Crispy Oven-Baked Buffalo Wings
Crispy Oven-Baked Buffalo Wings
Ingredients
For the Crispy Wings
- 2 pounds chicken wings, pat dry thoroughly
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1/2 teaspoon salt, or to taste, considering seasoning blend
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- cooking oil spray, as needed
For the Homemade Buffalo Sauce
- 1/2 cup buffalo sauce, (e.g., Frank's RedHot Buffalo Wing Sauce)
- 1/2 cup unsalted butter, melted
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- ranch dressing, as needed, for dipping
- carrot sticks, as needed
- celery sticks, as needed
- fries, as needed
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with foil or parchment paper and place a wire rack on top. Ensure the chicken wings are thoroughly patted dry with paper towels; this is crucial for crispiness.
⏱️ 5 min•🌡️ 425
- 2
In a large metal mixing bowl, combine the dried chicken wings with Tony Chachere's Original Creole Seasoning, salt, chili powder, smoked paprika, garlic powder, black pepper, cornstarch, and baking powder. Mix thoroughly by hand, ensuring every wing is evenly coated. If the wings appear 'pale', add a bit more seasoning to your preference.
⏱️ 5 min
- 3
Arrange the seasoned wings in a single layer on the prepared wire rack, making sure there is space between each wing for even cooking. Place them skin side down. Lightly spray the wings with cooking oil.
⏱️ 3 min
- 4
Bake the wings in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 425
- 5
While the wings are baking, prepare the buffalo sauce. In a small saucepan over medium-low heat, combine the buffalo sauce, melted butter, honey, garlic powder, Worcestershire sauce, and white vinegar. Stir continuously until the sauce is well combined and gently simmering. Remove from heat and stir in the black pepper.
⏱️ 7 min
- 6
After the initial 20 minutes, remove the wings from the oven. Carefully flip each wing over. Lightly spray them with a little more cooking oil. Return the wings to the oven and continue baking for an additional 30 minutes, or until they are golden brown and crispy.
⏱️ 30 min•🌡️ 425
- 7
Once the wings are fully cooked and crispy, transfer them to a clean large metal bowl. Pour the prepared buffalo sauce over the wings and toss until they are completely drenched and coated. Serve immediately with optional ranch dressing, carrot sticks, celery sticks, and fries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Oven-Baked Buffalo Wings
Ingredients
For the Crispy Wings
- 2 pounds chicken wings, pat dry thoroughly
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1/2 teaspoon salt, or to taste, considering seasoning blend
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- cooking oil spray, as needed
For the Homemade Buffalo Sauce
- 1/2 cup buffalo sauce, (e.g., Frank's RedHot Buffalo Wing Sauce)
- 1/2 cup unsalted butter, melted
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- ranch dressing, as needed, for dipping
- carrot sticks, as needed
- celery sticks, as needed
- fries, as needed
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with foil or parchment paper and place a wire rack on top. Ensure the chicken wings are thoroughly patted dry with paper towels; this is crucial for crispiness.
⏱️ 5 min•🌡️ 425 - 2
In a large metal mixing bowl, combine the dried chicken wings with Tony Chachere's Original Creole Seasoning, salt, chili powder, smoked paprika, garlic powder, black pepper, cornstarch, and baking powder. Mix thoroughly by hand, ensuring every wing is evenly coated. If the wings appear 'pale', add a bit more seasoning to your preference.
⏱️ 5 min - 3
Arrange the seasoned wings in a single layer on the prepared wire rack, making sure there is space between each wing for even cooking. Place them skin side down. Lightly spray the wings with cooking oil.
⏱️ 3 min - 4
Bake the wings in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 425 - 5
While the wings are baking, prepare the buffalo sauce. In a small saucepan over medium-low heat, combine the buffalo sauce, melted butter, honey, garlic powder, Worcestershire sauce, and white vinegar. Stir continuously until the sauce is well combined and gently simmering. Remove from heat and stir in the black pepper.
⏱️ 7 min - 6
After the initial 20 minutes, remove the wings from the oven. Carefully flip each wing over. Lightly spray them with a little more cooking oil. Return the wings to the oven and continue baking for an additional 30 minutes, or until they are golden brown and crispy.
⏱️ 30 min•🌡️ 425 - 7
Once the wings are fully cooked and crispy, transfer them to a clean large metal bowl. Pour the prepared buffalo sauce over the wings and toss until they are completely drenched and coated. Serve immediately with optional ranch dressing, carrot sticks, celery sticks, and fries.
⏱️ 5 min