Buffalo Style Chicken Wings | How to make Baked Buffalo Wings | Kitchenstagram
Crispy Baked Buffalo Chicken Wings are a game-changer for wing lovers, offering all the crunch without the deep frying. These wings achieve their signature crispiness thanks to a secret ingredient-baking powder-that’s probably already in your pantry. By baking the wings, you get a delightful crust without the mess and extra calories of frying.
Once baked to perfection, these wings are tossed in a rich, tangy buffalo sauce that packs a flavourful punch. They’re perfect for gatherings and pairing them with homemade ranch dressing makes them an irresistible treat. Enjoy the crispy, savory goodness without the guilt!
Ingredients needed for Baked Buffalo Chicken Wings:
To make baked buffalo chicken wings, start with quality ingredients:
Chicken Wings: Choose fresh or properly thawed frozen wings, divided into drumettes and wingettes for even cooking.
Red Chili Powder: Use both mild and spicy red chili powder to create a flavourful dry rub with a hint of heat.
Onion powder: Onion powder adds a sharp and zesty kick to the wings.
Garlic powder: Garlic powder provides a subtle yet robust garlic flavour, enhancing the overall taste.
Baking powder: The Key to achieving that coveted crispy texture without deep frying.
Salt & Pepper: Essential seasonings that enhances the natural flavour of the chicken.
For the Buffalo sauce:
Butter: Butter adds richness and a creamy texture to the sauce.
Hot sauce: This recipe uses homemade hot sauce/ Red chili Sauce or store-bought variety works well to add heat and flavour. Check out our recipe for a HOMEMADE VERSION!
Worcestershire Sauce: Worcestershire Sauce rounds out the flavours.
Apple Cider Vinegar: Apple Cider Vinegar adds a unique tangy bite. White vinegar can be a good substitute.
Bhut Jolokia/ Ghost Pepper Sauce: A splash of Bhut Jolokia/ Ghost Pepper Sauce for those who love their wings extremely hot.
Garlic powder: Garlic powder adds an extra layer of savory flavour, or replace with a mince garlic clove for a stronger taste.
Honey: A touch of honey balances the spiciness, allowing for a perfect blend of sweet and spicy. Adjust the amount to your preference.
Serving suggestions:
Serve your Baked Buffalo chicken wings with blue cheese dip, creamy and refreshing ranch dressing or with garlic mayo. These wings pair beautifully with pasta salad or french fries or Baked Mac & Cheese etc.
Ingredients
250 gm Chicken
2 tbsp Fresh chives, sliced
For Dry Spice Rub:
1 tbsp Mild Red Chili powder
1 tsp Guntur Spicy Red chili powder
1 tsp Black pepper powder
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Dried Parsley
5 gm Baking Powder
Salt
For Buffalo Sauce::
2 tbsp Butter
1/4 cup Hot sauce
1 tbsp Worcestershire Sauce
1 tbsp Apple cider vinegar
1 tsp Ghost Pepper sauce (optional)
1 tsp Garlic powder
1 tbsp Honey
Preparation
- Step 1: Lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight or pat the wings dry with paper towels.
- Step 2: In a Baking tray combine, mild Red Chili powder, Guntur Spicy Red chili powder, black pepper powder, garlic powder, onion powder, dried Parsley, Baking Powder and Salt.
- Step 3: Then add the chicken wings in the baking tray. Use your hands to toss well, to coat wings evenly.
- Step 4: Preheat the oven to 220ºC/ 425ºF. Place cubes of butter on top of the chicken wings. Bake the wings for 25–30 minutes or until golden, crisp and cooked through. Remove the wings from the oven and keep aside.
- Step 5: In a frying pan, add the butter. Once the butter is melted, whisk in the remaining sauce ingredients and simmer on low heat until everything is well combined.
- Step 6: Add the baked wings in the frying pan and toss gently to coat. Turn off the stove and leave the frying pan on the hot stove-top for few more minutes.
- Step 7: Serve immediately with Ranch dressing or Blue Cheese Dip. Enjoy!!
Pro tips:
Lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight or pat the wings dry with paper towels for crispier wings.
For crispier wings, use aluminium-free baking powder, as it has a neutral flavour. If it’s not available, regular baking powder works. Remember, baking soda is not substitute here.
This recipe includes a Homemade Hot sauce or Red Chili Sauce for flavours, but any hot sauce you prefer can be used.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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