Classic Buffalo Wings

Extra-crispy baked chicken wings tossed in a classic hot sauce and butter Buffalo sauce, served with blue cheese dressing, celery and carrots. Serves 4 to 6.

Naturally gluten-freeKetoLow-carbNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 50 min
  • Dry 1 hr
  • Total 2 hr
  • Yield 4 to 6 servings
  • Heat 🌶🌶 Medium
  • Level Intermediate

Updated

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Platter of crispy Buffalo wings with blue cheese dressing, celery and carrot sticks

Buffalo wings were created in Buffalo, New York, in 1964, and the sauce has stayed the same ever since: hot sauce and melted butter. These are baked instead of fried, and a light coating of baking powder makes the skin blister and crisp up just like deep-fried wings.

Serve them the traditional way, with blue cheese dressing and celery sticks.

Instructions

  1. Dry the wings. Pat the wings very dry. Toss with the baking powder and salt, set on a rack over a foil-lined sheet pan and refrigerate uncovered for 1 hour or overnight.
  2. Bake. Heat the oven to 250°F. Bake the wings on the rack for 30 minutes, then raise the oven to 425°F and bake 40 to 50 minutes more, until deep golden and crisp and at least 165°F.
  3. Make the sauce. Melt the butter with the hot sauce, vinegar and garlic powder, whisking until smooth.
  4. Toss and serve. Toss the hot wings in the sauce and serve with blue cheese dressing, celery and carrots.

Nutrition per serving (estimated)

370Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
26 gProtein
29 gFat

Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeBudget-friendlyNo added sugar

Tips

  • Use baking powder, not baking soda, which tastes metallic.
  • For milder wings, add more butter to the sauce; for hotter, add a pinch of cayenne.

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze unsauced up to 3 months. Reheat on a rack in a 400°F oven or the air fryer for 6 to 8 minutes, then toss with fresh sauce.

Questions about this recipe

Why put baking powder on wings?
It raises the skin pH so it browns and blisters, giving fried-wing crunch from the oven.
Can I make Buffalo wings in an air fryer?
Yes. Air-fry at 380°F for 22 to 25 minutes, shaking twice, then toss in the sauce.

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