Oven-Fried Buffalo Wings
Oven-Fried Buffalo Wings
Ingredients
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips removed
- 2 teaspoons kosher salt
- 4 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
For the Buffalo Sauce
- 2 garlic, cloves, minced
- 4 tablespoons unsalted butter
- 4 tablespoons Frank's RedHot sauce
For Serving
- 2 stalks celery, cut into sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
Take the chicken wings out of their packaging. Place the raw chicken wings on a baking sheet lined with parchment paper. Use paper towels to thoroughly pat dry the skin of the chicken wings, removing as much moisture as possible.
⏱️ 5 min
- 2
Transfer the dried chicken wings to a large mixing bowl. Add the kosher salt, cornstarch, and baking powder. Toss the wings vigorously until they are evenly coated with the mixture.
⏱️ 5 min
- 3
Place a wire rack inside a clean baking sheet. Arrange the coated chicken wings on the wire rack, ensuring they are not touching each other. Place the baking sheet with the wings, uncovered, in the refrigerator overnight (at least 8 hours). This step is crucial for drying out the skin and achieving maximum crispiness.
⏱️ 5 min•🌡️ 35
- 4
Preheat your oven to 450°F. If your oven has a convection setting, use it.
⏱️ 15 min•🌡️ 450
- 5
Transfer the wings from the wire rack back into a clean mixing bowl. Drizzle with vegetable oil and toss to lightly coat each wing. Return the oiled wings to the wire rack on the baking sheet, arranging them with the side containing the most skin facing upwards.
⏱️ 5 min
- 6
Place the baking sheet in the preheated 450°F oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 450
- 7
While the wings are baking, prepare the buffalo sauce. Mince the garlic cloves. In a small saucepan or skillet, melt the unsalted butter over moderate heat. Add the minced garlic to the melted butter and let it infuse for 2-3 minutes, stirring occasionally.
⏱️ 5 min
- 8
Add the Frank's RedHot sauce to the pan. Stir the butter, garlic, and hot sauce together to create the basic wing sauce. Keep warm over very low heat or set aside.
⏱️ 2 min
- 9
After the initial 20 minutes of baking, carefully remove the wings from the oven. Using tongs, flip each wing over to crisp both sides. Return the flipped wings to the oven for a further 20 minutes, or until golden brown, blistered, and very crispy.
⏱️ 20 min•🌡️ 450
- 10
Transfer the hot, crispy wings to a clean large mixing bowl. Pour the prepared buffalo sauce over the wings. Toss thoroughly until all the wings are completely coated with the sauce.
⏱️ 3 min
- 11
Transfer the buffalo wings to a serving plate. Serve immediately with celery sticks and blue cheese dressing.
Kitchen Tools
Nutrition Facts (per serving)
Oven-Fried Buffalo Wings
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips removed
- 2 teaspoons kosher salt
- 4 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
For the Buffalo Sauce
- 2 garlic, cloves, minced
- 4 tablespoons unsalted butter
- 4 tablespoons Frank's RedHot sauce
For Serving
- 2 stalks celery, cut into sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
Take the chicken wings out of their packaging. Place the raw chicken wings on a baking sheet lined with parchment paper. Use paper towels to thoroughly pat dry the skin of the chicken wings, removing as much moisture as possible.
⏱️ 5 min - 2
Transfer the dried chicken wings to a large mixing bowl. Add the kosher salt, cornstarch, and baking powder. Toss the wings vigorously until they are evenly coated with the mixture.
⏱️ 5 min - 3
Place a wire rack inside a clean baking sheet. Arrange the coated chicken wings on the wire rack, ensuring they are not touching each other. Place the baking sheet with the wings, uncovered, in the refrigerator overnight (at least 8 hours). This step is crucial for drying out the skin and achieving maximum crispiness.
⏱️ 5 min•🌡️ 35 - 4
Preheat your oven to 450°F. If your oven has a convection setting, use it.
⏱️ 15 min•🌡️ 450 - 5
Transfer the wings from the wire rack back into a clean mixing bowl. Drizzle with vegetable oil and toss to lightly coat each wing. Return the oiled wings to the wire rack on the baking sheet, arranging them with the side containing the most skin facing upwards.
⏱️ 5 min - 6
Place the baking sheet in the preheated 450°F oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 450 - 7
While the wings are baking, prepare the buffalo sauce. Mince the garlic cloves. In a small saucepan or skillet, melt the unsalted butter over moderate heat. Add the minced garlic to the melted butter and let it infuse for 2-3 minutes, stirring occasionally.
⏱️ 5 min - 8
Add the Frank's RedHot sauce to the pan. Stir the butter, garlic, and hot sauce together to create the basic wing sauce. Keep warm over very low heat or set aside.
⏱️ 2 min - 9
After the initial 20 minutes of baking, carefully remove the wings from the oven. Using tongs, flip each wing over to crisp both sides. Return the flipped wings to the oven for a further 20 minutes, or until golden brown, blistered, and very crispy.
⏱️ 20 min•🌡️ 450 - 10
Transfer the hot, crispy wings to a clean large mixing bowl. Pour the prepared buffalo sauce over the wings. Toss thoroughly until all the wings are completely coated with the sauce.
⏱️ 3 min - 11
Transfer the buffalo wings to a serving plate. Serve immediately with celery sticks and blue cheese dressing.