Baked buffalo wings are the perfect way to enjoy bold, spicy flavour with a lighter twist. Crispy on the outside and juicy on the inside, these oven-baked wings deliver everything you love about classic buffalo wings—without deep frying. They’re ideal for game days, parties, or anytime you’re craving a satisfying snack.
Buffalo Wings:
What makes baked buffalo wings so appealing is their simplicity and balance. With just a few ingredients and the right baking technique, you can achieve golden, crispy wings that soak up tangy buffalo sauce beautifully. Easy to prepare and impossible to resist, they’re a guaranteed crowd-pleaser.
History:
Buffalo wings originated in Buffalo, New York, in the 1960s, where they were traditionally deep-fried and tossed in a hot sauce and butter mixture. Quickly gaining popularity, they became a staple in sports bars and casual dining restaurants across the United States.As home cooking evolved and healthier methods gained attention, baked buffalo wings emerged as a popular alternative. They maintain the iconic flavor while offering a simpler, less oily cooking method.
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Baked Buffalo Wings
Ingredients
- 1 kg chicken wings, split and tips removed
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup hot sauce
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 220°C (425°F). Line a baking tray with foil and place a wire rack on top.
- Pat chicken wings completely dry with paper towels.
- Toss wings with baking powder, salt, and black pepper until evenly coated.
- Arrange wings in a single layer on the rack.
- Bake for 45–50 minutes, flipping halfway, until wings are golden and crispy.
- In a bowl, mix hot sauce, melted butter, and garlic powder.
- Toss baked wings in the buffalo sauce until well coated.
- Serve hot with celery sticks and dipping sauce if desired.
Notes
- Drying the wings well is key to crispiness.
- Use aluminum-free baking powder.
- A wire rack allows air circulation for even cooking.
- Adjust sauce quantity to taste.
- Best served immediately.
Tips for Buffalo Wings:
- For extra crispy wings, refrigerate uncovered for 1 hour before baking.
- Toss wings in sauce just before serving to keep them crisp.
- Add honey for a sweet-spicy variation.
- Serve with blue cheese or ranch dressing.
- Use parchment paper under the rack for easy cleanup.
FAQs for Buffalo Wings:
Q1: Can I make baked buffalo wings ahead of time?
They’re best fresh, but you can reheat them in the oven to restore crispiness.
Q2: Are baked wings as crispy as fried?
When prepared correctly, they’re very close in texture.
Q3: Can I air-fry buffalo wings?
Yes, air-fry at 200°C (400°F) for 20–25 minutes, shaking halfway.
Q4: Are buffalo wings very spicy?
Heat depends on the hot sauce used—adjust to your preference.
Q5: Can I use frozen wings?
Yes, but thaw and dry them thoroughly before baking.
Conclusion:
Baked buffalo wings are a delicious, healthier alternative to traditional fried wings. Crispy, spicy, and packed with classic flavour, they’re easy to make at home and perfect for any gathering where great food and good times come together.