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Loading...Crispy baked chicken wings tossed in a buttery hot sauce glaze, served with cool blue cheese dressing and crunchy celery. Born in Buffalo, New York, these tangy, spicy wings are the ultimate crowd-pleasing appetizer.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 4 gCarbs
- 0 gFiber
- 1 gSugar
- 38 gProtein
- 1240 mgSodium
- 350 mgPotassium
- 85 mgCalcium
- 2 mgIron
- 5 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the wings
- 2.5 lb chicken wings, separated at joints, tips discarded
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon avocado oil
For the buffalo sauce
- 1/2 cup Frank's RedHot sauce
- 4 tablespoons unsalted butter, melted
- 1 teaspoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For serving
- 1/2 cup blue cheese dressing
- 4 celery stalks, cut into sticks
- 1 large carrot, cut into sticks
- 2 tablespoons chopped fresh chives
Directions
- Pat the chicken wings thoroughly dry with paper towels, then place them in a large bowl. Sprinkle with baking powder, salt, and pepper, and toss until every piece is evenly coated.
- Arrange the wings on a wire rack set over a rimmed baking sheet in a single layer, ensuring they do not touch. Refrigerate uncovered for at least 1 hour, or up to overnight, to dry the skin.
- Preheat the oven to 425°F (220°C). Drizzle the wings lightly with avocado oil and bake for 35 to 40 minutes, flipping halfway through, until the skin is deeply golden and crisp and the internal temperature reaches 175°F.
- While the wings bake, whisk together the hot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and onion powder in a small saucepan. Warm gently over low heat for 3 minutes until fully combined.
- Transfer the hot wings to a large mixing bowl and pour the warm buffalo sauce over them. Toss gently until each wing is glossy and evenly coated.
- Arrange the sauced wings on a serving platter and garnish with fresh chives. Serve immediately with blue cheese dressing and celery and carrot sticks on the side.
Cook’s Notes
- Patting the wings very dry and using baking powder is the secret to ultra-crispy oven-baked wings without frying.
- For extra heat, add a few dashes of cayenne pepper or a splash of habanero hot sauce to the buffalo glaze.
- Always toss the wings in sauce right before serving so the skin stays crisp rather than soggy.
- Make sure to use aluminum-free baking powder to avoid a metallic taste on the finished wings.
- Serve with extra lemon wedges if you like a bright acidic contrast to the rich sauce.
