How to Make Crispy Baked Chicken Wings

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!

Crispy Baked Buffalo Chicken Wings

Serves 8 | Finish in 1 hour 25 minutes
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You can easily make crispy chicken wings at home without the use of a deep fryer! Also... they taste delicious.

Ingredients

4 lb chicken wings
2 tbsp baking powder
1 teaspoon salt
4 tbsp unsalted butter, melted
½ cup Frank’s Original Red Hot Sauce
Litehouse Original or Chunky Blue Cheese dressing
1/3 cup Litehouse Blue Cheese Crumbles
Celery and Carrots to serve

Directions

Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
Preheat the oven to 250 degrees F. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
Place the wings in a large zip closure bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
Line the tray with foil. Spray the rack on the baking tray with oil. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
Then move the tray up to the higher shelf and turn the oven up to 425 degrees F. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very crispy.
While the wings are baking, whisk together the butter and hot sauce. Keep warm or reheat just prior to using.
Toss with Hot Sauce and sprinkle immediately with Blue Cheese Crumbles. Serve with Blue Cheese dressing, carrots and celery sticks.


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