Dinner
Baked Buffalo Chicken Wings
Crispy baked wings deliver a satisfying crunch that gives way to juicy meat, all glossed in a tangy, buttery Buffalo sauce with a gentle honey sweetness. Cool, creamy dressing and crisp celery and carrot sticks balance every spicy bite.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 8
Nutrition per Serving
- Calories
- 178
- Protein
- 13g
- Carbs
- 3g
- Fat
- 13g
- Sugar
- 2g
- Sodium
- 335mg
Ingredients
- 2 lb chicken wings, separated if necessary
- 1 1/2 tsp canola oil
- 1 tsp baking powder
- 3 tbsp Buffalo-style hot sauce (such as Frank's RedHot)
- 2 tbsp unsalted butter
- 1 tbsp honey
- 2 tsp cider vinegar
- Blue cheese or ranch dressing, carrot and celery sticks, for serving
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat 2 pounds of wings dry and place in a medium bowl. Add 1 1/2 teaspoons oil and 1 teaspoon baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.
- Meanwhile, combine 3 tablespoons hot sauce, 2 tablespoons butter and 1 tablespoon honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in 2 teaspoons vinegar.
- Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.