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Crispy Baked Buffalo Wings Recipe

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★★★★★

4.5 from 131 reviews

These Crispy Baked Buffalo Wings offer the perfect balance of crunchy skin and juicy meat, coated in a tangy, spicy buffalo sauce. Served alongside a creamy blue cheese dipping sauce and fresh carrot and celery sticks, this recipe is a healthier alternative to traditional fried wings without compromising on flavor.

Ingredients

Scale

Crispy Chicken Wings:

  • 1 kg (2.2 lbs) chicken wings
  • 2 level tbsp aluminium-free baking powder (must be baking powder, not baking soda)
  • ½ tsp salt (regular table salt)
  • ½ tsp pepper

Buffalo Wings Sauce:

  • 150 ml (2/3 cup) Frank’s hot sauce
  • 120 g (1/2 cup) unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic, peeled and minced
  • 1 tbsp honey
  • ¼ tsp salt

Blue Cheese Sauce:

  • 120 g (1/2 cup) sour cream
  • 3 tbsp mayonnaise
  • 75 g (1/3 cup) soft blue cheese (Roquefort or Saint Agur for milder taste)
  • ½ tbsp cider vinegar
  • ½ tsp Worcestershire sauce
  • Pinch dried parsley

To Serve:

  • 2 medium carrots, peeled and cut into 2-inch (5 cm) pieces
  • 2 sticks celery, cut into 2-inch (5 cm) pieces

Instructions

  1. Prepare the Wings: Preheat the oven to 120°C/250°F (fan). Place a rack on a large baking tray. Cut each chicken wing at the joint to separate into a mini wing and a drumette. Pat dry thoroughly with paper towels. Place wings in a large bowl and sprinkle with aluminium-free baking powder, salt, and pepper. Toss gently to coat evenly, then discard any excess coating.
  2. Low Temperature Bake: Arrange the wings skin side up in a single layer on the rack. They may touch, but should not overlap. Place the baking tray on the lower shelf of the oven and bake for 30 minutes. This low heat stage helps dry out the skin for extra crispiness.
  3. Crisp the Wings: After 30 minutes, increase the oven temperature to 220°C/425°F (fan). Rotate the tray for even cooking and bake for an additional 45-50 minutes until the wings are golden and crisp. Remove the wings from the oven and allow to cool slightly.
  4. Make Buffalo Sauce: While wings bake, combine Frank’s hot sauce, butter, cider vinegar, Worcestershire sauce, minced garlic, honey, and salt in a small pan. Heat over medium-high until it gently simmers, stirring frequently. Remove from heat and keep warm.
  5. Prepare Blue Cheese Sauce: In a bowl, mix sour cream, mayonnaise, soft blue cheese, cider vinegar, Worcestershire sauce, and dried parsley until smooth and well combined. Set aside for serving.
  6. Coat Wings & Serve: Toss the crispy baked wings in the warm buffalo sauce until thoroughly coated. Serve immediately with blue cheese sauce, carrot sticks, and celery sticks on the side for a classic wing experience.

Notes

  • Using baking powder (aluminium-free) instead of baking soda is essential for achieving the perfect crispy skin texture.
  • Thoroughly drying the wings before coating ensures the baking powder adheres properly and the skin crisps up.
  • The two-stage cooking process—starting low and finishing high—renders fat and crisps the skin without drying out the meat.
  • If you prefer a milder wing sauce, reduce the hot sauce or increase the honey slightly.
  • Blue cheese sauce can be made ahead and refrigerated to deepen flavors.
  • Serve with plenty of fresh vegetables like celery and carrot sticks for contrast and crunch.

Keywords: Buffalo wings, crispy baked wings, blue cheese sauce, chicken wings, buffalo sauce, healthy wings, party appetizer

Find it online: https://tastybella.com/crispy-baked-buffalo-wings-recipe/