Baked Buffalo Wings
Yield: 20 wings
Calories: 66kcal
Crispy-baked buffalo wings are a hit as an appetizer for parties or game day. This recipe is paired with a delicious homemade ranch sauce.
Ingredients
Chicken Wings
- vegetable oil, as needed for oiling wire rack
- 2 pounds (908 g) chicken wings, wingettes and drummettes
- 2 teaspoons (7 g) baking powder
- 1 teaspoon (4 g) kosher salt
- 1 teaspoon (1 g) black pepper
Buffalo Sauce
- 1 cup (240 ml) hot sauce, Frank's RedHot or Crystal, recommended
- 1 teaspoon (5 ml) Worcestershire sauce
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (2 g) black pepper
- 1 ½ teaspoon (5 g) cornstarch
- 1 tablespoon (15 ml) water
- 1 tablespoon (14 ml) unsalted butter
Ranch Sauce
- ½ cup (130 g) nonfat plain Greek yogurt
- 2 tablespoons (30 ml) water
- 1 tablespoon (2 g) chopped chives
- ½ teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Special Equipment
Instructions
- Dry the Surface - Adjust the oven rack to the middle position. Preheat to 450°F (232°C). Line a separate baking sheet or plate with paper towels. Place the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels.
- Prepare the Baking Sheet - Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside a rimmed foil-lined baking sheet.
- Season the Pieces - In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to lightly and evenly coat the surface.
- Bake the Chicken - Evenly space the chicken on the wire rack. Bake for 20 minutes. Flip and bake for 15 minutes. Flip again and bake until skin is golden brown and crisp, and the internal temperature reaches 165ºF (74ºC), about 10 to 15 minutes. Remove from the oven and set aside.
- Make Buffalo Sauce - In a medium skillet or saucepan, add hot sauce, Worcestershire sauce, salt, and pepper. Whisk to combine. Bring to a simmer over medium heat until hot and it begins to bubble, about 3 to 5 minutes.In a small bowl, combine cornstarch and water. Immediately add to the sauce and whisk to combine. Constantly whisk and cook until thickened, 15 to 30 seconds. Turn off heat and whisk in butter until melted and fully incorporated.
- Toss the Wings - Immediately transfer the hot chicken wings to a large bowl and toss with enough buffalo sauce to coat—transfer to a serving platter.
- Make Ranch Sauce - In a small bowl, whisk together yogurt and 2 tablespoons of water. Add up to 1 tablespoon more to thin the sauce if desired. Stir in the chives, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
Notes
- Recipe Yield: About 20 wings
- Serving Size: 1 wing
- For Crispier Texture: Refrigerate the seasoned wings for up to 24 hours, uncovered, on top of a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats, then bake in the same pan.
- Adding Garlic or Onion Flavor: Add ¼ teaspoon of garlic powder or onion powder for a more robust allium flavor.
- Substituting Table Salt: Use ¾ teaspoon salt instead of 1 teaspoon kosher salt.
- Baking Directly on the Sheet Pan: If baking without a wire rack, the wings will be slightly greasy from the rendered fat but delicious.
- Substituting Cornstarch: 2 ¼ teaspoons of arrowroot powder can be substituted for cornstarch. Mix it with 4 ½ teaspoons of water.
- Substituting Butter: 1 tablespoon extra-virgin olive oil, ghee (14g), margarine, or solidified coconut oil.
- Make it Gluten-Free: Substitute the Worcestershire sauce with gluten-free tamari, or coconut aminos
- Make it WHOLE30: Substitute Worcestershire sauce with coconut aminos, ghee for butter, red wine vinegar for distilled vinegar, and sea salt for kosher salt.
- Make it Vegan or Vegetarian: Substitute butter with vegan butter, margarine, or olive oil. Coconut aminos, soy sauce, or tamari for Worcestershire sauce.
- Storing: Cool completely and store in an airtight container for up to 3 days.
- Reheating: Place a single layer on a foil-lined sheet pan and bake at 350ºF (177ºC) until warm, about 10 to 20 minutes. Alternatively, cover and microwave in 30-second increments.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 545mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg
Recipe Link
Recipe Video