Amazing Oven-Baked Buffalo Chicken Wings

Amazing Oven-Baked Buffalo Chicken Wings

When I started this blog, it was more of a medium to organize my recipes and share them with my friends. But this has blossomed into so much more. I did not expect to get this level of traffic, especially in such a short time.

So seeing the traffic and all of the support on Instagram, I had to up my game. I design my recipes for home kitchens, to turn out perfect every single time across many home kitchens.

So today, I have completely redesigned my chicken wings recipe. The original recipe poached the wings in simmering water, cooled them then pan fried or broiled for just a few minutes per side. The result was perfectly cooked, never overcooked interior with perfectly crispy exterior. So why did it change up the recipe? It was not practical. It got too smoky, too time consuming and for this reason the old recipe was not a recipe I would stand behind and recommend to make for a crowd of people.

So how can we get that skin crispy without overcooking the wing? As with all meat, it will not brown if the surface is damp. So, let’s dry these wings with the paper towels. But we need more! Have you ever left the chicken uncovered in the fridge to find the skin look sad and shriveled? That’s what we are looking for! The fridge will do the work for you and dry the skin out if you leave it uncovered overnight.

Then finish this up with a flavourful Buffalo sauce and serve for a crowd of your friends on Game Day (or any other event, but come on NFL season is back!)

P.S. It’s not a mistake that I don’t use oil when cooking these. So much fat will render out from the skin of chicken wings during cooking that absolutely no oil is required!

This is definitely a recipe I stand by and recommend!

So let’s get cooking!

Yields4 Servings

 2 lbs chicken wings
 1 tsp kosher salt (half as much if using fine table salt)
  cup hot sauce
 ¼ cup unsalted butter, melted
 1 tbsp honey, or more to taste and optional
 blue cheese or ranch dressing for serving

1

Line a large rimmed baking sheet with aluminum foil. Set a wire rack on top. Dry your chicken wings carefully, one by one with paper towels, season with salt and set without touching on top of the rimmed baking sheet.

Refrigerate overnight.

This step will help dry the surface of the wings which will result in crispy skin when baked. If you are short on time, and skip this step, or refrigerate for only couple of house, they will still be delicious however, not as crispy.

2

Preheat the oven to 450°F. Set your racks to the upper third of the oven. That's where it gets really hot and your food gets extra crispy.

3

Bake your wings in preheated oven for 20 minutes. Remove from the oven, flip them and place back into the oven for another 20 minutes. After these 40 minutes they should be mostly done. However, if need be, bake for another 5-10 minutes, tossing until the skin is crisped up.

40 minutes should be ideal, and up to 50 minutes will work, but do not go much past that to avoid drying your wings out.

4

In the meantime, prepare the buffalo sauce. Place butter, hot sauce and optional honey into a large bowl and whisk to combine well.

Once the wings are done, remove from the oven and add to the bowl with the sauce. Toss to combine and serve immediately.

Ingredients

 2 lbs chicken wings
 1 tsp kosher salt (half as much if using fine table salt)
  cup hot sauce
 ¼ cup unsalted butter, melted
 1 tbsp honey, or more to taste and optional
 blue cheese or ranch dressing for serving

Directions

1

Line a large rimmed baking sheet with aluminum foil. Set a wire rack on top. Dry your chicken wings carefully, one by one with paper towels, season with salt and set without touching on top of the rimmed baking sheet.

Refrigerate overnight.

This step will help dry the surface of the wings which will result in crispy skin when baked. If you are short on time, and skip this step, or refrigerate for only couple of house, they will still be delicious however, not as crispy.

2

Preheat the oven to 450°F. Set your racks to the upper third of the oven. That's where it gets really hot and your food gets extra crispy.

3

Bake your wings in preheated oven for 20 minutes. Remove from the oven, flip them and place back into the oven for another 20 minutes. After these 40 minutes they should be mostly done. However, if need be, bake for another 5-10 minutes, tossing until the skin is crisped up.

40 minutes should be ideal, and up to 50 minutes will work, but do not go much past that to avoid drying your wings out.

4

In the meantime, prepare the buffalo sauce. Place butter, hot sauce and optional honey into a large bowl and whisk to combine well.

Once the wings are done, remove from the oven and add to the bowl with the sauce. Toss to combine and serve immediately.

Hot Wings

Make it Gluten-Free: as will all Gluten-Free recipes, ensure all your ingredients are gluten free and not cross-contaminated. Otherwise, this recipe is already Gluten-Free.

Make it Dairy-Free: replace butter with oil in Buffalo sauce.

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