Serves a Crowd

Crispy Oven-Baked Buffalo Wings

October  9, 2017
0 Ratings
  • Makes about 18 wings
Author Notes

Most people think wings have to be deep fried in order to get really crispy, but that's just not the case. These wings get refrigerated overnight so that their skin becomes very dry...which then makes them extra crispy in the oven. —Cara Nicoletti

What You'll Need
  • For the wings
  • 3 pounds chicken wings
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons Universal Seasoning (ingredients below)
  • 6 tablespoons unsalted butter
  • 6 tablespoons Frank's Red Hot
  • For the Universal Seasoning
  • 1/4 cup paprika
  • 1 tablespoon plus 1 teaspoon granulated garlic
  • 2 teaspoons ground black pepper
  1. In a large bowl, whisk together the baking powder, salt and Universal Seasoning mixture.
  2. Pat chicken wings dry with a paper towel and toss them in the dry mixture until all of the wings are evenly coated.
  3. Line 2 baking sheets with tinfoil and place a wire rack on top of each baking sheet. Place the chicken wings on the wire racks, making sure none of the wings are overlapping. Refrigerate, uncovered, overnight (at least 8 hours, no more than 24).
  4. The next day, preheat your oven to 450° F. Bake the wings for 20 minutes, then flip and bake 20-25 minutes more—the wings should be crispy and golden brown.
  5. While the wings are cooking, melt the butter in a medium saucepan and whisk in the Frank’s Red Hot.
  6. Transfer cooked wings to a large bowl, pour sauce over, and toss to coat. Serve with blue cheese dressing, and celery and carrot sticks.

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Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog,, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.

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