Baked Buffalo Chicken Wings - Better than restaurant!
This post may contain affiliate links. Read our disclosure policy
One thing to keep in mind when you start preparing wings is to make extra. And once you have that number in mind, add in some more, if you’re like me, you can never make enough meals. I remember my first unlimited wing night was when I started university. At the time, I had never really had real buffalo wings, maybe some boneless ones. Those wings were simply amazing, but I’m not sure if it’s because it was my first time or if I had a great night.
I think though, that these wings are a tad bit better while being better for you since they are baked. I would love to hear how you like these wings. I recently had it and I thought I made enough, but I had so many regrets. No matter how many wings you make, you will have no regrets when it comes to the flavour and crispiness of these wings, and you can enjoy it guilt free!
How to prepare baked chicken wings
These wings take 60 minutes to make and once done, they are crispy and are so tender which we all love in chicken wings. The method is very straight forward.
Preheat the oven to 400 F. In the meanwhile, line a baking sheet with a wire rack.
Pat the chicken wings dry with a paper towel and transfer to a large bowl. Then, toss and coat the chicken wings with salt and pepper. To prepare a slightly spicy variation, you can also sprinkle in some smoked paprika.
Lightly spray the wire rack with spray oil and arrange the wings, making sure they do not touch each other. Transfer wings to the oven and sit back and relax.
Every 15 minutes, turn the wings. Repeat this 2 more times and cook for about 50-60 minutes (depending on your oven).
In the last 10 minutes, the wings should be crispy. Then, toss the wings in buffalo sauce and serve right away with celery sticks and blue cheese dressing or my homemade yogurt caesar-sour cream dressing.
Tips & Tricks
You do not need to use tricks like baking powder or cornstarch to develop that beautiful crispy skin. The skin has enough fat to render and develop a crispy exterior. Also, I have tried these tricks in the past, and I think it takes away from the natural flavour of the chicken.
To help serve hot wings, take the buffalo sauce out of the fridge at least 30 minutes before wings are ready. This will help the buffalo sauce come up to room temperature so that when you toss it with the wings, they do not turn out cold.
If you find out that your wings are still not crispy and golden brown by the 50 minute mark, turn on the broiler and broil for a few minutes until they are done to your liking.
Watch how to make baked buffalo chicken wings here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!