Made with smoky chicken wings and a roasted garlic buffalo sauce, these crispy and flavorful Buffalo Wings are the perfect appetizer or game day snack!
I have always been a wing fiend. Barbecue, mango habanero, lemon pepper–you name it!
My love of wings was only deepened by my father, who worked as a Buffalo Wild Wings general manager during my tween years. I used to attempt to eat as many blazin’ (aka super hot) wings as possible. This would always result in the inevitable mad dash for water, soda, or bread–anything to relieve the heat.
These days I prefer to stick to buffalo wings, as they have the heat I crave with a smoky flavor that will keep you going back for more!
How to Make Crispy Baked Buffalo Wings
This buffalo chicken wing recipe is very simple, but SO GOOD! Finger Lickin’ Good, if I do say so myself.
Here’s what you’ll need:
- Chicken Wings – I buy the wings whole, and cut them into drumettes and flats by slicing through the joint with a chef knife. You can save the wing tips for homemade chicken stock.
- Distilled white vinegar – I picked up the tip of rubbing chicken with vinegar from Caribbean cooking. It really improves the smell, texture, and flavor of chicken, but it is completely optional.
- Spices – Both the chicken wings and buffalo sauce have to be well-seasoned! Spices like smoked paprika and chili powder add so much flavor to the chicken.
- Salt – I like to go by the rule of thumb of 1 teaspoon of salt per pound of meat. I use two teaspoons of kosher salt for 2 1/2 pounds of wings to take into account the use of Maggi and garlic salt.
- Olive Oil – Olive oil allows the seasonings to adhere well to the chicken.
- Baking Powder – This is key to getting crispy buffalo wings without deep frying them! Less calories and less mess for the win. I got this wonderful tip, as well as guidance on baking times, from Recipe Tin Eats.
- Frank’s Red Hot Buffalo Sauce – This classic sauce is a great base for buffalo sauce.
- Garlic – Oven roasted garlic cloves add phenomenal flavor to the buffalo sauce.
- Butter – Unsalted butter adds richness to the buffalo sauce and tempers the heat a bit.
- Honey – I like adding a bit of honey to the sauce for a light touch of sweetness.
- Worcestershire sauce – This condiment is great for adding a punch of umami to the buffalo sauce.
Crispy Baked Buffalo Wings
Made with smoky chicken wings and a roasted garlic buffalo sauce, these crispy and flavorful Buffalo Wings are the perfect appetizer or game day snack!
- Prep Time: 10
- Cook Time: 80
- Total Time: 90
- Yield: 12 wings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
Ingredients
Wings
- 2 1/2 pounds wings, cut into flats and drumettes
- 2 tablespoons distilled white vinegar
- 1 teaspoon Maggi (see note 1)
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons baking powder
- 2 tablespoons olive oil
Buffalo Sauce
- 3 cloves garlic, whole and peeled
- 1/2 teaspoon olive oil
- 1/2 cup Frank’s Red Hot Buffalo Sauce
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon dried parsley
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 250 degrees.
- Line a baking tray with foil and an oiled baking rack.
- Rub the chicken with vinegar and pat it dry with paper towels. (see note 2)
- Season the chicken with maggi, kosher salt, smoked paprika, black pepper, garlic salt, parsley, onion powder, chili powder, and olive oil.
- Add baking powder to the chicken. (see note 3)
- Place the wings on the prepared tray and set it on the lower rack of the oven. Bake, skin side up, for 30 minutes.
- Increase the oven temperature to 450 degrees.
- Place the wings on the upper rack of the oven and bake for 25 minutes.
- Rotate the tray and bake the wings for another 20-25 minutes (until golden brown and fully cooked).
- While the wings are baking at 450 degrees, toss the garlic cloves in olive oil and place them in the oven. Let them roast for 10-15 minutes (until soft and translucent).
- Make the buffalo wing sauce by combining the Frank’s Red Hot Sauce, garlic, melted butter, honey, Worcestershire sauce, parsley, and kosher salt.
- Once the wings are done, toss them in the sauce.
- Serve with your choice of dipping sauce. I’m a buttermilk ranch girl, but of course buffalo wings and blue cheese is a classic!
Notes
1. I often use Maggi dried shrimp powder cubes in savory dishes. The seasoning is popular in West Africa. It imparts a depth of flavor to food that is often called umami. You can replace the maggi with chicken bouillon, kosher salt, adobo seasoning, or seasoning salt.
2. Rubbing the meat with vinegar removes the residue that coats the chicken and adds flavor!
3. Baking powder helps crisp up the chicken in the oven. Make sure to use baking powder, NOT baking soda.
Keywords: comfort food, chicken recipes, spicy recipes
For more delicious recipes, check out Brioche French Toast with Spiced Nectarines and 5 Minute Nectarine Breakfast Yogurt Bowl.
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