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- Meat and poultry
- Cuts of chicken
- Chicken wings
So it turns out buffalo wings aren't the easiest things to make 'healthy', but there is the option of changing the traditional method of deep frying. Don't get me wrong, I'm all for deep frying anything that looks mildly edible so I was a bit tentative to skip this step. Enjoy!
17 people made this
- 8 to 10 chicken wings
- 1 tablespoon plain flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 150g hot sauce
- 2 tablespoons unsalted butter
- 1 tablespoon tomato ketchup
- 1 level teaspoon minced garlic
- 1 splash Worcestershire sauce
MethodPrep:10min ›Cook:1hr ›Extra time:1hr › Ready in:2hr10min
- Coat the chicken in a mixture of flour, smoked paprika, salt and pepper. This can be done in a bowl, simple shake it until the chicken is coated or get messy with your hands! Place in the fridge for one hour.
- Remove chicken wings from fridge and lay in a single layer on a baking tray. Bake in a preheated 180 C / Gas 4 oven for 45 minutes, turning twice.
- Whilst the wings are in the oven, get going on the buffalo sauce. In a pan, plonk your hot sauce, butter, ketchup, garlic and Worcestershire sauce. Bring to the boil and allow to simmer for around 10 minutes. (Do this step about 10 minutes before the chicken is ready.)
- By this point the chicken should be pretty crispy! Coat it with the sauce and pop it back in the oven for a matter of minutes on 220 C / Gas 7 to keep the wings crispy but still allowing some of the sauce to soak up. If you're like me and aren't overly bothered about the crispiness of the wings then pop in back in the oven at 120 C for 10 minutes just for the chicken to soak up the sauce!
Hot sauce note
'Franks' is very popular among the buffalo chicken world, but I used 'Sriracha hot sauce' and it worked perfectly.
Serve buffalo wings with a pot of the remaining sauce, a pot of soured cream or blue cheese dip and sweet potato fries (fatty option) or celery and cucumber (healthy option).
See it on my blog
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Made this with chicken breasts for two for a dinner, we both loved it.-08 May 2016
amazing - made these for a barbie and they all went - def making these again-07 May 2016
Made a batch of these for boss's birthday (he's from Cincinnati). We ate then cold with all sorts of other US treats. Everybody loved them and Greg keeps asking when I am making some more.-28 Feb 2016
The Best Baked Buffalo Wings Recipe
Spicy, crispy perfection…your search for the Very Best Baked Buffalo Wings recipe ever is over. Easy to make with a quick homemade buffalo wing sauce, you’ll never order fried take out wings again.
This post may contain affiliate links to products I use and love.
Originally published January 2017 and updated January 2020.
I have a little confession…..I was never much of a Buffalo Wing lover. I tried my best for years, hanging out in bars with friends pretending to be on the wing band wagon but I could only eat about 3 wings total before having my fill.
Needless to say, I was cheap date on 10 cent wing night. My bill would be 30 cents and a beer….but we always split the check evenly so I was, pretty much, paying for everyone else’s wings and would always leave the bar totally starving. When you’re broke, in your twenties…that’s not always a great situation.
Fast forward a few years when I met my, now, husband. He’s kind of a wing master…not the kind who excels at making fabulous buffalo wings but the kind that can sniff out the best wings around. So, after years of visiting a variety of establishments that served wings not fried into a crispy, dried out jerky….but prepared to a tender, meaty heaven with a crispy outside…I learned to LOVE those little morsels of happiness.
What I didn’t love was 1) the fact that they were fried and 2) the fact that they were fried. Yeah, the frying kind of ruined that love affair.
- 4 pounds chicken wings
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons cayenne
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 pound blue cheese, crumbled (about 1 cup)
- 2 scallions including green tops, chopped
- 5 teaspoons vinegar
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup ketchup
- 1 tablespoon Tabasco sauce
- 8 ribs celery, cut into sticks
Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
- cooking spray
- 2 pounds chicken wings
- ½ teaspoon salt, or more to taste
- ⅓ cup all-purpose flour
- 6 tablespoons unsalted butter
- ½ cup hot sauce
- ½ tablespoon red wine vinegar
- ½ tablespoon Worcestershire sauce
- ½ tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 stalks celery, sliced, or to taste
- 2 carrots, sliced, or to taste
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings toss until evenly coated. Serve with celery and carrots.
Ranch dipping sauce
If you’re like me, you like a fresh and creamy dip for hot wings. I prefer ranch over blue cheese dressing, with a lightened-up twist. Nonfat plain Greek yogurt gives the thickness and tang similar to sour cream. A mixture of the yogurt with mustard, garlic, onion, and chives helps to balance the fiery heat from the buffalo sauce.
More appetizer recipes
Baked Buffalo Wings
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Be game day ready with these easy baked buffalo wings that can easily stand toe to toe with the traditional fried ones any day.
If your house is anything like mine, every Sunday from here until the Super Bowl, sounds of the announcer on the TV and cheers of joy or frustration are coming from the family room. When my husband invites his buddies over to join him in watching, I like to have something for them to munch on.
This year, these baked buffalo wings have been added to the menu and I can’t make them fast enough. Though baked, the wings are unbelievably crispy and will leave you trying to convince your guests that they’re not fried.
The wings are finished off with a toss in a traditional spicy and tangy buffalo wing sauce that comes together in seconds. Look no further for your go-to buffalo wing recipe!
