These incredibly deep golden crusty buffalo wings are oven-baked and not deep-fried and they everything a good buffalo wings should have. To start, you will need some good buffalo wings and for this recipe, you will bake these wings with a baking powder which will give the wings a light and crispy texture.
Put the wings in a large bowl then mix a little of the baking powder with the flour then sprinkle the flour mixture on the wings and toss them around until all the wings are coated with the flour but you don’t want to coat them with so much flour. You have to bake these wings over a rack, line the wings skin side up on the baking rack then you will place them on the fridge.
Let the wings sit in the fridge for two hours and what you are looking for is for the wings to completely dry out, so that means the flour will stick to the wings really well. Get your oven preheated to 450 degrees Fahrenheit, you want it super hot then get the wings out of the fridge after a couple of hours and liberally drizzle olive oil over the top so the wings have help crisping up.
You will need about a quarter a cup then place them in the preheated oven for half an hour until they are completely lovely golden brown and crispy. Remove them from the oven and flip them so the other side can also be crispy as well, drizzle a touch of olive oil as well then back in the oven for another 25 to 30 minutes or until the second side is as crispy as the first side.
- 3 lbs Wings (Buffalo wings)
- 1/2 cup All-Purpose Flour
- 1 Tbsp Baking Powder
- Olive Oil
- Your Favorite Hot Sauce and/or Ranch or Bleu Cheese
- Mix baking powder and flour in a small bowl and set aside.
- Add all wings into a large bowl and coat them in the flour mixture.
- Shake off excess flour and lay in a single layer in a baking rack skin-side up over a large roasting tray.
- Put in the fridge for about 2 hours to dry out.
- Preheat the oven to 450 deg. F.
- Drizzle the wings with olive oil and bake for 35-40 minutes until deeply golden and crispy.
- Remove from the oven and flip the wings over, drizzle with a little olive on the second side, and continue baking until the second side is as crispy as the first side.