Published: by Marissa Stevens ·
Gluten Free
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Third try is a charm for the PERFECT Crispy Baked Buffalo Wings recipe. I've found the secret ingredient for making buffalo wings ultra crispy in the oven. Hint: it is not baking powder. And it's exactly why I'm re-posting these with a new and much-improved recipe!
It's not that I mindeating the occasional deep fried food. Who doesn't love french fries? I just don't enjoy deep frying in my own kitchen; it's too messy, too smelly, and then there'sdisposing of the oil. Because of this aversion, I assumed that buffalo wings were only something to be ordered out.
But I've been enlightened; it's possible to make super crispy, utterly delicious buffalo chickenwings in your oven without baking powder!The secret ingredient? Plain cornstarch. Here me out.
Jump to:
- Ingredients You Need to Make Baked Buffalo Wings
- How my first try went terribly wrong. (Don't make the same mistake!)
- Why Cornstarch is Better than Baking Powder for Crispy Baked Wings
- More Great Game Day Recipes
- How to Make Crispy Buffalo Wings
- Crispy Baked Buffalo Wings
- 💬 Comments
Ingredients You Need to Make Baked Buffalo Wings
For the Hot Wings:
- Cornstarch:not baking powder and certainly not baking soda - read why below
- Kosher Salt: or fine sea salt
- Chicken Wings: drumettes and flats separated (look for 'party wings' at the grocery store)
For the Buffalo Sauce:
- Butter: if using unsalted butter, add ¼ teaspoon fine sea salt or ½ teaspoon kosher salt
- Garlic: fresh garlic cloves
- Hot Sauce: such as Cholula Original or Frank's Red Hot
For the Easy Blue Cheese Dip
- Blue Cheese: your favorite variety
- Garlic: fresh garlic clove
- Sour Cream: ideally full fat sour cream
- White Vinegar: or white wine vinegar
- Salt and Freshly Ground Black Pepper
How my first try went terribly wrong. (Don't make the same mistake!)
My first attempt at making these baked wings went wrong, but it was my own fault. My friend Nagi posted these Crispy Oven Baked Chicken Wings with Honey Garlic Sauce(I madethat sauce btw, and you have to try it. It's awesome!). Then I came across Stephanie's Crispy Oven SrirachaBuffalo Wings. They were both using a technique from the America's Test Kitchen Meat Book; they coated the wings with baking powder before baking and, like magic, the wings came out crispy! I had to try it.
I tried it and they were HORRIBLE. It wasn't until the next morning when I awoke with an awfultaste in my mouth that I took another look at the recipe and realized that I'd usedbaking soda notbaking powder. Whoops! Do not make the same mistake. After the baking soda flavor left my mouth, which was no less than a week, I decided to give the recipe another try. And the wings were very good, crispy on the outside; tender and flavorful on the inside.
Why Cornstarch is Better than Baking Powder for Crispy Baked Wings
But I have to make a confession: there was still a hint of metallic flavor from the baking powder that I didn't care for, likely from the baking soda that is one of the ingredients. I learned that when I read the baking powder label, and the answer to the ultimate crispy chicken wings was right there. The first ingredient in baking powder is, drumroll please...
Cornstarch.
When you coat chicken wings in plain cornstarch mixed with a little kosher salt before baking, you are rewarded with ultra tasty, divinely crispy wings with zero metallic flavor. They're delicious on their own, but you can make them even better by bathing them in buttery homemade buffalo sauce and dipping them in my easy blue cheese dressing.
More Great Game Day Recipes
- Pulled Pork Nachos
- Pork Belly Sliders
- Bacon Wrapped Shrimp
- Baked Coconut Shrimp
- Baked Buffalo Chicken Tenders
- And here or a complete list of game day recipes
How to Make Crispy Buffalo Wings
Coat raw chicken wings in a mixture of cornstarch and kosher salt - 2 teaspoons of cornstarch and ½ teaspoon of kosher salt per pound.
Bake coated wings on an oven-safe rack in a rimmed baking sheet for 30 minutes at250°F, then 40-50 minutes at425°F, rotating the pan halfway through cooking time.
Coat in buffalo sauce and serve!
Crispy Baked Buffalo Wings
Marissa Stevens
This may be the easiest and most delicious buffalo wing recipe ever! Serve these with carrot and celery sticks and blue cheese dip.
5 from 13 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Appetizer
Cuisine American
Servings 6 people
Calories 535 kcal
Ingredients
For the hot wings:
- 2 tablespoons cornstarch
- 1 ½ teaspoons kosher salt or ¾ teaspoon fine sea salt
- 3 pounds chicken wings drumettes and flats separated (look for 'party wings' at the grocery store)
For the buffalo sauce:
- ½ cup butter
- 2 cloves garlic minced
- ½ cup hot sauce such as Cholula Original or Frank's Red Hot
Easy Blue Cheese Dip
- ½ cup blue cheese crumbled
- 1 clove garlic minced
- 1 cup sour cream
- 1 teaspoon white vinegar
- salt and freshly ground black pepper to taste
Instructions
To make the wings:
Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
Preheat oven to 250°F.
Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.
In a large bowl, whisk together cornstarch and kosher salt.
Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 40-50 minutes more until golden brown, rotating the sheet half way through.
Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in hot sauce until smooth.
When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with blue cheese dip (recipe below).