How to make Baked Buffalo Wings
Prepare the oven by placing one shelf in the lowest position and another shelf in the highest position.
Line a rimmed baking sheet with foil. The foil will catch all the drippings and will make clean-up a breeze. Fit a cooling rack over the baking sheet and spray with nonstick cooking spray.
One of the tricks to achieving crispy skin in the oven is to make sure the skin is dry. Do so by patting dry each wing and drummette.
Place the dried wings and drummettes in a large zip-close bag and sprinkle with baking powder and salt. Seal and shake to coat.
The reason for the baking powder is trifold. First, it helps to draw out and absorb the moisture from the skin, helping it to be even drier than when you patted it dry. Second, the baking powder is activated by the drawn out moisture and raises the skin’s pH. The higher pH breaks down the proteins and makes the skin brown easier. Third, carbon dioxide bubbles are produced from the moisture and baking powder reacting, which increases the surface area of the skin so that every bit of skin gets thoroughly crisped.
Place the wings and drummettes on the prepared rack. They will shrink slightly while baking, so don’t worry about them touching.
Place on the lower shelf and bake at 250°F. This step will melt the fat under the skin, making the skin easier to crisp up.
After about 30 minutes, move them to the top shelf and crank up the heat to fully crisp them up.
Finally, make the finger-lickin’ good sauce by combining some melted butter with brown sugar, Frank’s Original Red Hot Sauce, and salt. Toss the cooked wings in the sauce until fully coated and serve immediately.
Serving Tips for Baked Buffalo Wings
In addition to the traditional carrot sticks, celery sticks, blue cheese dressing, and ranch dressing, I like to make up an extra batch of the buffalo sauce to serve alongside the wings. This is to cater to those who really like their wings saucy like yours truly.
With such saucy wings, messy hands and faces are inevitable. To help them stay clean, I like to set out Vanity Fair® Extra Absorbent Napkins . With the tastefulness of a traditional napkin, they are the best napkins for messy meals.
No more reaching for the paper towel rolls or ruining cloth napkins. With Vanity Fair® Extra Absorbent Napkins you get the best of both worlds.
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The ingredients you'll need
You'll only need a few simple ingredients to make this baked buffalo wings recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Fresh chicken wings: I buy the trays labeled as "party wings" where the whole wings are already separated into flats and drumettes.
Avocado oil spray: Avocado oil is a neutral-tasting oil with a high smoke point, making it very suitable for high-heat cooking and baking.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: I use a mixture of garlic powder, onion powder, and smoked paprika. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.
For the Buffalo sauce: Melted butter and your favorite hot pepper sauce.
Buffalo Chicken Wings Recipe
This recipe is so easy to make. And, what makes it even better is that you can eat the wings hot and fresh right out of the oven.
Ingredients (full recipe below)
- Frank’s buffalo sauce–Be aware that buffalo sauce is NOT the same as hot sauce. Be sure to use buffalo sauce for the recipe, or make your own buffalo sauce !
- Apple cider vinegar
- Olive oil
- Brown sugar
- Kosher salt
- Paprika –Make your own homemade onion powder !
- Garlic powder
- Cayenne pepper
- Black pepper
- Chicken wings
Baked Buffalo Wings
Served for the Big Game or as an appetizer for any casual get together, these baked chicken wings are a guaranteed win!
Chicken wings from Heinen’s taste great seasoned with just a little salt and pepper, but a simple wing sauce will take them over the top. From classic buffalo, to flavorful chili and garlic, to sweet mustard, these sauces will cover every wing and flavor preference.
For the Chicken Wings
For the Buffalo Sauce
For the Honey and Chili Garlic Sauce
For the Sweet Mustard
- 1 stick unsalted butter
- 3 Tbsp. yellow mustard
- 2 Tbsp. whole grain mustard
- ¼ cup honey
- Preheat the oven to 400°F.
- Add wings, oil and salt and pepper to a bowl and mix until the wings are fully coated.
- Evenly spread the wings on a parchment-lined baking sheet.
- Bake for 20 minutes at 400°.
- Turn the wings over and return to the oven to bake for another 20-25 minutes, or until browned and cooked throughout.
- For the buffalo sauce, add all ingredients to a small pot over low heat and whisk until combined and the butter is melted. Set aside.
- For the honey and chili garlic sauce, add all ingredients to a small pot over low heat and whisk until combined. Bring to a boil, remove from the heat and set aside.
- For the sweet mustard, add all ingredients to a small pot over low heat and whisk until combined and the butter is melted. Set aside.
- Toss the wings in the sauces of your choice and serve.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Crispy wings + spicy, buttery Buffalo Sauce + earthy, creamy blue cheese dip + fresh, crunchy celery = MAGICAL COMBINATION
I don’t know who discovered it, but they deserve a Nobel Prize. I remember the first time I tried it, I squinted at the celery sticks and thought, “who would bother with them?”. But they work! It’s like the perfect way to reboot your taste buds in between each wing!!
I’m so obsessed with wings I even made a Chicken Wings cookbook!!
You’ll make a total mess of yourself eating them. It’s just not possible to eat wings elegantly. You’ll get Buffalo Sauce smeared all around your mouth. You’re doing well if your shirt stays clean.
But that’s all part of the Buffalo Wings experience, right?? The dramatic clatter as you toss the naked bones into a bowl. Smack you lips. Suck each finger clean.
YES PLEASE. – Nagi x