Crispy Baked Buffalo Wings are the perfect solution for anyone who loves buffalo wings but wants to skip the deep-frying. Crispy, crunchy, and drenched in a tangy, spicy sauce, buffalo wings are a favourite for many, especially during game days or casual gatherings. However, getting that ideal crispy texture without the need for deep frying can be a challenge. With Crispy Baked Buffalo Wings, we achieve the perfect crunch using a clever method that incorporates bicarbonate of soda and a two-step baking process. The result? Wings that are just as crispy and delicious as their fried counterparts, but without the excess grease.
In this blog post, we’ll take you through the steps and techniques that make these wings stand out, as well as why each ingredient plays an essential role in achieving the perfect crispy texture and flavour.
Table of Contents
- Ingredient Breakdown
- Baking Soda: The Key to Crispiness
- The Buffalo Sauce
- Tips and Tricks
- Pairing Ideas
- More Wing Recipes
Ingredient Breakdown
- Chicken wings: The star of the show. Halved at the joint to ensure crispy edges.
- Garlic granules: Adds a savoury, aromatic flavour that complements the buffalo sauce perfectly.
- Onion granules: Balances the garlic and rounds out the overall savoury profile of the wings.
- Salt: Enhances all the flavours in the wings and helps draw moisture out for a crispier texture.
- Black pepper: Adds a mild heat that contrasts the richness of the buffalo sauce.
- Bicarbonate of soda (baking soda): This secret ingredient helps to increase the alkalinity of the chicken skin, ensuring a golden, crispy finish.
- Unsalted butter: Provides a rich, creamy base for the sauce that helps to carry the heat of the Frank’s Red Hot.
- Light brown sugar or honey: Optional, but adds a touch of sweetness that balances the heat from the hot sauce.
- Frank’s Red Hot: The classic buffalo wing sauce that delivers the perfect blend of tang and heat.
Baking Soda: The Key to Crispiness
You may have seen or heard about using baking soda in cooking, but when it comes to wings, it plays a crucial role in achieving that signature crunch. In these Crispy Baked Buffalo Wings recipe, a small amount of bicarbonate of soda is sprinkled over the chicken wings, helping to raise the pH level of the skin. This slight change in alkalinity aids in browning the skin, leading to a crispier finish once baked.
But it’s not just about the bicarbonate of soda. The wings are baked at a low temperature first, allowing the fat to render out slowly. This creates an initial dry, slightly shrivelled texture that forms the base for the crispy crust. Once the wings have dried out, they are roasted at a much higher temperature. This allows the skin to crisp up and turn golden brown.
This two-step baking method ensures that the wings achieve that coveted crispy texture, making the Crispy Baked Buffalo Wings a healthier alternative to deep-frying, without sacrificing any of the crunch or flavour. It’s a little extra effort, but totally worth it for the results.
The Buffalo Sauce
The buffalo sauce is where the magic happens. While Crispy Baked Buffalo Wings may be the star of the show, the sauce takes them to the next level. The combination of Frank’s Red Hot, butter, and a touch of sweetness from either light brown sugar or honey creates a rich, velvety sauce that perfectly coats each wing.
The key to a great buffalo sauce is balancing the heat from the Frank’s Red Hot with a touch of sweetness. The butter helps mellow out the heat, creating a sauce that clings to the wings without overpowering them. If you prefer a spicier wing, you can always adjust the amount of Frank’s to suit your taste, but don’t forget the sugar! It’s that slight sweetness that cuts through the heat and rounds out the flavour profile.
Once your wings are crisped to perfection, tossing them in the buffalo sauce is the final step to achieving the perfect Crispy Baked Buffalo Wings. The sauce clings to the surface, creating a deliciously messy, finger-licking experience.
Tips and Tricks
While the process of making Crispy Baked Buffalo Wings is straightforward, there are a few tips to ensure that your wings turn out perfectly every time.
- Pat the wings dry: Moisture is the enemy of crispiness. Make sure to pat your chicken wings dry with kitchen paper before seasoning. This helps reduce any steam that might form during the cooking process and results in a crispier skin.
