Crispiest Baked Buffalo Wings | AnitaCooks.com

hot sauce

🥗Healthier: vinegar-based hot sauce

💰Cheaper: sriracha

Sriracha is often less expensive and still provides heat.

blue cheese dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: ranch dressing

Ranch dressing is commonly used and can be more affordable.

Line a half sheet tray with parchment paper.

Cut the wings between the drumette and the wingette, discarding the tips or saving them for stock.

Pat the wings dry with paper towels and place them in a large bowl.

Add half a teaspoon of salt to the wings and mix it in.

In a separate bowl, mix corn starch and baking powder together.

Using a small strainer, sprinkle the corn starch and baking powder mixture over the wings, coating them evenly.

Mix the wings to ensure they are well coated with the mixture.

Arrange the wings on the baking sheet in a single layer with space in between them.

Preheat the oven to 425°F (220°C).

Bake the wings for 25 minutes, turning them halfway through.

While the wings are baking, wash and dry the celery stalks and peel and cut the carrots into lengths similar to the celery.

In a large bowl, combine Frank's Red Hot sauce and melted unsalted butter, mixing well to create the buffalo wing sauce.

After 25 minutes, check the wings for crispiness; they should have a crispy skin.

Remove the wings from the oven and toss them in the buffalo wing sauce to coat them.

Serve the wings immediately after coating them to prevent sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens