CRISPY BAKED BUFFALO WINGS (Restaurant-Style)
A foolproof method for achieving ultra-crispy wings without deep frying.
KEY INFO:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Can be gluten-free
EQUIPMENT NEEDED:
- Large baking sheet
- Wire rack
- Large mixing bowl
- Paper towels
- Meat thermometer (recommended)
- Alternative: Air fryer
INGREDIENTS:
For the Wings:
- 3 lbs chicken wings, split into flats and drumettes
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Buffalo Sauce:
- 1 cup (240ml) Frank’s RedHot sauce
- 8 tablespoons (115g) unsalted butter
- 1 tablespoon white vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
METHOD:
- Pat wings completely dry with paper towels. This is crucial for crispiness.
- Preheat oven to 425°F (220°C). Line baking sheet with foil and place wire rack on top.
- Mix baking powder, salt, garlic powder, and pepper in a large bowl.
- Add dried wings to seasoning mixture, tossing until evenly coated.
- Arrange wings on rack, ensuring they don’t touch.
- Bake for 25 minutes, then flip and bake another 20-25 minutes until skin is golden and crispy.
- While wings cook, prepare sauce: Melt butter in a saucepan over medium heat, add remaining sauce ingredients, whisk until combined.
- Wings are done when they reach an internal temperature of 165°F (74°C).
- Toss hot wings in sauce immediately before serving.
CRUCIAL TIPS:
- Use baking POWDER, not soda
- Wings must be completely dry before seasoning
- Don’t skip the wire rack – it ensures even crisping
- Let wings rest 5 minutes before saucing
STORAGE & SCALING:
- Store leftovers in airtight container for up to 3 days
- Reheat at 350°F (175°C) for 10-15 minutes
- Recipe easily doubles – just don’t overcrowd the pan
COMMON MISTAKES:
- Using wet wings
- Overcrowding the baking sheet
- Using baking soda instead of powder
- Saucing too early
VARIATIONS:
- Garlic Parmesan: Toss with melted butter, minced garlic, and grated parmesan
- Honey BBQ: Mix equal parts BBQ sauce and honey
- Lemon Pepper: Skip buffalo sauce, toss with lemon pepper seasoning
- Asian-Style: Coat with equal parts hoisin and sweet chili sauce
Remember: Success comes down to three things: dry wings, proper spacing, and the right baking powder. Master these, and you’ll never need takeout wings again.
