Super Bowl Sunday is almost here and if you’re planning on hosting a party, chances are you’re now scrambling to find recipes for all of your favorite Super Bowl Sunday snacks. And if you decided to make your own buffalo wings this year instead of ordering them, then the pressure is definitely on to get them just right.
This recipe focuses on baking the wings instead of frying them because 1) we’re trying to eat better this year and this is one way to satisfy our constant cravings for buffalo wings in a healthier way (at least that’s what we keep telling ourselves), and 2) we don’t have a deep fryer. But through lots of trial and error, we’ve finally figured out the secret to making crispy wings in the oven!
Good chicken wings start with good chicken. It took me awhile to realize this simple concept but it really does make a difference. We used to buy the jumbo pack of generic wings you get at the local grocery store but we realized it was next to impossible to get a crispy wing because the skin was way too thick and fatty, especially when you’re baking them vs. frying them. Now we prefer the Bell & Evans (or comparable) wings that you can get at your local Whole Foods. Yes, they are more expensive but what you get is chicken that is free of antibiotics, added water, or any other junk which is key to keeping them crispy when you’re baking them.
The baking rack is also something you can pick up on Amazon or your local Bed Bath and Beyond. It keeps the wings off the pan and out of the grease and lets air circulate around the wings, keeping them crispy throughout the baking process.
Also, you can easily sub any sauce or dry rub in place of the buffalo sauce. I usually throw some BBQ or teriyaki sauce on a few of them since those are my favorite but this recipe works well for making any flavor of wings!
Step 1: Pre-heat the oven to 475 degrees F. In a large mixing bowl, combine flour, paprika, garlic powder, chili powder, salt, and pepper and mix evenly. Pat the wings dry with a paper towel and toss them into the flour mixture until evenly coated. Using a sifter, shake off the excess flour and place onto a baking sheet with a baking rack. Space them evenly to avoid crowding the pan so they cook evenly.
Pro Tip: Line the baking pan with foil for an easy clean-up!
Step 2: Bake at 475 degrees F for 20 minutes and then reduce the heat to 350 and bake for an additional 30-40 minutes. While the wings are baking, start on the buffalo sauce. Melt the butter in a small sauce pan and combine hot sauce and garlic powder and stir. Reduce the heat and let simmer for 15-20 minutes.
Step 3: Right before serving, toss the wings in the sauce and coat them evenly. This will help keep the wings nice and crispy as the wings tend to get soggy after sitting in the sauce for awhile.
And there you have it, crispy baked chicken wings for any occasion!
- 2-3 pounds of chicken wings (Bell & Evans or comparable)
- 1 1/2 cups all purpose flour
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 1/2 cup Franks Red Hot (or other hot sauce)
- 1 stick of unsalted butter
- 1 tsp garlic powder
- Pre-heat the oven to 475 degrees F. In a large mixing bowl, combine flour, paprika, garlic powder, chili powder, salt, and pepper and mix evenly. Pat the wings dry with a paper towel and toss them into the flour mixture until evenly coated. Using a sifter, shake off the excess flour and place onto a baking sheet with a baking rack. Space them evenly and avoid crowding the pan so they cook evenly.
- Bake at 475 degrees F for 20 minutes and then reduce the heat to 350 and bake for an additional 30-40 minutes. While the wings are baking, start on the buffalo sauce. Melt the butter in a small sauce pan and combine hot sauce and garlic powder and stir. Reduce the heat and let simmer for 15-20 minutes.
- Right before serving, toss the wings in the sauce and coat them evenly.
- Pro Tip: Line the baking pan with foil for an easy clean-up!
Leave a Comment