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Super Crispy Easy Baked Chicken Wings

For the Wings:
  • 4 lb (1.8 kg) chicken wings, cut into wingettes and drumettes
  • 2 tablespoons aluminum free BAKING POWDER (NOT BAKING SODA) (21g)
  • 1 tsp salt
  • Nonstick cooking spray
For the Buffalo Sauce:
  • ½ cup Frank’s Red Hot Sauce (120ml)
  • ½ cup butter (4oz, 113g)
  • For the Blue Cheese Dip:
  • 2 ounces blue cheese (57g)
  • 1/2 cup mayonnaise (3.9oz, 111g)
  • 1/4 cup sour cream (2oz, 57g)
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Celery sticks, for serving
For the wings:
  1. Preheat oven to 250F. Adjust oven racks to upper-middle and lower-middle positions.
  2. Dry the wings thoroughly with paper towels.
  3. Line a baking sheet with aluminum foil, then place a rack on the foil. Spray the rack with nonstick cooking spray.
  4. Toss the wings with baking powder and salt.
  5. Place the wings on the baking tray in a single layer. They don’t have to be very spaced out because they will shrink while cooking.
  6. Place wings on the lower-middle oven rack and bake for 30 minutes.
  7. Move wings up to the upper-middle rack and increase the oven temperature to 425 F. Bake for 40 – 50 minutes, using tongs to flip the wings halfway through.
  8. Remove from the oven.
  9. Toss with Buffalo Sauce or serve sauce on the side.
  10. Serve with Blue Cheese Dip and celery sticks.
For the Buffalo Sauce:
  1. Heat butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined.
  2. For the Blue Cheese Dip:
  3. Put the blue cheese in a bowl and mash with a fork until a paste forms. Whisk in the remaining ingredients until you have a smooth sauce. Season to taste with salt and pepper.
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Recipe adapted from The Journal.

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