You may have hit your buffalo quota last night, but stick with me. This is the culmination of years spent trying to figure out how to make really good chicken wings at home. I’ve tried frying, I’ve tried baking, I’ve tried saucing them before cooking, saucing them after, cooking them high, cooking them low, and each time was a disappointment. But last night, I did it! I figured it out!
So, I’m quite particular about my buffalo wings. I like them really, really crispy, but still sauced. This is a problem because no matter how crispy one makes them, once sauce is on them they get a little flabby. Frustrating, right? When we order them this isn’t a problem; we always put them in a really hot oven for a couple of minutes to crisp them up and the result is a crispy and saucy wing and that’s what I’m aiming for. I always figured it was because they fried the wings in an industrial fryer or something.
Nope! I hate to say that it took me years to figure this out. All I had to do was the exact same thing I do with take-out wings! Bake them, sauce them, bake them again. Easy as that.
Aren’t you excited? I saved you years of testing wings! Here they are!
I marinated mine in buttermilk and hot sauce overnight because I’ve found that it makes the wings really moist (sorry) and delicious. It’s kind of a pain, because you have to take them out of the buttermilk and pat them really dry, which is a mess, but it’s worth it. They’ll get good and crispy without drying out!
Once they’re dry, I baked them on a wire rack over a cookie sheet, sauced them (buffalo sauce and a sweet chili glaze), then cranked the temperature and baked them for about 5 minutes more so they were really crispy. And that’s it! That’s the code. Serve with blue cheese sauce, because you’re not a monster, and enjoy.
Perfect wings, (according to me at least).
Here’s the recipe.
Baked Buffalo Wings
- 12 whole chicken wings, wing tips removed and discarded, then cut into drumettes and wingettes
- 2 cups buttermilk
- 1 cup buffalo sauce, divided
- salt and pepper
- 1/2 cup sweet chili glaze (or barbecue sauce, or any other flavor)
- Blue cheese dip for serving
- Place the wings in a large bowl and cover with buttermilk and 1/4 cup of the buffalo sauce. Gently mix so that the wings are completely covered in buttermilk. Cover the bowl with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
- Preheat oven to 425 degrees. Line two sheet pans with foil and place a wire rack on top. Set aside. Using plenty of paper towels, remove the wings from the buttermilk, letting most of the buttermilk drip off, and pat the wings really, really dry. This is a mess, and kind of gross, but really, really important. If they’re not dry, they won’t crisp.
- Place the wings on the wire rack about 1 inch apart. Bake in the oven for 30 minutes, then remove the pans, flip the wings, and rotate the pans (whichever one was on the top oven rack, switch it to the bottom rack and vice versa). Bake for another 30 minutes, or until golden brown.
- Increase your oven temperature to 475. Divide the wings and put half of them in a large bowl. Add the rest of the buffalo sauce and toss to coat. Place the wings back on the wire rack and repeat with the other wings, using whatever other flavor you chose. You can use just buffalo and toss them all together, too.
- Put the wings back in the oven and cook for 5 more minutes, or until the wings are very crispy. Serve with blue cheese sauce.