Buffalo-Style Crispy Baked Chicken Wings
These crispy baked chicken wings tossed in spicy buffalo sauce and miso butter are arguably one of the most delicious ways to enjoy chicken. Serve ‘em up with some ranch and veggies for a satisfying game day treat.
Football season is right around the corner, which means my husband will be streaming American football games in Singapore each and every chance he gets. While I’ve warmed up to the game, I still wouldn’t classify myself as a fan—and I often find myself catching up on my food magazines on the couch while he watches.
However, one aspect of football season I love is…THE FOOD. Chili, pulled pork, queso! ALL THE FOODS! I love feeding people and game days are often the best excuse to take a break from my regular Sunday meal prep routine and make a bunch of food we don’t normally eat throughout the week, like these crispy baked chicken wings.
I guarantee after making these wings you’ll be adding them to your roster for the entire season. Look at me making sports references, like, WOW!
How to Make Crispy Baked Chicken Wings
Baked chicken wings don’t have to be the rubbery, slimy disappointment you’re used to. And you also don’t need to stink up your kitchen deep frying wing after wing to enjoy that crunchy goodness we all know an love. There is a happy medium! The secret? Baking powder. Who knew!
Baking powder creates a chemical reaction on the surface of the chicken skins, which helps to promote the crisping and browning you would typically get from frying. Let’s give science a round of applause! Want to know more? Check out this article from Bon Appetit.
Start by tossing your wings in a combo of baking powder, salt, pepper and a few more spice (see details below) until they’re evenly coated.
Next, place a wire baking rack on top of a large baking sheet; spray the rack with cooking spray to prevent sticking. Transfer the wings to the greased baking rack, evenly spacing them out so none of the wings are touching. This will also help with the browning process.
You may be wondering why I don’t just place the chicken wings directly on a baking sheet, and the reason it this: we don’t want no soggy wangs. In my experience, baking the wings directly on a baking sheet results in soggy wings as the chicken cooks and the skin renders fat. We don’t want that. Baking the wings on a wire rack allows the fat to drip away from the wings vs. pooling around them.
Bake the chicken wings on the middle rack of a 400ºF preheated oven until the wings are browned and crispy, about 40-50 minutes, depending on your oven.
While the baked chicken wings are still hot, transfer them to a large bowl and toss with miso butter (you could also use regular butter, but I had leftover miso butter I needed to use up) and a generous glug of Frank’s RedHot Buffalo Wing sauce. Serve the wings with your fav creamy sauce, like yogurt ranch dip (literally just Greek yogurts + a bit of dry ranch seasoning) or creamy blue cheese, and veggies!