This crispy baked buffalo wings post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
Who doesn’t love crispy, saucy buffalo wings? Football season just started, and so for the first Sunday, I decided to try my hand at some wings. These are spicy and hot, but don’t burn. The baking soda and drying of the wings ensures a crispy outcome – don’t skip these steps! Make my baked buffalo wings this weekend!
why you should make this recipe
Buffalo wings get a bad rep. Most wings you get from a bar or pub are deep fried in order to achieve that nostalgic crispy skin. This recipe skips the traditional deep fried method and opts for a healthier (and easier) baked wing. Deep frying is fun (and let’s face it, delicious). But, deep frying can be messy (hello, oil splatters!), and it requires a close watch while cooking. This baked buffalo wings are more of a set it + forget it type of process. However, the results are still the crispy, moist wings you love.
- Cayenne Hot Sauce – Call me basic but, I f*cking love Frank’s. Make sure you purchase a cayanne-based hot sauce to make this delicious homemade buffalo sauce.
- White Vinegar – I’ve tested this recipe a few times, and often times.. I am out of white vinegar. I’ve also used apple cider vinegar, and it works, too!
- Baking Powder – This is the secret ingredient! Don’t skip the baking powder – it’s what makes the wings crispy!
how to make this recipe your own
- Switch up your sauce – Not a fan of buffalo? Skip the buffalo sauce and toss the baked wings in your favorite bbq, honey mustard, or teriyaki sauce!
How important is drying the wings?
Simply put, drying meat such as the wings in this recipe will guarantee crispy skins. The best way to do this is by nestling the wings between two paper towels in a single layer, then pressing down on top of the top towel.
Can I reheat these wings?
I don’t suggest you reheat the wings – they can easily dry out this way. However, if you do want to reheat them, I suggest popping them in a cold oven, setting the temperature to 350°F, and when the oven reaches 350°F, the baked buffalo wings should be good to eat.
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
For the Wings
- 2 lbs chicken wings dried with towel
- 4 tsp baking powder
- 2 ½ tsp garlic powder
- 2 ½ tsp salt
- 2 ½ tsp pepper
- 2 ½ tsp cayenne pepper
For the Buffalo Sauce
- 1 cup 2 sticks unsalted butter
- 2 tbsp white vinegar
- 1.5 cup Frank’s Red Hot Original
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- Preheat the oven to 450 °F, and set a fitted baking rack on a baking sheet. Spray the rack with non-stick cooking spray.
- Make sure that the wings are extra dry – use paper towels to press down and dry each wing. This is really important – the drier your wings are now, the crispier they will be later on!
- In a medium-sized bowl, combine baking powder, garlic powder, salt, pepper, and cayenne. Add wings, a few at a time, and toss with your hands to ensure an even coat. Work in batches, and place them on the bakin rack.
- Bake for 30 minutes, and then flip using tongs. Bake for another 15 minutes – they should be very crispy (and browned all over).
- While the wings are baking for the last 15 minutes, make the buffalo sauce. Melt the butter and Frank’s sauce in a saucepan over medium heat, whisking slowly. Add the salt, pepper, cayenne, and whiite vinegar. Bring the heat down to low and simmer, whisking frequently.
- Pour the sauce into a large bowl and add the wings. Toss to coat, and serve immediately with celery, carrots, and the dressing of your choice!