Crispy Baked Chicken Wings with Buffalo Hot Sauce Recipe
Enjoy crispy, flavorful baked chicken wings with a perfectly balanced blend of spices and a tangy homemade Buffalo sauce. These wings are baked to golden perfection using a simple seasoning mix and baking powder to achieve a delightfully crispy skin without frying. Perfect as a party appetizer or a game day snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Wings
- 4 pounds chicken wings, halved at joints, wingtips discarded
- 2 tablespoons aluminum-free baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Buffalo Sauce
- 1/3 cup Frank's Wings Hot Sauce
- 1 cup light brown sugar
- 1 tablespoon water
Instructions
- Preheat and prepare rack: Adjust your oven rack to the upper-middle position and preheat the oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Dry wings: Use paper towels to pat the chicken wings dry thoroughly. This step is essential to achieve crispy skin.
- Season wings: In a small bowl, combine salt, black pepper, garlic powder, paprika, and baking powder. Sprinkle this seasoning mixture evenly over the wings, tossing to coat all pieces well.
- Arrange wings on rack: Place the wings skin-side up in a single layer on the prepared wire rack. Ensure they are spaced to allow air circulation for even cooking.
- Bake wings: Bake in the preheated oven on the upper-middle rack. Turn the wings every 20 minutes to promote even crisping and browning. Baking time will vary depending on wing size but may take up to 1 hour.
- Rest wings: Once crispy and browned, remove the wings from the oven and let them stand for 5 minutes.
- Prepare Buffalo sauce: In a medium saucepan over medium heat, combine Frank's Wings Hot Sauce, light brown sugar, and water. Stir continuously until the sugar dissolves completely. Remove from heat and allow the sauce to cool to room temperature.
- Toss wings in sauce: Transfer the rested wings to a large bowl and toss them thoroughly with the cooled Buffalo sauce to coat evenly.
Notes
- Drying the wings thoroughly before seasoning ensures a crispier texture when baked.
- Use aluminum-free baking powder to avoid any metallic taste.
- The sauce can be prepared ahead of time and refrigerated until ready to use.
- Turning wings every 20 minutes helps them brown evenly and crisp on all sides.
- Wingtips are discarded because they do not have enough meat and can burn during baking.