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Oven-Baked Chicken Wings in Buffalo Sauce | Dishin' With Darla
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Crispiest Oven-Baked Chicken Wings

Do you love oven-baked chicken wings, but would like a crispier skin? It's cold outside and you just don’t feel like firing up the grill? Here is your solution!
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Servings: 24 wings

Equipment

  • Wire rack (if you don’t want wings to sit in the expelled chicken fat)
  • 1" tall pan (if you want wings cooked in the expelled fat)

Ingredients

  • 24 chicken wings
  • 1 T baking powder (aluminum-free if possible)
  • 1 T salt
  • 1 t garlic powder (optional)
  • 1 t white pepper (optional)
  • 1 c buffalo sauce (see below for my recipe)

Instructions

  • Preheat oven to 250 degrees
  • Pat and dry wings with a paper towel, then place in large bowl
  • Mix together baking powder and salt. Add other dry seasonings if desired in a small bowl and mix thoroughly
  • Sprinkle into the bowl with wings tossing constantly so all wings and sides get lightly coated
  • Lightly pat mixture on wings. They should not look white. LIGHTLY!
  • Place in pan and bake on 250 degrees for 30 minutes
  • Increase heat to 400 degrees and cook another 30-40 minutes depending on the size of the wing (this is the step where if you want to put on a dry sauce you could remove, toss and put back in the oven!
  • Remove Wings and toss in a warmed sauce such as Buffalo, but again at this point anything works: Sweet Chili, BBQ, teriyaki…….anything.
  • ENJOY!

Notes

Optional:
I often make my own Buffalo sauce!
1 c Hot Sauce (Franks Red Hot is very good)
6 T of butter (not margarine)
Cayenne Pepper -to taste, start with ¼ t and add from there
½ t white pepper (or black)
4 t of white vinegar
Minced jalapeno or habanero peppers (for the truly bold and ready for HOT!!!)
¼ t of fresh minced garlic
Melt butter on low - do NOT burn. Add garlic and peppers. Saute and minute or two. Add remaining ingredients. Easy!