Chicken
Buffalo Wings

Buffalo wings might just be one of the best appetizer recipes ever created. Spicy wings deliver when you're craving something crunchy, spicy and saucy. Swimming in your favorite buffalo wing sauce or garlic parmesan sauce.

This easy baked chicken wings appetizer recipe uses a tried and true method that results in an ultra-crispy buffalo wings recipe. You will hardly believe that these chicken wings are baked and not fried.

Chicken Wings with Blue Cheese Sauce RecipeChicken Wings with Blue Cheese Sauce Recipe

Extra crispy baked buffalo wings!

Making this recipe for extra crispy baked chicken wings uses a method developed by Cook's Illustrated. This technique for cooking chicken wings can be used no matter what type of wing sauce you plan to use.

What you'll like about this chicken wings recipe.

  • These hot wings are baked and not fried, which means you won't get any of the mess calories that come from frying.
  • This wings recipe uses no flour, so not only are they gluten-free, but they are low carb.

Baked Chicken Wings

The secret to cooking the crispiest wings is to make sure the skin of the chicken is as dry as possible. Removing moisture from the chicken allows the fat in the skin to crisp up.

Baked chicken wingsBaked chicken wings

What you will need

  • Chicken wings. 3 to 4 pounds chicken wings, dried as much as possible.
  • Baking powder. I usually recommend about 1 tablespoon of baking soda for every pound of wings. Do not substitute baking soda.
  • Buffalo sauce. Toss the wings with your favorite hot sauce. Franks Red Hot Sauce is always a classic.
  • Sauce with Gorgonzola. A cool, creamy blue cheese sauce or blue cheese dressing is the perfect sauce for spicy wings.
  • Celery. Crispy celery and carrot sticks are a delicious, crunchy side dish to serve with

How to Cook Chicken Wings

  1. Season with yeast. Yeast is the secret to extra crispy baked wings. We recommend drying the wings with paper towels first and then sprinkling them with a generous amount of baking soda. This step ensures that the wings are perfectly dry before cooking.
  2. Cook over low heat, then over high heat. The wings are first cooked at a low temperature on the bottom shelf of the oven, which removes even more moisture and begins to draw the fat out of the chicken's skin. Then cook at a higher temperature which crisps the skin to perfection.

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