My husband is totally a Buffalo wings kind of guy. I, on the other hand, am not. Mostly because I’m not a huge fan of Buffalo wings on the bone. I love a spicy boneless Buffalo wing dipped in blue cheese.
I’d love to be able to make these at home but smelling up my house with deep fried chicken isn’t something I’m too fond of. And I’ve never had great luck with baking chicken and achieving the same crispiness that a deep fryer can achieve until now! I was doing some reading about how to make crispier baked chicken wings and found that the secret ingredient is baking powder. You see, having a very dry skin on the wings will result in a crispier baked skin. The baking powder brings the moisture of the skin to the surface so that it can evaporate while it bakes. Really I could get technical here but that’s all you need to know.
Another pointer to achieving super crispy baked wings is to cook the wings at a lower temperature at first so that you can melt the fat and then turn up the heat to crisp it up! And in case you’re concerned, you won’t taste the baking powder at all!
While I wouldn’t resort to calling these ‘healthy’ wings, I will say that they are healthier than frying them up in hot oil. You’ll save on some of the fat and calories and you’ll really be impressed with the results of these Crispy Baked Buffalo Chicken Wings. I was so impressed that I even tried one on the bone and actually grabbed a second.
The real kicker here is to serve them with a sprinkle of fresh Blue Cheese Crumbles and a side of Original or Chunky Blue Cheese dressing for dipping. And don’t forget the celery and carrots to cool your mouth! Happy baking!