Truly Crispy Oven Baked Buffalo Wings (Print Version)
# Ingredients:
→ Crispy Baked Wings
01 -
2 kg chicken wings, separated into wingettes and drumettes
02 -
5 teaspoons aluminium-free baking powder
03 -
0.75 teaspoons kosher salt
→ Buffalo Sauce
04 -
60 grams unsalted butter, melted
05 -
120 millilitres Frank’s Original Red Hot Sauce
06 -
1 tablespoon brown sugar
07 -
0.25 teaspoons kosher salt
→ Blue Cheese Dip
08 -
125 grams crumbled blue cheese, softened
09 -
120 millilitres sour cream
10 -
60 millilitres whole-egg mayonnaise
11 -
1 small garlic clove, minced
12 -
15–45 millilitres milk
13 -
2 tablespoons lemon juice
14 -
0.5 teaspoons kosher salt
15 -
Freshly ground black pepper, to taste
→ To Serve
16 -
Celery sticks
# Instructions:
01 -
Lay the separated chicken wings on a rack over a baking tray and refrigerate uncovered overnight to dry, or pat thoroughly with paper towels if preparing immediately.
02 -
Set the oven to 120°C and position oven racks in the lower and upper quarters.
03 -
Line a large baking tray with foil, place a wire rack on top, and lightly spray the rack with cooking oil.
04 -
In a large mixing bowl, combine wings with baking powder and kosher salt, tossing thoroughly by hand to ensure uniform coverage.
05 -
Arrange the wings skin side up on the prepared rack, ensuring they fit snugly, and bake on the lower oven shelf for 30 minutes.
06 -
Move the tray to the upper shelf and raise the oven temperature to 220°C. Continue baking for 40 to 50 minutes, rotating the tray halfway through, until wings are deep golden brown with an exceptionally crisp skin.
07 -
Whisk together melted butter, hot sauce, brown sugar, and salt in a small bowl until sugar dissolves. Keep warm.
08 -
Combine blue cheese and sour cream in a bowl, mashing until smooth. Blend in mayonnaise, garlic, lemon juice, salt, and pepper. Stir in milk to achieve desired consistency. Chill until needed; remove from refrigerator 15 minutes before serving.
09 -
Transfer the hot, baked wings to a large clean bowl. Pour over Buffalo sauce and toss to coat thoroughly. Alternatively, serve sauce on the side as a dip.
10 -
Arrange wings on a platter accompanied by celery sticks and blue cheese dip. Serve immediately for optimal crispness.
# Notes:
01 -
Using aluminium-free baking powder yields a more neutral flavour and avoids any aftertaste often associated with regular baking powders.
02 -
Wings crisp best when completely dry before baking; overnight chilling is recommended but patting dry works in a pinch.
03 -
The initial low-temperature bake helps render fat without overcooking, ensuring juicy meat and ultra-crisp skin.
04 -
Frank’s Red Hot Sauce provides classic Buffalo flavour, but any quality cayenne hot sauce or even sriracha may be substituted with an added touch of sugar.
05 -
Leftover wings are best reheated in a hot oven to restore their crispiness. Avoid tossing with sauce before storage for best results.