Crispy Buffalo Chicken Wings are baked — not fried — using ONE ingredient to fool any deep fried buffalo wing fan!
These Crispy Buffalo Chicken Wings are exactly what they claim to be. C.R.I.S.P.Y. Without deep frying? WHAT IS THIS MADNESS! Using a special ingredient you have in your kitchen pantry already! GUARANTEED!
Of COURSE serving them in this Blue Cheese Dressing (or Ranch dressing), these wings were not only a hit at the Entice Media crew table, they were ordered again the next day! Just when I thought this little experiment wouldn’t be well received!
The special ingredient? What is it? WHY DO YOU DO THIS TO US KARINA?! JUST TELL US!
Baking powder. There. Said it.
But instead of using just plain old baking powder, as I’ve seen in a few recipes now, you’re going to pimp YOURS up with garlic powder, salt and pepper for added flavour. Coat them evenly.
Bake on wire racks to allow the heat to be evenly distributed….
….and toss evenly in buffalo sauce!
Crispy buffalo wings without deep fruyin’!
Watch Them Being Made Right Here!
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Crispy Buffalo Chicken Wings are exactly what they claim to be. CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!
- 2 kg (4 pounds) chicken wings cut into drumettes and flats
- 2 tablespoons aluminium free baking powder (NOT baking soda)
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- Pinch of cracked pepper
- 1/2 cup butter, melted
- 1/2 cup Frank's Original Red Hot Sauce
- 1 teaspoon granulated white sugar (optional)
- 1/2 cup crumbled blue cheese softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of cracked black pepper
- Ranch dressing
- Blue cheese dressing (RECIPE AS ABOVE) for serving
- Celery sticks for serving
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
Arrange on rack, leaving about 1-inch of space between each wing.
Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
For crispier wings, follow steps 1-4. Then refrigerate wings uncovered overnight. This ensures they are thoroughly dried out.
I tried both methods, and only noticed a slightly crispier texture in the refrigerated wings!
*I originally saw these beautiful wings on Serious Eats!*
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