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Crispy Baked Buffalo Wings

These Crispy Baked Buffalo Wings offer a tantalizing experience with every bite, featuring succulent wings coated in a spicy, buttery sauce and served with a creamy blue cheese dipping sauce.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the wings
  • 1000 g 1 kg chicken wings
  • 2 tbsp 2 level tbsp aluminium-free baking powder For extra crispiness
  • ½ tsp ½ tsp salt For seasoning
  • ½ tsp ½ tsp pepper For seasoning
For the Buffalo sauce
  • 150 ml 150 ml Frank’s hot sauce Adjust amount for desired spice level
  • 120 g 120 g unsalted butter Melted
  • 1 tbsp 1 tbsp cider vinegar
  • 1 tsp 1 tsp Worcestershire sauce
  • 2 cloves 2 cloves garlic (peeled and minced)
  • 1 tbsp 1 tbsp honey
  • ¼ tsp ¼ tsp salt
For the blue cheese sauce
  • 120 g 120 g sour cream
  • 3 tbsp 3 tbsp mayo
  • 75 g 75 g soft blue cheese (use Roquefort or Saint Agur) Choose for desired flavor intensity
  • ½ tbsp ½ tbsp cider vinegar
  • ½ tsp ½ tsp Worcestershire sauce
  • pinch dried parsley For garnish
Vegetable sides
  • 2 medium 2 medium carrots (peeled and cut into 2-inch pieces)
  • 2 sticks 2 sticks celery (cut into 2-inch pieces)

Method
 

Preparation
  1. Preheat the oven to 120C/250F (fan) and position a wire rack on a large baking tray.
  2. Cut each chicken wing at the joint, creating smaller mini wings and drumettes.
  3. Dry the chicken wings thoroughly with paper towels and place them in a large bowl.
  4. Add baking powder, salt, and pepper to the wings. Toss to ensure an even coating and discard any excess seasoning.
  5. Arrange wings on the rack, skin side up, ensuring they are in a single layer.
Baking
  1. Bake wings on the lower shelf of the oven for 30 minutes.
  2. After 30 minutes, increase the oven temperature to 220C/425F (fan), rotate the tray, and bake for another 45-50 minutes until golden brown and crispy.
  3. Allow wings to cool slightly before tossing them in your homemade Buffalo sauce.
Making the sauces
  1. For the Buffalo sauce, melt the unsalted butter in a saucepan with Frank’s hot sauce, cider vinegar, Worcestershire sauce, minced garlic, honey, and a pinch of salt. Allow the mixture to simmer gently while stirring, then turn off the heat.
  2. For the blue cheese sauce, mix sour cream, mayo, blue cheese, cider vinegar, Worcestershire sauce, and dried parsley in a separate bowl until smooth.
Serving
  1. Toss the crispy wings in the Buffalo sauce until generously coated.
  2. Serve with blue cheese dipping sauce and crunchy carrot and celery sticks.

Notes

For extra crispy wings, dry them thoroughly before seasoning. Use a rack for baking to ensure even crispiness. Variations in sauces, like teriyaki or honey garlic, are welcome.