Just in time for a big weekend of football, I bring to you the staple of any good game-day spread: buffalo wings. And these aren’t your typical wings. They’re baked. Don’t freak out though. Keep calm and continue reading. Trust me, I wouldn’t bring you a recipe that wasn’t worth making. Yes, these wings are baked and perhaps, in some people’s books, not “true” buffalo wings. Well, I don’t care about other people’s books because as long as my wings are crispy on the outside, juicy on the inside and coated in delicious hot sauce, I’m a happy camper. Baked wings get a bad rep because it is difficult to duplicate a crispy, deep-fried outside, while maintaining a juicy, tender inside. But, health issues aside, who wants to mess with the hassle and smell of deep frying wings at home? Most times, I don’t, which is why I created this recipe. Dredging the wings in flour and roasting them just under an hour at a high temperature results in super crispy wings that are juicy on the inside. Exactly what I’m looking for in a wing. Toss them hot out of the oven in some hot sauce and you’re set. Serve with celery, carrots, blue cheese and ranch. Turn on the game and dig in. And tell those people with their “official buffalo wing books” to get off your couch.
Baked Buffalo Wings
- 12 whole chicken wings (about 3 pounds)
- 1/3 cup all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 tbsp. vegetable oil
- 1/3 cup Louisiana Hot Sauce (preferably Frank’s brand)
- 3 tbsp. unsalted butter
- Pre-heat oven to 400 degrees.
- Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
- Mix flour, salt and pepper in a large, wide bowl.
- Grease a large sheet pan with the vegetable oil. Use a pastry brush or paper towel to make sure the oil coats the entire pan evenly.
- Working in batches, toss 5 – 6 wings in the flour until all sides are evenly coated. Shake off excess and place on sheet pan, skin side up. Repeat until all of the wings have been coated in flour.
- Place sheet pan on a rack set in the lower half of the oven (not all the way at the bottom). Roast for 35 minutes.
- While the wings roast, melt the butter in a small saucepan over low heat with the hot sauce. Mix well and keep warm until needed.
- Using a pair of tongs, turn the wings over and return to the oven for another 25 minutes, until golden brown and crisp.
- Working in batches, add a little bit of the sauce to a clean, large bowl. Add about 5 – 6 wings and top with a little more sauce. Using tongs, toss it all together until everything is well coated. Repeat with remaining wings. Serve immediately.