- Use a wire rack: Baking your wings on a wire rack rather than directly on the baking tray is essential. This allows the hot air to circulate around the wings, ensuring that they cook evenly and become crispy on all sides.
- Double bake for extra crunch: The secret to perfectly crispy wings is the two-step baking process. Start by baking your wings at a low temperature to render out the fat. Then increase the heat for a final roast that crisps up the skin. The result is a crunch that rivals deep-frying.
Don’t skip the rest time: Once the wings are out of the oven, let them rest for a few minutes before tossing them in the buffalo sauce. This brief resting period allows the skin to firm up even more, ensuring maximum crispiness. - Toss immediately: Once your wings are crisp and golden, toss them in the buffalo sauce while they’re still hot. This allows the sauce to adhere to the wings and ensures that the flavour is absorbed.
Pairing Ideas
What’s better than enjoying a plate of Crispy Baked Buffalo Wings on their own? Pairing them with complementary side dishes, of course! These wings are rich and full of flavour, so they pair well with refreshing, cooling sides that balance out the heat.
Coleslaw is a classic pairing for buffalo wings. The creamy texture and tangy flavour of the slaw complement the spiciness of the wings while providing a refreshing contrast. You can go traditional with cabbage or get creative by adding shredded carrots, apples, or even spicy pickles.
If you prefer something lighter, a simple green salad with a lemony vinaigrette provides a crisp, fresh counterpoint to the rich and fiery buffalo wings. Alternatively, sweet potato fries are a great choice to round out the meal with a touch of natural sweetness.
More Wing Recipes
If you’ve enjoyed the sweet, spicy and utterly addictive flavours in these Crispy Baked Buffalo Wings, here are some more wing recipes for you to give a go:
- Honey Chipotle Chicken Wings: Sweet, sticky and spicy. These wings are finger-licking good! They’re incredibly easy to make and only require a few ingredients.
- Crispy Baked Sriracha Honey Wings: Crispy baked wings finished with a delicious sriracha honey glaze. They’re the perfect combination of sweet and spicy!
- Black Garlic & Harissa Wings: These wings are finger-licking good! You can grill them in the oven or on the barbecue.
- Teriyaki Wings: Crispy chicken wings baked to golden brown perfection and coated in a delicious homemade teriyaki sauce.
See how I make all these recipes and more over on my Instagram!
Crispy Baked Buffalo Wings
Baked wings that are actually crispy! How? Bicarbonate of soda (baking soda) and a double bake! First, bicarbonate of soda increases the alkalinity of the chicken skin, which makes it brown and crisp up better and faster. You’re only adding a very small amount – not enough to coat the chicken, but enough to increase its pH. Second, baking your wings at a very low temperature before roasting them on high helps to dry them out and render out some of the fat, which make for delicious, crispy wings. It’s a process, but it’s so worth it!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 5 as a starter/snack 1x
- Category: Chicken
Ingredients
- 1 kg chicken wings, halved at the joint
- ½ tsp garlic granules
- ½ tsp onion granules
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp bicarbonate of soda (baking soda)
- 50 g unsalted butter
- 1 tsp light brown sugar or honey, optional
- 80 g Frank’s Red Hot (original)
Instructions
- Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
- Add the garlic granules, onion granules, salt, black pepper and bicarbonate of soda to a small bowl and mix until well combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃. for 25 minutes then take them from the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 250℃ (or 230℃ if your oven doesn’t go any hotter). Once your oven is up to temperature, roast the wings for 25 to 30 minutes, turning them around halfway through, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
- While the wings are roasting, make the buffalo sauce. Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Add the Frank’s and cook, stirring occasionally, until slightly reduced and thickened, around 5 minutes.
- Transfer the wings to a large bowl. Add the buffalo sauce and toss to coat. Serve immediately – enjoy!
2 responses
Perfectly sticky and crispy. Made them twice and will make again!
I’m so glad you enjoyed them! And that you’ll make them again 🙂