Description
This classic Buffalo Wings recipe delivers crispy, golden-brown chicken wings coated in tangy, spicy Buffalo sauce. With a two-step baking process that ensures perfectly crispy skin without frying, these wings are an easy, crowd-pleasing appetizer or game-day snack.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken drumettes and wingettes (approximately 20 pieces), patted dry
- 1½ tbsp baking powder
- 1 tsp kosher salt
Sauce and Garnish
- 1 cup Buffalo Sauce
- Sliced green onion (optional, for serving)
Instructions
- Preheat and Prepare Rack: Preheat your oven to 250°F (120°C). Spray a wire baking rack with nonstick spray and place it over a baking sheet lined with aluminum foil to catch drippings. Set this assembly aside.
- Coat the Chicken: In a large bowl, combine the chicken wings with the baking powder and kosher salt. Toss well to ensure each piece is evenly coated. The baking powder helps create a crispy skin during baking.
- Arrange Wings: Place the coated wings in a single layer on the prepared wire rack, making sure there is some space between each wing to allow air circulation for crispiness.
- Bake at Low Temperature: Bake the wings at 250°F for 30 minutes. This initial slow bake renders fat and begins drying the skin for crispiness.
- Increase Heat to Crisp: After 30 minutes, increase the oven temperature to 425°F (220°C) and continue baking for an additional 45 to 50 minutes, or until the wings are golden brown and crispy. Flip the wings halfway through for even browning if desired.
- Rest the Wings: Remove the wings from the oven and let them rest for 5 minutes to allow juices to redistribute and to cool slightly.
- Toss in Buffalo Sauce: Transfer the warm wings to a large bowl and toss them thoroughly with the Buffalo Sauce until fully coated.
- Garnish and Serve: Serve immediately, garnished with sliced green onions if desired for a fresh flavor boost.
Notes
- Using baking powder (not baking soda) is key for crispy skin without frying.
- Patting the wings dry before coating helps render fat and achieve better crispness.
- If you prefer extra crispy wings, you can broil for 2-3 minutes at the end, watching closely to prevent burning.
- Homemade or store-bought Buffalo sauce works well; adjust spiciness to taste.
- Allow wings to rest before tossing in sauce to prevent sogginess.
