Speaking from my current-headspace at the moment, sometimes intensive recipes with a million ingredients, complicated steps, and a photo-worthy final product isn’t always the best bet. Although, I’ll admit, more often than not I love a good challenge. Putting on my apron, rolling up my sleeves, and diving into a recipe that will make the earn the delicious result is such a passion of mine. BUT – with that being said – the energy you might hope to have isn’t always there. Thus, why not try a buffalo wing night??
For example, today it’s about as gray as they come, and I’m feeling like making something simple, casual, and fun – and wings check those boxes to a T. Now if you’ve never made homemade buffalo wings before, you might wonder what’s so simple about this. But it’s so much easier than you’d think! You pat dry the wings, bake them in the oven, and then pour the homemade buffalo sauce overtop. That’s it. Perfect for a busy weeknight, or a disgusting January evening when the thought of extra work isn’t sitting right.
To make the evening even more “wing friendly” and exciting, we’d suggest tossing on some sports (if you’re into that kind of stuff), or a super action-packed movie. We just watched Free Guy with Ryan Reynolds and BOY was that good! I don’t know why, but something about a high-stakes flick really makes the wings taste even better. And make sure not to forget about your fries! We have the luxury of owning a deep fryer at our family home in Cleveland – but here in Brooklyn, I opt to bake them.
Not for lack of wanting a deep fryer, but for lack of usable space. Which is becoming a bigger and bigger problem with the amount of kitchen appliances I’m accumulating. Anyways! You’re going to love this recipe. There’s really nothing better than an insanely good buffalo wing. Toss them on a serving place, and enjoy! Easy to offer to guests, even easier to eat by yourself – haha.
Let us know if you give these a try in the comments below! Enjoy!
Crispy Buffalo Chicken Wings
Ingredients
Crispy Baked Wings
- 4 pounds chicken wings, wingettes and drumettes
- 5 teaspoons baking powder
- 3/4 teaspoon salt
Buffalo Sauce
- 1 cup Frank's Original Hot Sauce
- 1 cup unsalted butter,melted
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- freshly ground pepper
Instructions
- If you plan ahead, lay the wings on a rimmed baking sheet and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250 degrees F. Put one shelf in th the lower quarter of the oven, and one in the top quarter.
- Line the baking sheet with foil. Spray the rack on the baking tray with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well to coat wings evenly.
- Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf of the oven for 30 minutes.
- Move tray up to the higher shelf and turn the oven up to 425 degrees F. Bake for a further 40-50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
- The wings are ready when they are a dark golden brown and the skin is very crispy.
- Toss with buffalo sauce, and serve immediately with ranch dip and celery sticks. Use the extra buffalo sauce for dipping. Wings also reheat crispy!
