Baked Buffalo Wings

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These baked buffalo wings are juicy, crispy, saucy, and the perfect party food. And healthier than regular buffalo wings!

If you didn’t serve chicken wings for the Super Bowl did it even really happen?

I mean, it’s pretty much mandatory right? Well I’ve got you covered with this super easy recipe for crispy baked buffalo wings.

Yep, you heard me right. CRISPY BAKED buffalo wings. They bake up tender and juicy in the inside with a crispy outer coating that soaks up all that tangy buffalo sauce.

The crispiness is thanks to dredging the chicken wings in seasoned corn starch. As the wings bake, the skin begins to render and mix with the corn starch and it creates this wonderfully golden brown crispy crust.

I was inspired to use corn starch for these baked buffalo wings because of the way I used to make chicken fingers for my boys when they were little.

I would soak the chicken tenders in buttermilk, then dredge them in a combo of corn starch and panko bread crumbs. I would fry them in a little bit of oil and it would always yield the crispiest crust, perfect for picky little eaters.

Well, that corn starch trick paid off then and continues to do so today. It’s also the perfect way to soak up all that glorious spicy buffalo sauce. The sauce clings to the chicken wings but the coating doesn’t turn to mush.

While a chicken wing will never be considered health food, baking them does make them healthy-ish, or maybe just healthier. You won’t for a second miss the frying, and baking them is not only easier, but a cinch to clean up too!

Now this recipe makes plenty of buffalo sauce because I’m nuts for a saucy wing. If you prefer your wings a little less saucy, reserve some sauce and serve it alongside for dipping.

While you’re at it, be sure to serve your baked buffalo wings with lots of crunchy celery and creamy blue cheese dressing for dunking. And of course, serve them for the Super Bowl!

Let’s make baked Buffalo wings

1. Mix the corn starch with seasonings and toss the wings into the corn starch mixture. Lay them on a lined sheet tray, not touching.
2. Bake the wings at 400 F, then flip the wings and rotate the pan.
3. Continue to bake until the chicken wings are golden brown and crisp.
4. Toss the baked wings into the buffalo sauce until they’re well coated and serve.

Tips for success

• Be sure to line your sheet tray so the wings don’t stick to the pan.
• Flip the wings a couple times so they bake and brown evenly. 
• The wings will take anywhere from 45 mins to 1 hour to bake, depending on their size. You can check the temperature with an instant read thermometer if you’re unsure if they’re cooked through.
• The skin should render a bit and mix with the cornstarch to create that crispy coating. 
• This recipe yields a generous amount of buffalo sauce, you can reserve a bit to serve alongside if you prefer a less saucy wing.

More party faves

• Crispy Asian Chicken Wings
• Garlic and Herb Grilled Chicken Wings
• Pigs in the Blanker (with a TWIST)
• Buffalo Cauliflower Bites with Blue Cheese Dipping Sauce
• Buffalo Chicken Sliders

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Baked Buffalo Wings

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

These baked buffalo wings are juicy, crispy, saucy, and the perfect party food.

Course: Appetizer

Cuisine: American

Keyword: baked chicken wings, buffalo wings

Servings: 4 servings

Calories: 676 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Baked Chicken Wings

• 1/3 cup corn starch
• 2 tsp garlic powder
• 1 tsp kosher salt
• 3 lbs party chicken wings (tips removed and separated into drummettes and wings)

Buffalo Sauce

• 4 oz unsalted butter, (1 stick)
• 1 1/2 Tbsp light brown sugar
• 1 tsp garlic salt
• 1 tsp sweet paprika
• 2 tsp white vinegar
• 1/2 cup Franks RedHot Sauce
• 2 Tbsp sriracha sauce
• 1/2 tsp kosher salt

Instructions

Baked Chicken Wings

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or nonstick foil.

2. Whisk together the corn starch, garlic powder, and salt.

3. Toss the chicken wings into the corn starch mixture (a sealed ziplock bag works great to get them evenly coated) and place the wings on the lined sheet pan, separating the pieces. Roast for about 30 mins, flip the wings and rotate the pan.

4. Continue baking, flipping one more time, until the wings are until golden brown and crisp. The skins will begin to render and create a crispy coating with the cornstarch. Remove from the oven.

Buffalo Sauce

1. While the wings bake, combine all of the ingredients for the buffalo sauce together in a saucepan. Whisk over medium heat until blended and the bropwn sugar has dissolved. Keep warm over low heat.

Buffalo Wings

1. Toss the baked wings into the Buffalo sauce until well coated. You can reserve some sauce for dipping if desired.

2. Serve the wings with the reserved sauce, blue cheese dressing, and celery sticks if desired.

Recipe Notes

Recipe yields about 1 1/2 – 2 dozen wings.

• Be sure to line your sheet tray so the wings don’t stick to the pan.
• Flip the wings a couple times so they bake and brown evenly. 
• The wings will take anywhere from 45 mins to 1 hour to bake, depending on their size. You can check the temperature with an instant read thermometer if you’re unsure if they’re cooked through.
• The skin should render a bit and mix with the cornstarch to create that crispy coating. 
• This recipe yields a generous amount of buffalo sauce, you can reserve a bit to serve alongside if you prefer a less saucy wing.

Nutrition Facts

Baked Buffalo Wings

Amount Per Serving

Calories 676 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 23g144%

Cholesterol 202mg67%

Sodium 2395mg104%

Potassium 325mg9%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 34g68%

Vitamin A 1225IU25%

Vitamin C 6mg7%

Calcium 33mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.