Perfectly Crispy Baked Buffalo wings smothered in an easy homemade Buffalo sauce. So simple to make - they'll be a total hit for any party table!
- The first thing to go on the buffet table? ✔
- Easy to make ahead and reheat/assemble later? ✔
- Inexpensive ingredients? ✔
- Flippin' delicious? ✔
Ok, so now that's all covered, let's get right on with the Buffalo chicken wings recipe!
Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don't absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There's quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.
They're cooked at low temperature initially, to slowly render out the fat, then the heat is turned up until the wings are crisp and lightly golden brown.
When the chicken wings are 10 minutes or so from being ready, we start on the Buffalo wings sauce recipe.
Simply combine hot sauce (Frank's Hot sauce is the one you need for that authentic Buffalo sauce taste), butter, cider vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Bring to the boil, stir and turn off the heat. Done.
NOTE:The sauce is going to smell quiet pungent (hot and vinegary) when cooked, and it will be quite thin. Don't worry, it's supposed to be like that (and it will taste and smell milder once on the wings). You can leave the sauce to cool for 10 minutes if you want it to thicken a little (it will thicken as the butter starts to cool). If you do, then you'll have to give it a whisk before pouring over the wings, as the fat will separate from the hot sauce.
Pour the sauce over the wings and toss together to coat.
You'll often find Buffalo wings served with a creamy blue cheese sauce for dipping, along with carrot and celery sticks for cleansing the palate and adding a bit of pleasing crunch to the dish.
Here's my blue cheese sauce recipe.
These spicy chicken wings are SERIOUSLY crispy - especially considering they're oven baked. Don't worry - they're only crispy on the outside - the meat itself is tender and juicy.
They go down an absolute storm if I make them for dinner. They are little on the spicy-hot side - but the kids love them regardless. In fact Lewis will quietly put a few aside for his lunchbox the next day!
Why are they called Buffalo wings?
According to the National Chicken Council - Buffalo wings were invented in Buffalo, New York. No buffalos/bisons involved!
Crispy Baked Buffalo Wings Video:
Crispy Baked Buffalo Wings
Crispy Chicken Wings:
- 1 kg (2.2 lbs) chicken wings
- 2 level tbsp aluminium-free baking powder - It has to be baking powder NOT baking soda - see further notes on baking powder below
- ½ tsp salt - make sure it's regular table salt
- ½ tsp pepper
Buffalo Wings Sauce:
Blue cheese sauce
- 120 g (½ cup) sour cream
- 3 tbsp mayo
- 75 g (⅓ cup) soft blue cheese - use Roquefort, or you can use Saint Agur blue crème for a milder taste
- ½ tbsp cider vinegar
- ½ tsp Worcestershire sauce
- pinch dried parsley
- 2 medium carrots - peeled and cut into 2-inch (5cpieces
- 2 sticks celery - cut into 2-inch (5cpieces
- Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.1 kg (2.2 lbs) chicken wings, 2 level tbsp aluminium-free baking powder, ½ tsp salt, ½ tsp pepper
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220C/425F (fan) and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
- To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.150 ml (⅔ cup) Frank’s hot sauce, 120 g (½ cup) unsalted butter, 1 tbsp cider vinegar, 1 tsp Worcestershire sauce, 2 cloves garlic, 1 tbsp honey, ¼ tsp salt
- Mix the blue cheese sauce ingredients together in a bowl until smooth.120 g (½ cup) sour cream, 3 tbsp mayo, 75 g (⅓ cup) soft blue cheese, ½ tbsp cider vinegar, ½ tsp Worcestershire sauce, pinch dried parsley
- Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.2 medium carrots, 2 sticks celery
Note on baking powder:I get lots of messages on my other crispy wings recipe on how delicious the wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used.
After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it. My tips would be to:
- Thoroughly dry the wings before dusting with the baking powder - so they only get a light coating.
- Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
- Use aluminium-free baking powder - make sure it has no aluminum sulfate in it.
Can I make Buffalo wings ahead?I prefer these wings fresh out of the oven, but you can make the wings ahead - without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again. You can also mix the Buffalo sauce ingredients together, then cover and refrigerate (uncooked). Pour into a pan and boil as per instructions before serving. The blue cheese sauce can also be made ahead, covered and refrigerated for up to a day. Give the dip a stir before serving, as the Worcestershire sauce may separate upon refrigeration.
How do I make boneless Buffalo wings instead?Use my Crispy Buttermilk Chicken tenders recipe for the base recipe, then make the Buffalo sauce as per the recipe in this recipe card. If you prefer oven baked - use my Oven-Baked Chicken Tenders for the base recipe, then make the Buffalo sauce as per the recipe in this recipe card. Nutritional information is per wing (approx 40 wings in this recipe), with a small serving (i.e a 1/40th serving) of blue cheese dip.
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