Buffalo Wings Recipe

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 1 55

Total Time: 2 5

Servings:

Calories: 274kcal

Crispy, juicy Buffalo Wings are the perfect game-day appetizer!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 250°F and spray a wire baking rack with nonstick spray. Set the rack over a baking sheet covered with aluminum foil. Set aside.
In a large bowl, combine the chicken with the baking powder and salt. Transfer the wings to the rack, in a single layer, with a little space between each one.
2 pounds chicken drumettes and wingettes, 1½ tablespoons baking powder, 1 teaspoon kosher salt
Bake the wings in the preheated oven for 30 minutes.
After 30 minutes, increase the temperature to 425°F and bake for an additional 45-50 minutes or until the chicken is crispy and golden brown.
Remove wings from oven and allow to rest 5 minutes.
Toss in the Homemade Buffalo Sauce and serve immediately garnished with sliced green onions, if desired.
1 cup Buffalo Sauce, Sliced green onion

If you use frozen wings, make sure to thaw them overnight in the refrigerator before baking.
Pat the wings dry with a paper towel before coating. This will help the oil and rub stick well.
For the evenest cooking, line a baking sheet with aluminum foil then set a wire rack on the baking sheet. Lightly spray the whole thing with nonstick cooking spray.
Remember not to overcrowd the wings on the baking sheet. The more airflow they have, the more evenly they will cook and the crispier they will be.

Storage: Store Buffalo wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.