Crispy Baked Buffalo Wings (No Breading) – Restaurant-Style Results at Home

KEY INFO

• Prep Time: 15-20 minutes
• Cook Time: 45-55 minutes
• Total Time: 60-75 minutes
• Servings: 6-8
• Difficulty: Medium
• Cost: $10-15

Dietary Notes: Gluten-free, Low-carb, Keto-friendly

EQUIPMENT NEEDED

• Large baking sheet
• Wire cooling rack
• Large mixing bowl
• Small saucepan
• Paper towels
• Alternative: Any oven-safe rack that fits your baking sheet

INGREDIENTS

For the Wings:

• 3-4 lbs chicken wings, split at joints (about 24-30 pieces)
• 2-3 tsp aluminum-free baking powder (NOT baking soda!)
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp black pepper

For the Buffalo Sauce:

• ½ cup unsalted butter
• ½ cup Frank’s RedHot sauce (or preferred hot sauce)
• 1 tsp garlic powder
• Optional: Extra hot sauce to taste

METHOD

1. Pat wings completely dry with paper towels. This is crucial for crispiness.
2. Preheat oven to 400°F (200°C). Line baking sheet with foil and place wire rack on top.
3. In large bowl, combine baking powder and all seasonings.
4. Add dried wings to seasoning mixture, tossing until evenly coated.

5. Arrange wings on rack, leaving space between each piece.
6. Bake for 45 minutes until skin is golden and crispy.

7. While wings bake, prepare sauce: Melt butter in saucepan over medium heat, add hot sauce and garlic powder, whisk until combined.

8. Optional: Broil wings for 2-3 minutes for extra crispiness.
9. Toss hot wings in sauce until well-coated.

CRUCIAL TIPS

• Wings MUST be completely dry before seasoning
• Don’t skip the baking powder – it’s the secret to crispy skin
• Leave space between wings while baking
• Sauce should be ready when wings come out

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Reheat in oven at 350°F for 10 minutes

Common Mistakes:

• Using baking soda instead of powder
• Overcrowding the pan
• Not drying wings thoroughly

Variations:

• Garlic Parmesan: Replace buffalo sauce with melted butter, garlic, and grated parmesan
• Asian-Style: Toss in teriyaki sauce instead of buffalo
• Lemon Pepper: Skip buffalo sauce, add extra lemon pepper seasoning

Pro Tip: For extra-crispy results, let wings sit uncovered in fridge overnight before baking. This dries the skin further, leading to maximum crispiness.

These wings rival any sports bar offering, minus the deep-fryer and excess oil. Perfect for game day, parties, or when you’re craving that buffalo wing fix without leaving home.