- Mix together ranch dressing ingredients. Mix the milk in last, adding it slowly until you get the consistency you want. Store in the refrigerator until ready to use.
- Melt butter in a small saucepan then add the rest of the buffalo sauce ingredients over medium low heat for a couple of minutes. Add as much or as little Tabasco as you want- this will make it spicier. I added aroud 10 dashes! Set aside until ready to use.
- Mix together seasonings for the chicken: salt, pepper, garlic powder, and baking powder. Note: I used about 1 tsp of salt which was perfect for me, but I like my food WELL seasoned. Use less or more depending on your taste. You can get away with less salt if you are going to coat these in the buffalo sauce as well.
- Pat the wings dry with paper towels.
- Toss to coat the chicken wings in the seasoning mix evenly.
- Place the wings on a wire rack on a baking sheet with at least 1 inch between each piece.
- Bake in a preheated oven of 450 degrees Fahrenheit with the rack positioned higher than the middle, but not all the way to the top. Set the timer for 30 minutes.
- After 30 minutes, flip the wings over and continue baking for another 20-25 minutes. I usually bake this portion for 23 minutes, but timing depends on your wings and oven.
- Reheat the buffalo sauce then pour over the wings to toss until fully coated. Alternatively, you can serve them naked and dip into the buffalo sauce (it will stay completely crispy for a longer period this way).
- Serve with ranch, carrots, & celery.
Notes
- Do not over season the wings! You need to fight the urge to add more salt to the chicken wings, just trust me. It's enough.
- Make sure the wings are really dry- if you want the crispiest skin.
- Place your oven rack higher than the middle, but not all the way to the top- we want the chicken somewhat close to the heat source to crisp up the skin
- Arrange the wings skin side down first before baking- I recommend starting off with the side that has the most skin, side down first. That way when you flip them, the side with the most skin is crispy.
- Naked wings- if you want the wings to stay very crispy for a longer period of time, consider keeping them naked and dipping into the buffalo sauce instead. You can even just eat them plain- they taste VERY good on their own!
Nutrition
Serving: 6wings | Calories: 827kcal | Carbohydrates: 4g | Protein: 46g | Fat: 69g | Saturated Fat: 23g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 2558mg | Potassium: 470mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 3mg | Calcium: 313mg | Iron: 3mg
