Truly Crispy Oven Baked Buffalo Wings
Delicious and easy to prepare buffalo wings baked to crispy perfection with a spicy sauce, perfect for game days and gatherings.
Ingredients
For the Wings
- 4 lb chicken wings, wingettes & drumettes Note 1
- 5 teaspoons baking powder NOT baking soda / bi-carb soda (Note 2)
- ¾ teaspoon kosher salt not table salt, too fine
- 4 tablespoons unsalted butter, melted
- ½ cup Frank’s Original Red Hot Sauce Note 3
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- ½ cup crumbled blue cheese, softened Gorgonzola is recommended
- ½ cup sour cream
- ¼ cup mayonnaise preferably whole-egg
- 1 clove small garlic, minced
- 1 – 3 tablespoons milk
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- Black pepper
- Celery sticks
- Lots of beer!
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels to help them get crispy.
- In a bowl, mix the baking powder, kosher salt, and pepper. Toss the wings in the mixture until they are well-coated.
- Place the wings in a single layer on the wire rack.
Baking
- Bake for 40-45 minutes, flipping them halfway through, until the chicken is cooked and the skin is crispy.
Sauce Preparation
- In a saucepan over low heat, combine the melted butter, Frank’s hot sauce, brown sugar, and additional salt. Stir until blended.
Coating the Wings
- Once the wings are done, place them in a large bowl and pour the buffalo sauce over them. Toss until they are evenly coated.
Blue Cheese Dip Preparation
- In another bowl, mix the blue cheese, sour cream, mayonnaise, garlic, milk, lemon juice, and salt. Stir until smooth.
Serving
- Serve the wings hot with the blue cheese dip on the side, along with celery sticks and your favorite beer.
Notes
Ensure you dry the wings well for crispiness. Using a wire rack is essential for air circulation. You can adjust the hot sauce according to your spice preference. Store any leftovers in an airtight container in the fridge for up to 2 days.