Description
These Truly Crispy Oven Baked Buffalo Wings feature perfectly crispy skin achieved through a two-step baking process involving a low then high temperature bake. Tossed in a tangy Frank’s Original Red Hot Sauce and served with a creamy blue cheese dip, they make an irresistible appetizer or party snack that pairs wonderfully with celery sticks and beer.
Ingredients
Wings
- 4 lb (2 kg) chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoon kosher salt (not table salt)
Buffalo Sauce
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tbsp brown sugar
- 1/4 tsp kosher salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese (preferably Gorgonzola), softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 clove small garlic, minced
- 1–3 tbsp milk (to adjust consistency)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- Black pepper, to taste
To Serve
- Celery sticks
- Lots of beer!
Instructions
- Dry the Wings: For best results, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry thoroughly with paper towels to remove excess moisture.
- Preheat Oven: Set your oven to 250°F (120°C). Place one shelf in the lower quarter of the oven and another shelf in the top quarter.
- Prepare Baking Tray and Rack: Line a baking tray with foil and place a wire rack on top. Spray the rack lightly with oil to prevent sticking.
- Coat Wings: In a large bowl, toss the wings with the baking powder and 3/4 teaspoon of kosher salt until evenly coated, using your hands or shaking them in a ziplock bag.
- First Bake (Low Temp): Arrange the wings skin side up on the wire rack placed on the lower shelf of the oven. Bake at 250°F (120°C) for 30 minutes to start crisping the skin.
- Second Bake (High Temp): Move the tray to the upper shelf and increase oven temperature to 425°F (220°C). Bake further for 40 to 50 minutes, rotating the tray halfway through. Wings should be dark golden brown and extra crispy; no flipping needed.
- Prepare Buffalo Sauce: While wings bake, whisk together melted butter, Frank’s Red Hot Sauce, brown sugar, and 1/4 teaspoon kosher salt until the sugar dissolves. Keep warm or reheat before use.
- Toss Wings in Sauce: Transfer baked wings to a large bowl. Pour the buffalo sauce over and toss well to coat each wing evenly. Alternatively, serve wings plain with sauce on the side for dipping.
- Make Blue Cheese Dip: Mash softened blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, black pepper, 1/2 teaspoon kosher salt, and milk gradually to reach desired creamy consistency. Mix thoroughly and refrigerate until serving. Take out 15 minutes before serving.
- Serve: Plate wings immediately alongside celery sticks and blue cheese dip. Enjoy with plenty of beer!
Notes
- Using baking powder (aluminum-free) is key to achieving crispy skin by drying wings and promoting browning; do not substitute with baking soda.
- Allowing wings to dry uncovered in the fridge overnight significantly improves crispiness but is optional.
- Use kosher salt rather than table salt for better texture and seasoning.
- Blue cheese dip consistency can be adjusted with milk; add gradually to reach your preferred thickness.
- If you prefer milder wings, reduce the amount of hot sauce in the buffalo sauce.
