These baked buffalo wings are juicy, crispy, saucy, and the perfect party food.
- 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)
- 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
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Preheat oven to 400 degrees and line a baking sheet with parchment paper or nonstick foil.
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Whisk together the corn starch, garlic powder, and salt.
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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.
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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.
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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.
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Toss the baked wings into the Buffalo sauce until well coated. You can reserve some sauce for dipping if desired.
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Serve the wings with the reserved sauce, blue cheese dressing, and celery sticks if desired.
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.