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I didn’t go into making these oven-baked Buffalo wings with the highest level of optimism. I’m not usually a fan of baked wings. It’s really a texture thing for me. They get dried out. Or the skin isn’t quite like I like. Maybe I’m too picky. Well, even picky me really liked these wings. You can’t beat them for crispy skin, moist meat and great flavor. And boy, talk about a great way to make a big batch of wings with just a bit of effort! These are great for the big game or your next party. Or just sitting on the sofa and eating a big ole batch of wings by yourself.
A Great Sauce
The sauce for these oven-baked Buffalo wings is pretty much your standard Buffalo sauce. Usually you’ll find honey or brown sugar being used to sweeten the sauce. This one uses molasses. It’s what really makes this sauce great. Any time a recipe calls for something to make it sweet, consider molasses. It adds more than just sweet, it adds flavor.
A Few Key Notes
To help these wings come out perfectly each and every time, I’ve found two things are key. First, make sure your wings are dry before adding the baking powder mixture. I don’t mean sorta dry. I mean dry dry. If you start adding the baking powder and you get a dough-like mix, your wings aren’t dry enough.
Next, make sure you get a nice even coating of the non-stick spray onto the foil. Don’t go crazy with it. Don’t create an oil slick. Just get it nice and even. I’ve not had a single wing stick with this approach. No one wants to serve wings that have been torn to bits by struggling to get them un-stuck from the foil.
Also try my baked buttermilk wings.
Oven-Baked Buffalo Wings
Equipment
Ingredients
For the wings
- 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons baking powder
- ½ teaspoon freshly ground black pepper
For the sauce
- ½ cup your favorite hot sauce
- 2 tablespoons molasses
- ¼ cup unsalted butter
Instructions
For the wings
- Preheat your oven to 250 F.
- Line a large baking sheet with foil.
- Lightly spray a wire rack with non-stick spray and place on the baking sheet.
- Pat the wings dry and place into a large bowl.
- Combine the baking powder and black pepper. Sprinkle half of the mixture over the wings. Using your hands, mix and coat the wings.
- Sprinkle the wings with the remaining baking powder mixture and again mix and coat using your hands.
- Transfer the wings to the baking rack.
- Bake on the lowest rack in the oven for 30 minutes.
- While the wings are cooking, make the sauce (see below).
- Turn the oven temperature up to 425 F and move the baking sheet to the top rack in your oven. Bake for 15 minutes.
- Using a tong, flip the wings and bake another 15 minutes.
- Remove wings and transfer to a large bowl. Drizzle with the sauce and toss to coat.
- Serve.
For the sauce
- Place all ingredients in a medium saucepan. Bring to a boil. Remove from heat.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
