Truly Crispy Oven Baked Buffalo Wings recipe

Sometimes the universe is just plain cruel. Exhibit A: the plopping down of one of the great, gluttonous food holidays—the Super Bowl, with its buffalo wings and chili and vats of dip—smack dab in the middle of our earnest attempts at healthy new year’s eating and dieting resolutions. *Cut to me glaring up at the heavens with one slowly-shaking fist.*

A conundrum to haunt us all our days (or until they move New Years back on the calendar), but what to do until then? Diet-friendly versions of game day food may sound anything but superhowever, with a little technique, and insights from some of our favorite culinary friends, you can in fact health-ify Super Bowl classics, without losing out on taste. In this piece we’ll tackle baked buffalo chicken wings.

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Buffalo wings are gotta-have Super Bowl food. In fact, the National Chicken Council reported over 1.3 billion wings were eaten on Super Bowl Sunday last year alone. Already naturally high in protein, they’ve got that going for them, and most sauces and dips aren’t total diet-busters, but things begin to unravel when we bread and/or deep fry the suckers, so baking wings is a natural remedy. Unlike frying, which famously makes anything taste good, baking requires more strategy and attention to detail to achieve that moist-on-the-inside, crispy-on-the-outside buffalo wing we all covet. How long do you bake buffalo wings? What if they’re frozen?

Here are a few tips to help with this years batch of delicious baked buffalo chicken wings, and a few recipes to get you started. Baking your buffalo wings does not require mountains of technical skill, but following a few basic rules is important.

How to bake chicken wings in the oven

1. Generally speaking, budgeting 6 to 8 wings per person is wise, depending on what else is being served. A variety of sauces and dips will keep things interesting.

2. Make sure the wings are washed and patted completely dry. (Preparing the wings beforehand is as important as anything to achieve desired (read: crispy) results, so don’t skip the drying step.)

3. To lock in moisture and also help the skin develop crispiness, most chefs encourage a light coating of baking powder and/or white flour. If you’re trying to avoid those two ingredients, trusted food nerd Alton Brown suggests lightly steaming the wings for 10 minutes to render the fat, which naturally helps to crisp skin during cooking.

4. If you’re doing a dry rub like Cajun or jerk spices, apply to the wings before cooking. Otherwise, wings are tossed in a wet sauce afterwards.

5. Place the wings in a single layer on a non-stick baking sheet. Feel free to line it with aluminum foil for easy clean up, and place the wings on a wire rack set within the pan so the fat drips down (optional).

6. Bake the wings at 350 degrees for one hour, turning them over halfway through. This helps the skin crisp relatively quickly without drying out the inside. Optional: A good, if slightly more caloric, tip comes from Mark Bittman who suggests a little extra fat to baste the wings while they cook, still flipping them partway through. Not only do they stay moist, according to Bittman, but they get beautifully browned too.

7. For truly crispy skin, turn the oven up to 425-450 degrees during the last 20-30 minutes of cooking. Or, broil the wings for 2 to 3 minutes on each side. If you’re basting per Mark Bittman or the wings are baking in some of their own juices in a tray, you may cook them for longer without risk of a dry out. Just look for a crispy skin to develop and don’t exceed 90 minutes of total cooking time.

8. You can follow these same basic rules and processes to make frozen chicken wings crispy in the oven too. Just make sure to pat them dry especially well before cooking as ice may have formed on the skin.

9. Once cooked, it’s saucin’ time. There are a million and one sauce (and dip) recipes to try, from classic buffalo with blue cheese to international flavors like soy, garlic, teriyaki, ginger, and even curry. Here are a few favorite wing recipes to get you started.

Truly Crispy Oven Baked Buffalo Wings

Truly Crispy Oven Baked Buffalo Wings recipe

Recipe Tin Eats

Use an oven rack to drain juices for less fat and more crisp. Get the Truly Crispy Oven Baked Buffalo Wings recipe.

USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack, $35.99 on Amazon

The perfect pair for baking wings that get truly crisp.
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Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce

Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce recipe

Quentin Bacon

A smoky spice rub and doctored barbecue sauce make these baked-then-broiled wings irresistible. Get the Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce recipe.

Soy Glazed Chicken Wings

Soy Glazed Chicken Wings recipe

Chowhound

Add some fresh chive, sesame, crushed red pepper, or diced garlic for a layered sauce. Get our Soy Glazed Chicken Wings recipe.

Sweet and Spicy Chicken Wings

People will be simultaneously licking their fingers and praising you for these addictive wings. Get our Sweet and Spicy Chicken Wings recipe.

Need something to go alongside? Master perfectly crisp loaded potato skins too.

In honor of Super Bowl LIII on CBS, Chowhound’s collaborating with CBS Sports, TV Guide, and CNET to give away a sweet prize package that includes an LG OLED 65-inch TV (courtesy of Daily Steals), a 6.5 Liter Air Fryer, and $125 in gift cards for CBS All Access. Enter for your chance to win before 3:30 p.m PT on February 3, 2019!

Related Video: How to Make the Crispiest Fried Chicken Wings Ever

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Header image courtesy of Recipe Tin Eats.

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