Crispy Baked Buffalo Chicken Wings

These crispy baked buffalo chicken wings are my crowd-pleasing appetizer that are super easy to prepare. They are a testament to the perfect balance between the crispy exterior, tender meat, and spicy tang, creating a delightful experience to satisfy any wing enthusiast.

This buffalo chicken wings recipe also comes in handy whenever there’s any potluck or gathering coming up as I can prepare it beforehand and just popped them up a couple hours before the event starts.

The combination of the crispy exterior and succulent meat gives each bite an irresistible contrast in textures. The meat itself is tender and juicy, infused with the bold flavors of buffalo sauce. As you take a bite, your taste buds are immediately awakened by an explosion of flavors. The initial crunch reveals a perfectly crispy exterior, a result of the wings being baked to perfection. Doesn’t it make your mouth water now? Let’s get cooking, shall we?

Tool I used:

• Nonstick baking tray – Versatile and can be used for various baked goods, such as cookies, pastries, or roasted vegetables. They provide an even heat distribution, allowing for consistent baking results. hassle-free baking and easy cleanup.
• Bamboo cutting board – Slick looking, easy to clean, very durable and it comes in three different sizes, so you can just choose which one to use according to your needs.

Tip: To make your chicken wings crispy, make sure that you pat dry your chicken wings dry. This will take out any extra moisture from the chicken. Another way, you can also add baking powder (not baking soda) into your chicken, cover and leave it on the fridge for about an hour or so, as it will draw out extra moisture as well.   

Ingredient:

• 2.5-3 pounds chicken wings
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ teaspoon paprika powder
• ½ cup hot sauce (such as Frank’s RedHot or Sriracha)
• ¼ cup unsalted butter – melted

Direction:

• Cut the chicken wings in half, so you have the upper part of the wings and the small drumstick part.
• Clean and pat dry the chicken to draw out any excess moisture out from the chicken. The only liquid we want the sauce to penetrate into the chicken.
• In a large bowl, mix salt, pepper, garlic powder, honey, olive oil, paprika powder, hot sauce and melted butter.
• Add the chicken wings and toss around to make sure they’re fully covered in the marinade. Cover and leave the wings to marinate for about two hours at least, in the fridge, or ideally overnight.
• Pre-heat oven to 425F or 220C.
• Meanwhile, place the chicken wings carefully onto a large baking tray that’s already lined up with parchment paper, leaving a little space between each wing for even cooking.
• Bake the wings in the preheated oven for about 45-50 minutes, or until they are crispy and golden brown. Flip the wings halfway through the cooking time to ensure even browning on both sides. They should be sticky and glazed with most of the marinade evaporated.
• Once the wings are done, remove them from the oven and let them cool for a few minutes.
• Serve the crispy baked buffalo chicken wings as they are or with your favorite dipping sauce. Enjoy!