HOW TO MAKE CRISPY BUFFALO WINGS IN THE OVEN

Buffalo chicken wings are probably the most American thing. I mean almost everyone in America is a sucker for a chicken wing. And it doesn’t matter if it’s summer picnic day, game day or just grilling at home. Everybody loves some chicken wings. I will show you that with a special ingredient, that almost everybody has in their kitchens, can get crispy wings in the oven.

Chicken Wing

Chicken wings are made up of TIP, FLAT/WINGETTE and DRUMETTE. Tip is the part that has the least meat and its dries or burns when cooked. So it is cut off and discarded for chicken stock. But drumette and flat/wingette we love the most. I personally love wingette. Drumette has one bone and it looks like a little tiny chicken leg. While wingette has two bones attached together by cartilage. I like that crunchy cartilage, it gives jucines and crunch to the wingette.

Buffalo wing

Buffalo wings are American cuisine. Is unbreaded, deep fried then coated or dipped in sauce consisting of vinegar based and cayenne pepper and melted butter prior serving. And according to wikipedia, buffalo wings first originated at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were inexpensive and undesirable, primarily being used for stock or soup. There are several stories where buffalo wings came from, history is good but to me all it matters that it is delicious finger food.

How and with what do you eat buffalo wings?

Well cooked chicken wings will have bones come out clean. And that’s how you want them. You can deep fry, bake, grill and boil them. But I like them baked and grilled. Grilling is delicious, you get that smoky flavor, that’s if you use a wood charcoal grill. Baking in the oven is almost like using an air fryer. You get that crispy texture without excessive oil. 

You can use any kind of spice can be used to marinade chicken wings. The classic one is salt and freshly ground black pepper. My favorite is SPG (salt, pepper and garlic powder) and if I’m cooking them in the oven I like to use a little bit of smoked sweet paprika for that smoky flavor. After cooking them, they could be just dipped into the sauce or can be coated with sauce and put back on a grill or in to the oven and cooked for a few more minutes. That way they get that appetizing caramelized look to them. 

There are many ways of cooking chicken wings. You can even cook them with tips attached, they’ll be nice and crispy like a chip. Just make sure that the tip doesn’t burn. Cooking in the oven, you need a little bit of oil that would help for rub to stick and baking powder. I don’t know how but baking powder gets wings crispy in the oven. Don’t worry you won’t taste any baking powder. 

Lets go and make some wings

Enjoy and CHEERS!!!

Check out my other recipes

Buffalo Chicken Wings

DAD the COOK

This recipe is what I and my family likes. You can adjust the flavor to your liking. I like 50/50 Franks Red Hot wing sauce and Franks red hot Chile and Lime sauce. This Gives nice flavor and heat. But if you don't like the ratio, change it.

5 from 1 vote

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Prep Time 5 mins

Cook Time 1 hr

Broil 5 mins

Total Time 1 hr 10 mins

Course Appetizer

Cuisine American

Servings 9 servings

Equipment

• Mixing bowls small and large
• Mixing spoon
• Kitchen tongs
• Baking sheet with rack (rack is optional you just won't get crispy wing al the way around)
• Oven thermometer (optional)
• Parchment paper or foil if not using cookie rack (optional)

Ingredients

  

• 3-4 lbs Chicken wings if they now precut, cut them in to flat and drumette
• 1 tbsp Aluminum free baking powder
• ½ tsp Salt Note: if not using any sauce for glazing then adjust saltiness to your taste
• 2 tsp Garlic powder
• 2 tsp Freshly ground black pepper
• 1 tsp Paprika
• 1 tsp Smoked paprika
• 1 tbsp Olive oil

Buffalo Sauce

• ¼ cup Franks red hot wing sauce
• ¼ cup Franks red hot Chile and Lime sauce
• ¼ cup unsalted butter melted
• 1-2 tbsp Honey, white sugar, brown sugar or your favorite sweetener adjust sweetness to your liking

Instructions

 

• Preheat oven to 450º. I use internal temperature thermometer, I don't trust original settings.
• In a small bowl combine all the dry ingredients, salt, pepper, paprika, smoked paprika, garlic powder and baking powder. Mix it through until well combined.
• Pat dry wings and if you have to trim the tip, do so at this point
• Put all wings in to large mixing bowl
• Add Olive oil and mix it through. Oil is needed so rub stick to the wings
• Add rub to wings and mix it until every wing is coated with rub
• Line the baking sheet with aluminum foil or parchment paper if not using cookie rack
• Lay wings skin down first on to baking sheet
• And bake for 30 minutes
• After 30 minutes flip wings and cook for 20-30 minutes
• If bone comes out clean then wings are cooked through
• In saucepan melt butter and add hot sauce and honey or sugar. Get it hot mixing so sugar won't bunt, but don't boil
• Return wing to clean bowl and add sauce and mix it through until every wing is coated
• At this time you are done and enjoy your delicious Buffalo Wings. But you can go one step further
• Return wings skin up to clean baking sheet and broil them for 3-5 minutes so the sauce can thicken up and get sticky
• Return wings back to the bowl and give them another coat with Franks Red Hot
• Plate and enjoy with your favorite dipping sauce and celery. CEERS

Notes

Here are all the links to the equipment I used to make this recipe

Mixing Bowls

Kitchen Tongs

Baking Sheet with Rack

Oven Thermometer

Parchment paper

Foil

Keyword buffalo wings, chicken buffalo wings, chicken wings, finger food, finger food appetizer