Easy Blue Cheese Dip
Add blue cheese, garlic and sour cream to a medium bowl. Using the back of a fork, smash blue cheese crumbles into sour cream until flavors have melded. Stir in vinegar. Add salt and freshly ground black pepper to taste. Serve.
Notes
- Keep an eye on the wings in the last 25 minutes at 425˚F to be sure that they don't get too brown for your taste. Some readers have preferred them baked for as little as 30 minutes at the higher temperature.
Nutrition
Calories: 535kcalCarbohydrates: 4gProtein: 26gFat: 45gSaturated Fat: 21gCholesterol: 163mgSodium: 1522mgPotassium: 302mgSugar: 1gVitamin A: 1010IUVitamin C: 16.7mgCalcium: 123mgIron: 1.4mg
Keyword 4th of July, crispy, easy, father's day, game day, gluten free, guilt free, labor day
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
More Appetizer Recipes
- Tuna Ceviche
- Scallop Crudo
- Bacon Wrapped Dates
- Brie Puff Pastry Bites
Reader Interactions
Comments
Kelly Denson saysI will never fry wings again. These were literally the best chicken wings I have ever had (and I used to host 1000+ person wing competition in my town). These were so crispy! My secret addition: I added just a splash of fish sauce to the buffalo sauce and it added just a bit of umami that pushed them over the edge flavor wise. Thank you for this recipe!
- Marissa Stevens says
I love to hear this, Kelly! Thank you for coming back to let me know. I'll definitely try that splash of fish sauce the next time I make these.
- Judy Williams says
Absolutely the best wings ever! So easy and tasty. I followed the directions except I doubled the cornstarch and kosher salt to better coat the wings. My husband said this one was “out of the park!”- Marissa Stevens says
I'm so glad these were a hit with you and your husband, Judy! Thank you for coming back to let me know!
- jimmy mancini says
This is a ridiculous recipe! Way overcooked those poor little wings. Terribly dried out - no meat left on the bone. I should have known better than to cook for a total of 75 minutes. I’m looking for a better recipe
- Marissa Stevens says
Oh no, Jimmy! I'm sorry this wasn't what you were looking for.
- Carmen Lizakowski says
Made the wings tonight for the game. Wings came out great and crispy. Enjoyed that they even tasted like they had a light breading. Hubby actually thought they were breaded. I have never made wings at home because I do not deep fry at home. Watched oven timing and I pulled them about 4 minutes short of the 50. Great recipe. Thanks.- Marissa Stevens says
That's wonderful, Carmen! Thank you for coming back to let me know.
- Ted Crum says
Thanks for the timely recipe!I googled "wings corn starch" hoping that someone else had worked through the Baking Powder error. The first ingredient in baking powder is Corn Starch; if you use pure starch you aren't faced with chemical taste or worry about unproven health problems. IMHO, this is one place where regular salt is better than kosher - it mixes better with the starch and coats better. It tastes the same. (Would you put kosher salt on popcorn?)
- Marissa Stevens says
My pleasure, Ted! So glad you enjoyed these. Thanks for your notes on salt; you make a good point. I've added an 'or fine sea salt' to the recipe.
« Older Comments
As an enthusiast with a deep understanding of the culinary arts, particularly in the realm of appetizers and cooking techniques, let me shed light on the intricacies of the article about the "Crispy Baked Buffalo Wings" recipe by Marissa Stevens.
Expertise and Insight:
1. Culinary Technique: The article discusses the evolution of the recipe, emphasizing the desire for a crispy texture without resorting to deep frying. This aligns with the contemporary trend of healthier cooking methods.
2. Ingredient Knowledge: The author highlights the pivotal role of cornstarch in achieving the desired crispiness. I can corroborate this insight with my understanding of cornstarch's ability to create a crispy exterior when used as a coating in baking.
3. Baking Powder vs. Baking Soda: The author shares a personal experience of mistakenly using baking soda instead of baking powder, resulting in an unpleasant taste. This aligns with my knowledge of the distinct flavors and reactions of these leavening agents in recipes.
4. Recipe Improvisation: The article reflects an iterative approach to recipe development, with the author learning from initial mistakes and refining the technique. This aligns with the creative and experimental nature of cooking.
Concepts Covered:
1. Crispy Coating: The primary focus is on achieving a crispy texture for baked buffalo wings without deep frying. The article discusses the trial-and-error process of using different agents for the crispy coating.
2. Importance of Cornstarch: The article advocates for plain cornstarch as the secret ingredient for achieving the desired crispiness. This aligns with my knowledge of cornstarch's ability to create a crisp exterior in baking due to its low protein content.
3. Baking Temperature and Technique: The article provides specific instructions on baking temperature and technique, emphasizing the importance of an oven-safe rack and a two-step baking process for optimal results.
4. Sauce and Dip Creation: Beyond the wings, the article includes details on preparing a flavorful buffalo sauce and an easy blue cheese dip, showcasing a holistic approach to the dish.
5. User Feedback: User comments provide additional insights into personal experiences with the recipe, including variations and adjustments made by individuals. This reflects a community aspect and the dynamic nature of recipe sharing.
In summary, this article not only offers a crispy baked buffalo wings recipe but also provides a glimpse into the journey of perfecting a dish, demonstrating the importance of technique, ingredients, and a willingness to learn from mistakes in the culinary realm.
