Crispy Buffalo Wings
Oven-baked wings that shatter like they were fried, tossed in a glossy butter-and-hot-sauce glaze. The trick is baking powder in the dry rub and a very hot oven at the finish.
- Course
- Appetizers
- Time
- 1 hr
- Servings
- 4
Cooking Notes
- Dry the wings very thoroughly before seasoning. Surface moisture works against browning, while the light coating of baking powder helps the skin crisp in the oven.
- The two-stage bake matters: lower heat first renders fat from the skin, then higher heat browns and crisps the exterior without leaving large pockets of soft fat underneath.
- Toss the wings with sauce immediately before serving. Letting them sit in the butter-and-hot-sauce mixture too long softens the crust you worked to build.
Recipe Card
Crispy Buffalo Wings
By Gabriella
- Category
- Appetizers
- Total Time
- 1 hr
- Difficulty
- Easy
Ingredients
- 3 lbs chicken wings, split
- 1 tbsp baking powder (not soda)
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 cup hot sauce
- 4 tbsp butter
- 1 tbsp honey
- Blue cheese dressing and celery to serve
Instructions
- 1
Dry the wings thoroughly on paper towel, then toss them with the baking powder, salt, and garlic powder until every piece looks lightly dusted.
- 2
Arrange them on a rack set over a sheet pan so air moves underneath, and bake at 250°F for thirty minutes to render the fat.
- 3
Raise the heat to 425°F and roast another twenty-five minutes, turning once, until the skin is blistered, deep gold, and audibly crisp.
- 4
Melt the butter with the hot sauce and honey and whisk until the sauce is smooth and glossy rather than separated.
- 5
Toss the hot wings in the sauce right before serving, and put out blue cheese and cold celery to cut the heat.
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