Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings, split at joint; 2 tsp baking powder (aluminum-free); 1 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce); 4 tbsp unsalted butter, melted; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder (for sauce)

Crispy baked chicken wings tossed in a classic tangy, buttery buffalo sauce. Baking at high heat delivers a crunchy skin without deep-frying, making this the ultimate game-day appetizer.

80 minEasyServes 4420 cal/serving

AmericanAppetizerOvenStandardHigh ProteinLow CarbPork-FreeAlcohol-Free

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Ingredients

3 lbs chicken wings, split at joint
2 tsp baking powder (aluminum-free)
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce)
4 tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1/2 tsp garlic powder (for sauce)

Instructions

1

Line a rimmed baking sheet with foil and place a wire rack on top. Pat 3 lbs split at joint chicken wings very dry with paper towels - this is the key to crispy skin.
2

Toss the wings with 2 tsp baking powder (aluminum-free), 1 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper in a large bowl until evenly coated. Spread in a single layer on the rack, leaving space between each piece.
3

Refrigerate uncovered for at least 30 minutes (or up to overnight) to dry out the skin further.
4

Preheat oven to 425°F (220°C). Bake wings for 25 minutes. Flip each piece, then bake another 20-25 minutes until the skin is deeply golden and crispy. The internal temperature should reach 165°F (74°C).
5

While wings bake, whisk 1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce), 4 tbsp melted unsalted butter, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder (for sauce) together in a large bowl.
6

Transfer hot wings directly to the sauce bowl and toss vigorously to coat. Serve immediately with celery, carrots, and blue cheese or ranch dressing.

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Questions

What oven temperature does Buffalo Chicken Wings need?

For Buffalo Chicken Wings, the oven is set to 425 F (about 220 C) in step 4. The longest stretch at that heat is 25 minutes, in step 4. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What should Buffalo Chicken Wings look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the skin is deeply golden and crispy. A reading of 165 F on a thermometer settles it.

Why pat it dry first in Buffalo Chicken Wings?

Step 1 reads: "Pat 3 lbs split at joint chicken wings very dry with paper towels - this is the key to crispy skin." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for Worcestershire sauce in Buffalo Chicken Wings?

The entry for Buffalo Chicken Wings calls for 1 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Is Buffalo Chicken Wings spicy?

Moderately. The heat in Buffalo Chicken Wings comes from 1/2 cup Frank's RedHot sauce (or similar cayenne hot sauce). For a milder plate, halve the hot sauce; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Buffalo Chicken Wings low-carb?

A serving of Buffalo Chicken Wings carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

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