Description
This recipe for Crispy Buffalo Wings delivers perfectly baked, golden and crunchy chicken wings coated in a spicy homemade buffalo sauce. Accompanied by a creamy, tangy ranch dressing made from scratch, these wings are ideal for game day, parties, or any casual gathering. The wings are seasoned with a simple spice blend and baking powder to enhance crispiness without frying, then baked in the oven for a healthier yet deliciously crunchy outcome.
Ingredients
Chicken Wings
- 3 lbs chicken wings & drumettes (medium to large size)
- 1 tbsp baking powder
- 1 tsp kosher salt (*if using table salt, use 1/2 tsp)
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Buffalo Sauce
- 1/3 cup Frank’s Red Hot sauce
- 3 tbsp butter
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- Tabasco sauce (about 10 dashes or to taste)
Ranch Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tbsp whole milk
- 1/4 tsp dried parsley
- 1/4 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp sea salt
- 1 tsp lemon juice
- Pinch black pepper
Instructions
- Optional Prep – Dry the Wings: Place chicken wings on a wire rack in the refrigerator overnight to remove excess moisture for crispier results.
- Make the Ranch Dressing: Combine mayonnaise, sour cream, dried parsley, dill, garlic powder, onion powder, sea salt, black pepper, and lemon juice in a bowl. Slowly add whole milk while mixing until desired consistency is reached. Refrigerate until serving.
- Prepare Buffalo Sauce: Melt butter in a small saucepan over medium-low heat. Add Frank’s Red Hot sauce, dijon mustard, Worcestershire sauce, and desired amount of Tabasco sauce (approximately 10 dashes). Stir and heat for a couple of minutes, then set aside.
- Season the Wings: In a large bowl, mix baking powder, kosher salt, garlic powder, and pepper. Pat wings dry with paper towels, then toss them in the seasoning mixture until evenly coated.
- Arrange Wings for Baking: Place seasoned wings on a wire rack set over a baking sheet, leaving at least 1 inch of space between each wing for air circulation.
- Bake First Side: Preheat the oven to 450°F. Position the rack higher than middle but not at the very top. Bake wings for 30 minutes.
- Flip and Continue Baking: Flip the wings over and bake for an additional 20-25 minutes more, until wings are golden and crispy. Adjust time slightly depending on wing size and oven.
- Coat Wings in Buffalo Sauce: Reheat the prepared buffalo sauce. Toss wings thoroughly in the sauce until fully coated. Alternatively, serve wings plain to keep them crispy and dip into sauce individually.
- Serve: Plate the wings with the ranch dressing and fresh carrot and celery sticks for a classic buffalo wing experience.
Notes
- Using baking powder (not baking soda) helps create an ultra-crispy skin without frying.
- Resting wings overnight uncovered in the fridge draws out moisture, improving crispiness.
- Adjust salt in seasoning based on personal taste, especially if buffalo sauce is applied.
- The buffalo sauce heat level can be customized by adding more or less Tabasco.
- Keeping wings separate on the rack ensures even cooking and crispiness.
- Serving wings ‘naked’ with dipping sauce maintains maximum crispiness longer.
- Prep Time: 10 minutes (plus optional overnight drying)
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
