Buffalo Wings
Crispy baked wings, Frank's RedHot, butter and vinegary bite.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Baking powder is the crisp secret. One tablespoon for 2.5 lb wings, tossed dry before baking - gives you fried-level crackle from the oven. Make sure it's aluminum-free or you'll taste metal.
Ingredients
Everything below makes 4 servings.
- 2½ lbchicken wings (split, tips removed)patted very dry
- 1 tbspbaking powder (aluminum-free)
- ½ cupFrank's RedHot original
- 4 tbspunsalted butter
- 1 tspwhite vinegar
- 1 tspWorcestershire sauce
- 1 tspgarlic powder
- 4 stalkscelery stalkscut into sticks
- ½ cupblue cheese dressing
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 822calories
- 51gprotein
- 5gcarbs
- 65gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F. Place a rack on the sheet pan, oil lightly.
- Pat wings extremely dry - wet wings will NEVER get crispy. 5 min on paper towels is the minimum.
- Cut celery into sticks.
Coat for crisp
In large bowl, toss wings with baking powder, salt, pepper, garlic powder. The baking powder is the crisp secret - alkaline-coats the skin to dehydrate and brown like fried.
2 min · hands onBake
Arrange wings skin-up on the rack, not touching. Bake at 425°F for 35-40 min - flip at 25 min. Skin should be deep golden and audibly crackling.
40 min · hands offMake Buffalo sauce
While wings bake: melt butter in saucepan over low. Whisk in Frank's, white vinegar, Worcestershire. Warm just until combined and slightly thickened - don't boil or the butter breaks.
3 min · hands onToss
Transfer hot wings to the large bowl. Pour over the warm sauce. Toss gently with tongs until every wing is coated. Don't drown - extra sauce on the side is better.
1 min · hands onServe
Pile wings on a platter. Serve with celery sticks and blue cheese dressing. Eat immediately - every minute past plating, crispness fades.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Same cook time - drumettes hold their shape.
Use ranch dressing for dipping.
Skip the celery and dressing. Saves about 5 minutes.
Or serve dairy-free ranch in its place.
What keeps
Wings DIE on reheat. Crispy-to-soggy in 5 min.
If you must, re-crisp at 425°F for 7 min and toss in fresh sauce. Sauce alone keeps 1 month refrigerated.
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