Buffalo wings might just be one of the best appetizer recipes ever created. Spicy wings deliver when you’re craving something crunchy, spicy and saucy. Swimming in your favorite buffalo wing sauce or garlic parmesan sauce.
This easy baked chicken wings appetizer recipe uses a tried and true method that results in an ultra-crispy buffalo wings recipe. You will hardly believe that these chicken wings are baked and not fried.
Extra crispy baked buffalo wings!
Making this recipe for extra crispy baked chicken wings uses a method developed by Cook’s Illustrated. This technique for cooking chicken wings can be used no matter what type of wing sauce you plan to use.
What you’ll like about this chicken wings recipe.
- These hot wings are baked and not fried, which means you won’t get any of the mess calories that come from frying.
- This wings recipe uses no flour, so not only are they gluten-free, but they are low carb.
Baked Chicken Wings
The secret to cooking the crispiest wings is to make sure the skin of the chicken is as dry as possible. Removing moisture from the chicken allows the fat in the skin to crisp up.
What you will need
- Chicken wings. 3 to 4 pounds chicken wings, dried as much as possible.
- Baking powder. I usually recommend about 1 tablespoon of baking soda for every pound of wings. Do not substitute baking soda.
- Buffalo sauce. Toss the wings with your favorite hot sauce. Franks Red Hot Sauce is always a classic.
- Blue cheese sauce. A cool, creamy blue cheese sauce or blue cheese dressing is the perfect sauce for spicy wings.
- Celery. Crispy carrot and celery sticks make a delicious, crunchy side dish to serve with
How to Cook Chicken Wings
- Season with yeast. Baking powder is the secret to extra crispy baked wings. We recommend drying the wings with paper towels first and then sprinkling them with a generous amount of baking soda. This step ensures that the wings are perfectly dry before cooking.
- Cook over low heat, then over high heat. The wings are first cooked at a low temperature on the bottom shelf of the oven, which removes even more moisture and begins to draw the fat out of the chicken’s skin. Then cook at a higher temperature which crisps the skin to perfection.
Don’t let all the steps to dry these wings fool you. These wings are crispy and juicy. I can guarantee that you will like these baked wings even more than the fried version.
Not only are they easier and less complicated to make, but they’re also the crispiest wings you’ll ever eat.
Recipe variations
Tasty, crispy chicken wings tossed in a delicious herbed parmesan butter sauce. This recipe is a great appetizer or easy dinner recipe that everyone loves.
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How to fry chicken wings in the open air
This wing recipe is practically made for the air fryer.
I have a Breville oven that works as an air fryer. I love this little oven because as far as air fryers go, you can fit a large number of wings in this oven.
- Preheat air fryer to 400℉ for 2 minutes.
- Add wings in a single layer to air fryer tray(s) (they should NOT touch each other), cook for 10 minutes at 400℉.
- Remove the wings from the fryer and season them with the wing sauce.
How to reheat chicken wings
If you have leftover chicken wings, you can easily reheat them.
One thing to keep in mind is that once dipped in the sauce, the wings will start to lose their crispiness.
You can easily reheat leftover wings in the oven for 5-7 minutes.
Other recipes with buffalo mozzarella
Other appetizer recipes
Appetizers are an essential food for your next cookout or game day. We have tons of great recipes for dips, rolls, and tons of gravy recipes.
You’re sure to find something new and delicious for your next party.
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Crispy baked buffalo chicken wings
Prevents the screen from going dark
This easy baked chicken wings appetizer recipe uses a tried and true method that results in an ultra-crispy buffalo wings recipe. You will hardly believe that these chicken wings are baked and not fried.
Cook the wings
Preheat oven to 250°F
Prepare a baking tray by covering it with aluminum foil and placing a wire rack on top. Oil the grill to prevent sticking.
Dry the wings with paper towels or a lint-free towel. It is important that the wings are as dry as possible. This guarantees that they will be extremely crispy.
Add wings to a large bowl or Ziploc bag. Add the salt, pepper and yeast. Toss to coat.
Place the wings on the grill. Bake in the bottom 1/3 of the oven for 30 minutes.
Increase the temperature to 425°F and cook for an additional 20 to 25 minutes, until the wings are golden brown and crispy.
Buffalo wing sauce
Melt the butter in a saucepan or in the microwave. Mix together the hot wing sauce and butter.
Remove the wings from the oven and place them in a large bowl or baking dish. Pour the buffalo wing sauce over the baked wings. Use tongs to throw.
Serve with blue cheese sauce and celery.
- Dry the wings. Removing as much moisture from the skin as possible is the key to crispy wings. That and toss them in yeast, which is the secret ingredient in this recipe.
- Season the wings well with salt and pepper. Be sure to use a generous amount of salt and black pepper to season the wings.
- Use an oven-safe grill on top of your baking tray. The rack allows hot air from the oven to circulate around the wings ensuring they are crispy on every side.
- Cook at low temperature for 30 minutes. Baking the wings at 250℉ on the bottom rack of the oven removes even more moisture from the skin of the chicken wings. Trust me, don’t skip this step.
- Finish cooking at a higher temperature. You will finish cooking these wings at 425℉. The higher temperature allows them to get really crispy and a nice golden color.
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Calories: 209kcalCarbohydrates: 1GProtein: 17GFat: 15GSaturated fat: 4GTrans fats: 1GCholesterol: 71mgSodium: 362mgFiber: 1GSugar: 1GSoccer: 207mgIron: 1mg
